Grilled Steak Fajitas

By by Geoffrey Zakarian
Images
Grilled Steak Fajitas
Serves
Makes 4 servings
Ingredients
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 2½ limes, zest and juice
  • ½ cup extra virgin olive oil, plus extra as needed
  • 2 tablespoons Worcestershire sauce
  • 5 garlic cloves
  • 1 pound flank steak
  • 1 small yellow onion
  • 2 red bell pepper
  • 1 green bell pepper
  • 1½ jalapeño pepper
  • ½ red onion
  • ½ cup cilantro, picked
  • 8 (6-inch) flour or corn tortillas
  • 1 tablespoon water
  • 3 medium plum tomatoes
  • ½ cup sour cream
  • Queso Fresco, for sprinkling
  • Salt, to taste
  • Fresh ground black pepper, to taste


Procedure
Prep Ahead: Combine the cumin, chili powder, cayenne pepper and paprika in a small bowl and reserve. In a separate small bowl, combine the juice and zest of 2 limes, ½ cup olive oil, Worcestershire and 2 cloves of garlic, sliced. Half and thinly slice the yellow onion, thinly slice 2 cloves of garlic, seed and slice the peppers (jalapeño included) and combine all in a Medium Pro for Home Container, with the tray.

Make Pico de Gallo: Seed and small dice the tomatoes, small dice the red onion, chop half the cilantro (reserving remaining for garnish), chop 1 garlic clove, mince ½ jalapeño and combine with a drizzle of olive oil, salt and pepper and place in Medium Pro for Home Container, without the tray.

As early as the day before: Rub the flank steak with the spice mix until completely coated. Place the rubbed steak in a Large Pro for Home Container, without the tray. Then, reserve 2 tablespoons of the marinade and pour the rest into the container with steak, flipping the steak to make sure it is coated throughout. Refrigerate overnight.

Day of: remove steak from the refrigerator 1 hour before cooking to temper.

Lightly coat the bottom of a heavy skillet with olive oil, placed over medium-high heat. Add onion and pepper mixture. Cook, stirring, until vegetables begin to soften, about 5 to 7 minutes. Season to taste

Pour in reserved 2 tablespoons marinade and scrape bottom of pan with a wooden spoon to deglaze. Stir in remaining half of the cilantro. Taste and adjust seasoning. Remove from heat but keep warm.

Place water and tray insert into Large Pro for Home Container . Place tortillas onto the tray in the container and top loosely with the lid. Microwave on high for 1 minute or until tortillas are heated throughout.

Preheat your grill to high heat.

Remove steak from marinade and pat the steak dry. Cook the steak over high heat on both sides for 3 minutes, then move the steak to a low heat part of the grill for the remainder of cooking until your desired doneness is achieved. If no grill is available, heat a large cast iron skillet over medium-high heat, and lightly coat the bottom with canola oil. Cook for 3 to 7 minutes per side, depending on your desired doneness. Remove to a cutting board, cover with foil and let rest for 10 minutes. Cut across the grain into ½- to ¾-inch wide strips.

Serve all on a platter, for everyone to construct their own fajitas with toppings of queso fresco, sour cream, pico de gallo, peppers and onions.

Grilled Steak Fajitas

By by Geoffrey Zakarian
Serves
Makes 4 servings
Ingredients
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 2½ limes, zest and juice
  • ½ cup extra virgin olive oil, plus extra as needed
  • 2 tablespoons Worcestershire sauce
  • 5 garlic cloves
  • 1 pound flank steak
  • 1 small yellow onion
  • 2 red bell pepper
  • 1 green bell pepper
  • 1½ jalapeño pepper
  • ½ red onion
  • ½ cup cilantro, picked
  • 8 (6-inch) flour or corn tortillas
  • 1 tablespoon water
  • 3 medium plum tomatoes
  • ½ cup sour cream
  • Queso Fresco, for sprinkling
  • Salt, to taste
  • Fresh ground black pepper, to taste


Procedure
Prep Ahead: Combine the cumin, chili powder, cayenne pepper and paprika in a small bowl and reserve. In a separate small bowl, combine the juice and zest of 2 limes, ½ cup olive oil, Worcestershire and 2 cloves of garlic, sliced. Half and thinly slice the yellow onion, thinly slice 2 cloves of garlic, seed and slice the peppers (jalapeño included) and combine all in a Medium Pro for Home Container, with the tray.

Make Pico de Gallo: Seed and small dice the tomatoes, small dice the red onion, chop half the cilantro (reserving remaining for garnish), chop 1 garlic clove, mince ½ jalapeño and combine with a drizzle of olive oil, salt and pepper and place in Medium Pro for Home Container, without the tray.

As early as the day before: Rub the flank steak with the spice mix until completely coated. Place the rubbed steak in a Large Pro for Home Container, without the tray. Then, reserve 2 tablespoons of the marinade and pour the rest into the container with steak, flipping the steak to make sure it is coated throughout. Refrigerate overnight.

Day of: remove steak from the refrigerator 1 hour before cooking to temper.

Lightly coat the bottom of a heavy skillet with olive oil, placed over medium-high heat. Add onion and pepper mixture. Cook, stirring, until vegetables begin to soften, about 5 to 7 minutes. Season to taste

Pour in reserved 2 tablespoons marinade and scrape bottom of pan with a wooden spoon to deglaze. Stir in remaining half of the cilantro. Taste and adjust seasoning. Remove from heat but keep warm.

Place water and tray insert into Large Pro for Home Container . Place tortillas onto the tray in the container and top loosely with the lid. Microwave on high for 1 minute or until tortillas are heated throughout.

Preheat your grill to high heat.

Remove steak from marinade and pat the steak dry. Cook the steak over high heat on both sides for 3 minutes, then move the steak to a low heat part of the grill for the remainder of cooking until your desired doneness is achieved. If no grill is available, heat a large cast iron skillet over medium-high heat, and lightly coat the bottom with canola oil. Cook for 3 to 7 minutes per side, depending on your desired doneness. Remove to a cutting board, cover with foil and let rest for 10 minutes. Cut across the grain into ½- to ¾-inch wide strips.

Serve all on a platter, for everyone to construct their own fajitas with toppings of queso fresco, sour cream, pico de gallo, peppers and onions.