Tuesday, September 4, 2012


Thanks to finally getting moved into the house, I have regained possession of my grill. It pains me that the first time I was able to grill this summer was the end of July. And I probably shouldn’t have grilled that night, as it was in the face of a huge storm that knocked a tree onto the roof of our neighbor’s house.
I wasn’t going anywhere with that, I just wanted to show the picture. Back to food. Fajitas are a staple in my house during the summer, easy to make, grill, and throw together on pretty much any night. I prefer steak, though chicken, shrimp, or veggie work quite well. If you’re going for beef, stick to something thin and designed for grilling, namely flank or strip steak. NJ supermarkets thankfully carry both; I could never find strip steak in a grocery store in Indiana. However, if you are fortunate enough to live near a Mexican grocer with a meat counter, chances are they have some and it’s cheaper than anything you can get in the store.

For toppings, I keep it simple with just grilled peppers and onions, salsa, and maybe an avocado. A fajita should stand on its own, with little to get in the way of the meat and tortilla. Hope you enjoy.

Fajitas (Adapted from Alton Brown)
Serves 4-6 

1/2 cup olive oil 
6 tablespoons soy sauce
1 teaspoon garlic powder
1/4 cup lime juice
2 teaspoon red pepper flakes
1 teaspoon ground cumin
1/4 cup dark brown sugar
2 pounds flank steak, cut into four pieces (with the grain)
2 onions, peeled sliced into thick rings
2 green bell peppers, stems removed and seeded
15-20 flour tortillas
Salsa and sliced avocado for passing

Combine first 8 ingredients in a bowl and mix until smooth. Pour marinade over steak in a zip-top bag or pan and marinate for 1 hour. Preheat gas grill to high (or get a charcoal grill nice and hot). Grill onions and pepper (you can lightly oil them first if you wish) until soft and slightly blackened. Slice onion rings in half for strips, and thinly slice the peppers. 

Place steak on grill, cooking on each side for 6-7 minutes or until internal temperature reaches 125°F (for medium rare) or 135°F (for medium). Let rest for 5-10 minutes, and then slice thin. Warm flour tortillas on grill (in foil) or in a low oven. Assemble and serve.