Hey Everyone, welcome back.
Today I wanna show you how I like to do steak fajitas, on the grill.
Let’s do it!
Alright, so this is what goes in my Fajita seasoning blend.
And of course this goes great on chicken or shrimp as well.
The marinade I use has fresh garlic in it, but if you don’t plan to use fresh, you
can add a half teaspoon of garlic powder to this blend.
I picked up some flank steak for this, because it tends to be a bit thicker than skirt steak.
I find that to be a plus if you are wanting to cook your steak medium rare or rare in
the center.
I’ll coat it with a little olive oil, and season all sides well with the fajita seasoning
blend.
Pat the spices in well, and set aside while you mix up the marinade.
A key part of this is fresh lime juice, it adds such a great kick to the meat and the
acid will help tenderize the steak.
I also like to add one sliced jalapeno, without the seeds….
A couple cloves of minced garlic… and about a quarter cup of chopped cilantro.
Mix that together a bit, and pour it over the steak in a zip top bag.
You’ll want to let the steak marinade for at least 4 hours, and preferably let it soak
in all that flavor overnight in the fridge.
When you’re ready to cook, light a chimney full of charcoal, and pour it over a bed of
unlit coal.
You want to let your grill and pan preheat well, shooting for the 450 to 500 degree range.
As always, make sure you let the steak sit out at room temp to get the chill off before
grilling.
While the grill preheats, you can get the veggies ready.
Sliced bell pepper and yellow onion make this such a colorful dish.
Coat everything in olive oil and season to taste with some kosher salt and black pepper.
We’ll be cooking the steak first, but this way the veggies are ready to go when you need
‘em.
Once the pan is smokin’ hot, you’re ready to grill the steak.
I leave the grill’s lid up the whole time, that way the fire has plenty of airflow to
stay at searing temps, and keeping the lid up will give me more time to get color on
the outside of the steak before it cooks through.
It’ll usually take about 3-4 minutes per side for mid rare to medium.
What’s great about cooking it in a skillet is all that flavor from the marinade carmelizes
to the meat so well with the extra surface contact.
The sound of a sizzling pan never fails to make me hungry, luckily this doesn’t take
long to cook - cause i’m ready to get to eating.
After a little over three minutes on the second side, both sides have a nice sear.
Let’s get this off the grill and let it rest while we toast some tortillas.
Man, I love that little bit of crisp tortillas get over the coals - can’t beat it!
Before grilling the veggies, I like to get my steak sliced and ready to plate up.
This came out so juicy..
As with any steak just make sure you slice across the grain for the most tender cut.
Keep the slices near the grill, as we’ll lay those over the top of the grilled veggies.
And of course make sure you preheat the pan well for the veggies too.
You want to hear that beautiful sizzle when they hit.
Cook the bell peppers and onion down long enough to where they get that sweet roasted
aroma, it’s such an essential part to a great fajita.
I like to add a touch of water to deglaze the pan towards the end of the cook.
Right before you pull the pan from the grill, you can lay the steak slices over the bed
of veggies for a nice presentation when serving.
This is definitely something that will turn heads on the way to the table.
Try sprinkling on a little flake salt as a final garnish to sharpen the flavor of the
steak.
I love serving this dish for parties with all the fixings.
If you want to kick it up the spread to a whole ‘nother level, serve with some homemade
salsa.
Thanks Uncle!
For the cheese, I’m going with Queso Fresco today.
A little fresh cilantro and a squeeze of lime will bring the fresh flavors of this dish
full circle.
Wow, such a colorful dish..
I’m ready to give it a shot.
All these fresh ingredients really just hit you in the mouth.
Besides the steak itself, I’m thinking the lime may be my favorite part.
Again, so it’s refreshing.
This is a great summertime dish that anyone loves - now I just need a Margarita!