Since my last food post was moderately well received, I figure I’ll continue with them. This last Monday I decided to go with an old standby, Beef Fajitas. I’m sure this recipe will manage to offend some drunken Texan, but fuck them. This is how I like it.
A quick word about the choice of dead cow that I used. Traditionally fajitas would be made with skirt steak. My local megalomart, however, never stocks skirt steak, so I need to improvise. Fortunately they do keep a good stock of a relatively unknown cut called flat iron steak. Check that shit out yo’, a cut of meat developed by Science! I love flat iron steak for fajitas, if that makes me wrong, fuck you Texas.
Marinade:
3 Tbsps. ground ancho chile
2 tsp. dried oregano
2 tsp. ground cumin
6 garlic cloves, minced
3 Tbsps. red wine vinegar
1/2 cup lime juice
2 tsp. salt
2 tsp. black pepper
Mix that shit up, yo.
The Meat
3 – 4 pounds of flat iron or skirt steak
The Fixins
1 large red onion, sliced
2 large bell peppers, sliced
Mix up your marinade and pour about half over the steak. I like to put mine in a zip-lock bag and force out the extra air. Do whatever blows your skirt (steak) up. Let the meat marinate for 2 – 3 hours. Now you want to fire up your grill, gas or coal I don’t give a damn, and get that fucker hot. Like, surface of the sun hot. While the grill is getting thermolated, cook your veggies. I did mine in my new toy, a grill basket.
Behold my wonderful grilling basket
Once the peppers and onions have a good head start, slap on the meat.
Meat, beautiful meat.
My steak took about 7 – 8 minutes per side to get it’s done on. We’re all adults here, so I’m going to assume that you can figure out when a steak is done; if not, buy a fucking thermometer. While the meat and fixings were cooking I took the remaining half of my marinade and made a tasty sauce with it since the vegetables were feeling left out. Bring your marinade up to a boil, then add a four and water slurry until the sauce is slightly thickened. Don’t get too ambitious here, a little slurry goes a long way.
Why, aren’t you saucy.
The meat after the flip:
Seared goodness.
Once everything is cooked, take the meat off and let it rest for ten minutes or so. Meanwhile toss the peppers and onions in sauce to taste.
I’m goin’ cut you mang!
Once the meat is done with it’s nap, slice that fucker up. Remember to cut across the grain for maximum tenderosity.
Mmmm, bloody.
Serve with corn tortillas, warmed on the grill; sour cream and home-made guacamole. I also had my ubiquitous chile roasted corn.
Dinner time!
Yum, yum mother-fucker.