Tuesday, September 4, 2012
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)
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.