YIELD:
4-6 servings
PREP TIME:
1 Hour
COOK TIME: 25 Minutes
COOKING METHOD: Grilling
INGREDIENTS
2 lbs flank steak
2 medium “sweet” onions (Walla-Walla, Vidalia, Maui, etc.)
1 red pepper – stem and seeds removed and sliced into thin strips
1 yellow pepper - stem and seeds removed and sliced into thin strips
1 green pepper - stem and seeds removed and sliced into thin strips
1 ear fresh yellow corn – shucked and ready to grill for color
1 Tbsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic – finely minced or use garlic powder
¼ tsp ground cumin
¼ tsp paprika
¼ tsp dry mustard
¼ cup unsalted butter – softened
1 bunch of cilantro
8 burrito-size soft flour tortillas
DIRECTIONS
I first had a fajita in Texas - outdoors at a ranch - when I was new to the state and going to a real barbeque. The host handed me a buck knife as we arribed at the event and I said "Uh, thanks!" - not knowing I'd be using it to carve up the meat for my dinner right off the grilled flank steaks that honest-to-gosh cowboys were grilling over mesquite on huge metal screens. Giant cast iron skillets were tended by ranh hands and mounds of hot peppers, onions and stuff I didn't have the courage to ask about (and was it tasty!) Wow... Everytime I make fajitas I remember that afternoon and as much as possible always seek to re-create the same experience for my guests.
Preparation
Combine garlic, kosher salt, black pepper, cumin, paprika and mustard in small bowl then apply and work into steak using food safe gloved hands.
Cover meat with wax paper and set aside for at least 30 minutes to allow rub to infuse meat and for meat to come to room temperature before grilling
Clean and slice all onions and peppers, set aside.
Pre-heat grill to Medium-High on one side – with griddle in place to prepare veggies
Pre-heat grill to HIGH on the other side – for grilling flank steak and other veggies if you prefer
For the onions and veggies
Use 1 Tbsp of butter on griddle and place sliced onions on griddle to cook. Leave cover open so they will sweat away moisture and caramelize. When finished remove and set aside.
While onions are cooking, reduce heat on grill side to Medium-High and place shucked corn on the cob on grill. Turn regularly to ensure some kernels brown – but not burn. Remove from grill and using a sharp knife, slice off kernels in large sections...set aside.
Use 1 Tbsp of butter on griddle after onions are done and place sliced peppers on griddle to cook. Leave cover open so they will sweat away moisture and caramelize. Or you can grill them if you prefer.
For the steak
Use 1 Tbsp of butter and rub into one side of flank steak and place buttered side down on medium-high grill. (The butter is low heat oil that will help form those great marks on your meat. – be sure your grill is clean!)
Grill flank steak about 6 - 7 minutes and, before turning, check to see that grill marks are formed. Place 1 Tbsp of butter on the top of the flank steak, spread with a long spatula and then turn.
Grill for approximately 6 minutes or until grill marks form.
While the flank steak is grilling keep an eye on your peppers – remove if necessary.
When flank steak has grill marks on both sides and has grilled for approximately 12-14 minutes total – turn off the heat on the grill side or remove from heat and cover with foil – let it rest to ensure all of the juices stay in the meat. It will keep cooking just a bit as well.
Combine grilled onions, peppers and sliced corn on the griddle and turn heat to low – mix.
Place tortillas on the warm grates, grill off and close lid – everything stays warm.
To slice flank steak use a sharp knife and cut across the grain straight up and down. Don’t slice flank steak on the diagonal. We like the way that looks but the muscle fibers of the meat remain long and are tougher to chew. Cutting thin slices will make the most of your efforts.
Place slice flank steak on plate and garnish with cilantro.
Use tongs to place meat and grilled veggies on warmed tortillas.
Enjoy!