Yum. Grill a big enough flank steak so you have leftovers the next day. Serve with Spanish Rice.
Quick Spanish Rice:
In a covered saucepan heat 1 T canola oil.
When hot add:
Cook over medium heat, stirring frequently, until chalky and slightly browned (don't let it get more than a touch of brown).
Stir for a few seconds until the salsa reduces a bit, then add:
Bring to a boil then reduce heat to lowest setting, cover and let sit for about 15 minutes.
When liquid is nearly absorbed, stir, turn off heat completely and recover until you're ready to serve.
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:
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.
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:
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.
You will need:
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