A Taste of Mexico: The Complete Mexican Cookbook With More Than 500 Authentic Mexican Recipes by Marie Marissa

Author:Marie, Marissa [Marie, Marissa]
Language: eng
Format: epub
Published: 2020-11-06T16:00:00+00:00

Grilled Steak Fajitas

Yield: Servings 4

Ingredients:

¼ cup vegetable oil

½ cup lime juice (4 limes)

1 (1½ pound) flank steak, trimmed

1 jalapeño chile, stemmed, seeded, and minced

1 onion, cut into ½ inch thick rounds (do not separate rings)

1 tablespoon chopped fresh cilantro

12 (6 inch) flour tortillas

2 bell peppers, stemmed, seeded, and quartered

2 tablespoons soy sauce

2 teaspoons ground cumin

2 teaspoons packed brown sugar

3 garlic cloves, minced

Salt and pepper

Directions:

Mix lime juice, 2 tablespoons oil, jalapeño, soy sauce, garlic, cumin, and sugar in container. Move ¼ cup of marinade to separate container and mix in cilantro; set aside for serving. Poke each side of steak about 25 times with fork. Pour remaining marinade into 1 gallon zipper lock bag, put in steak, and toss to coat. Push out as much air as you can, seal bag, and place in your fridge for minimum 30 minutes or maximum 2 hours, turning bag once in a while.

Immediately before grilling, remove steak from bag and pat dry using paper towels. Brush bell peppers and onion rounds with remaining 2 tablespoons oil and sprinkle with salt and pepper.

3A. FOR A CHARCOAL GRILL: Open bottom vent fully. Light big chimney starter filled with charcoal briquettes (6 quarts). When top coals are partly covered with ash, pour two thirds uniformly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent fully. Heat grill until hot, approximately five minutes. FOR A GAS GRILL: Set all burners to high, cover, and heat grill until hot, approximately fifteen minutes. Leave primary burner on high and turn other burner(s) to moderate.

Clean and oil cooking grate. Put steak on hotter side of grill and place bell peppers and onion rounds on cooler side of grill. Cook (covered if using gas), turning as required, until vegetables are nicely charred on both sides and meat records 120 to 125 degrees (for medium rare), about eight to twelve minutes. As they finish cooking, move steak and vegetables to carving board and tent loosely with aluminium foil. Let steak rest for five to ten minutes.

Working in batches, grill tortillas over cooler part of grill, turning as required, until warmed and mildly browned, approximately 40 seconds. As tortillas finish cooking, wrap in dish towel or big sheet of foil.

Separate onion rings and slice bell peppers into ¼ inch wide strips; toss together in container with half of reserved marinade. Slice steak against grain into ¼ inch thick slices and toss with remaining reserved marinade in separate container. Position steak and vegetables on serving platter and serve with tortillas.

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