Steak Fajitas
(Source: Serious Eats)
1/2 cup soy sauce
1/2 cup lime juice from 6 to 8 limes
1/2 cup canola oil
1/4 cup packed brown sugar
2 teaspoons ground cumin seed
2 teaspoons freshly ground black pepper
1 tablespoon chili powder
3 medium cloves garlic, finely minced (about 1
tablespoon)
2 pounds trimmed skirt steak
1 large red bell pepper, stemmed, seeded, and cut into
1/2-inch-wide strips
1 large yellow bell pepper, stemmed, seeded, and cut into
1/2-inch-wide strips
1 large green bell pepper, stemmed, seeded, and cut into
1/2-inch-wide strips
1 white or yellow onion, cut into 1/2-inch slices
12 to 16 fresh flour or corn tortillas, hot
Sour cream, shredded cheese, and salsa, for serving, if
desired
Combine soy sauce, lime juice, canola oil, brown sugar,
cumin, black pepper, chili powder, and garlic in a medium bowl and whisk to
combine. Transfer 1/2 cup of marinade to a large bowl and set aside. Place
steaks in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag,
squeezing out as much air as possible. Massage bag until meat is fully coated
in marinade. Lay flat in the refrigerator, turning every couple of hours for at
least 3 hours and up to 10.
While steak marinates, toss peppers and onions in bowl
with reserved 1/2 cup marinade. Refrigerate until ready to use.
When ready to cook, remove steaks from marinade, wipe off
excess, and transfer to a large plate. Light one chimney full of charcoal. When
all the charcoal is lit and covered with gray ash, pour out and arrange the
coals on one side of the charcoal grate. Set cooking grate in place, cover
grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Place a large cast iron skillet over cooler side of
grill. Transfer steaks to hot side of grill. Cover and cook for 1 minute. Flip
steaks, cover and cook for another minute. Continue cooking in this
manner—flipping and covering—until steaks are well-charred and an instant-read
thermometer inserted into their center registers 115 to 120°F for medium-rare
or 125 to 130°F for medium. Transfer steaks to a large plate, tent with foil,
and allow to rest for 10 to 15 minutes.
Meanwhile, transfer cast iron skillet to hot side of
grill and allow to preheat for 2 minutes. Add pepper and onion mix and cook,
stirring occasionally, until vegetables are softened and beginning to char in
spots, about 10 minutes. When vegetables are cooked, transfer steaks to a
cutting board and pour any accumulated juices from the plate into the skillet
with the vegetables. Toss to coat.
Transfer vegetables to a warm serving platter. Thinly
slice meat against the grain and transfer to platter with vegetables. Serve
immediately with hot tortillas, guacamole, pico de gallo, and other condiments
as desired.
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