Grilled Steak Fajitas
2 (1 1/4 pounds) flank steaks
1/4 cup freshly squeezed lime juice, divided
2 large sweet onions, peeled and cut into 1/2 inch thick rounds (do not separate into rings)
2 large red bell peppers, seeded and cut into quarters
2 Poblano peppers, seeded and cut in half
Kosher salt and freshly ground black pepper
Extra Virgin olive oil
Red Table Salsa (recipe follows)
Chunky Guacamole (recipe follows)
Prepare a gas or charcoal grill for direct heat cooking.
Season each flank steak with 2 tablespoons of the lime juice and season both sides generously with salt and pepper; drizzle with olive oil. Grill steaks until well seared and dark brown on one side, about 5-7 minutes. Using tongs, flip steak and continue grilling until meat is slightly less done than you want it to be when you eat it, about 2 to 5 minutes more for rare or medium rare (depending on the heat of the fire and the thickness of the steak).
Transfer meat to a cutting board; cover loosely with foil and let rest for 10 minutes.
While the meat rests, drizzle the onion slices and pepper cuts with olive oil. Grill the onions and peppers, turning occasionally until onions are lightly charred (about 6 minutes) and peppers are streaked with dark grill marks, about 10 minutes. Remove the vegetables from the grill. Separate the onions into rings and cut the peppers into thin strips. Season with kosher salt and freshly ground black pepper. Arrange tortillas around the edge of the grill; heat just until warmed through, about 20 seconds per side. (Take care not to dry out tortillas or they will become brittle). Wrap tortillas in a towel or place in a tortilla warmer.
Slice the steak very thin on the bias against the grain; season with additional salt and pepper. Arrange sliced meat and vegetables on a large platter; serve immediately with warmed tortillas, passing salsa and guacamole. Enjoy!
Classic Red Table Salsa
makes about 5 cups
2 pounds Roma tomatoes seeded, patted dry, and cut into 1/4-inch dice
1 medium red onion, finely diced
1/2 cup tomato juice
1 chipotle chile, minced
1 to 2 teaspoons adobe sauce
1 medium garlic clove, finely grated on a microplane
1/2 cup chopped fresh cilantro
1/4 cup freshly squeezed lime juice
Kosher salt to taste
In a large bowl, mix all the ingredients, including salt to taste. Cover and refrigerate for at least 1 hour and up to 3 days. Bring to room temperature before serving.
makes 2 1/2 to 3 cups
4 medium, ripe Hass avocados
1/4 cup minced white or yellow onion
1 medium garlic clove
1 medium jalapeño chile, seeded and minced
1/4 cup minced fresh cilantro
1/4 teaspoon ground cumin, plus more to taste
2 Tablespoons freshly squeezed lime juice
Kosher salt to taste
Halve two avocados, remove pits, and scoop flesh into a medium bowl. Mash flesh lightly with onion, garlic, jalapeño, cilantro, and cumin with the tines of a fork until just combined.
Halve and pit remaining two avocados. Cut the flesh into a medium dice and fold into the mashed avocado mixture. Sprinkle with lime juice and adjust seasoning with more cumin (if needed) and kosher salt to taste. Serve immediately or cover with plastic wrap pressed directly onto surface of mixture. It can be refrigerated for up to one day. Bring to room temperature, removing plastic wrap at the last moment before serving.
Printed from thegalleygourmet.net