flanksteakfajitas

Trim all exposed fat from the steak. Cut the steak with the grain into 3 or 4 strips, about 2-3 inches wide.

On a baking sheet combine:

• 2 T brown sugar

• 2 cloves garlic, pressed

• 1 ½ T Ancho chili powder

• ½ t kosher salt

Stir to make into a dry rub. Then press onto both sides of flank. Using a fork, poke steaks all over - top, bottom and sides. Let sit at room temperature for 20 minutes or so before grilling.

Preheat grill.

Grill over high heat for about 6 minutes per side, then allow to sit at room temperature for about 10-15 minutes.

Meanwhile, combine in a small mixing bowl:

• 2 T canola oil

• 1 t liquid smoke (I like hickory)

• 1 T Worcestershire sauce

• Few turns fresh ground pepper

• ½ t kosher salt

Prep veggies:

• Halve an onion, peel, and slice.

• Trim peppers to thin strips (about 1 ½ inches long and about 2-3 mm thick). I like to trim the jalapeños a bit thinner so that any eaters can avoid them if necessary.

• Quarter the tomatoes.

• Add all the veggies to the small mixing bowl and toss to coat.

Preheat a skillet over medium-high heat for a few minutes.

Add the veggies and saute over a good flame for a few minutes until softened.

Heat tortillas (I like to do this directly over a flame, but you can use a clean skillet and warm them like pancakes).

Slice steak against the grain and have everyone assemble their own fajita.