Grilling Time: Beef Fajitas

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.

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Once the peppers and onions have a good head start, slap on the meat.

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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.

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The meat after the flip:

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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.

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Once the meat is done with it’s nap, slice that fucker up. Remember to cut across the grain for maximum tenderosity.

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Serve with corn tortillas, warmed on the grill; sour cream and home-made guacamole. I also had my ubiquitous chile roasted corn.

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Yum, yum mother-fucker.