I’ve been thinking about how there seems to be some gaping holes in this blog’s repertoire. While I like the source of inspiration for blog-worthy recipes to be food we as a family eat and eat frequently, I’ve realized that the things we eat most often have not yet found a place on the blog. You will not find a recipe for guacamole, Spanish rice, or nachos here, nor any form of quesadilla, breakfast burrito, or picadillo—all things we eat on a regular basis. I guess I figured you all want to read about something a little more adventurous and aspiring but there is a reason we make these family favorites so often—because they are good, comforting, and easy. Therefore, I will be working to overcome these accidental omissions starting with one of my family’s all time favorites: Steak Fajitas.
If you live near a Mexican market with a bona fide Mexican butcher inside then stop reading this, go to said market and and ask for some fajita meat. There among the beef tongue and tripe you will find huge piles of meat pounded into paper thin pieces and marinated in a delectable blend of chiles and spice all ready for you to take home and grill (that’s my kind of fast food). If you don’t have such a market then you’ll have to do it yourself. That’s okay, I’ll help……
First you need to find yourself a nice piece of flank steak and pound that sucker pretty thin with a meat mallet. If you don’t have a mallet you can use a rolling pin or tequila bottle (I know you have one of those).
Classic Steak Fajitas
- Yield: 6-8 1x
- 3 pounds flank steak
- 5 cloves garlic, chopped
- 1 lime, cut into pieces
- 1 (12-ounce) beer
- 3 teaspoons kosher salt, plus more for seasoning vegetables
- 1 teaspoon ground coriander or 2 tablespoons fresh coriander seed
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning vegetables
- 1 large red onion cut into 1/2-inch thick rings
- 3 large bell peppers, seeded and quartered
- 2–3 jalapeños, left whole if you like spice, otherwise, halved and seeded
- 2 tablespoons olive oil
- 16–20 tortillas, pico de gallo, sour cream, and guacamole, to serve
- Pound the steak very thin with a meat mallet then transfer to a large container. Add garlic, lime, beer, salt, coriander, cumin, and black pepper and rub steak with the marinade ingredients. Cover and refrigerate for at least 2 hours or overnight.
- Heat a grill to medium-high heat. Toss onion and peppers with the oil and season with salt and pepper. Grill vegetables, turning occasionally, until lightly charred and tender. Remove to a plate, cover with foil and keep warm in a low oven.
- Grill meat, turning once, until lightly charred on the outside and cooked to desired doneness. Transfer to a plate and tent with foil. Let rest while you cook the tortillas. Cook the tortillas one at a time in a dry cast iron skillet until toasted on one side, flip and toast the other side then remove to clean kitchen towel to keep warm.
- Thinly slice the meat against the grain then slice the bell peppers into 1/2-inch thick strips and serve with the tortillas, pico de gallo, sour cream, and guacamole.