Time to plan for that special Cinco de Mayo meal. Great tasting grilled flank steak fajita with less than 30 minutes of actual work. Take it out for a spin today.
Start with a spiced up Mexican marinade for both the flank steak and veggies for your fajitas. Then sear the steak over high heat while cooking the vegetables in the marinade on the stovetop.
Really good. A solid five from my wife and me.
Notes: Flank steak must only be seared and served rare or close to it. Do not over cook it. I think a thermometer is a must here. Grills vary, and thickness of meat varies so let’s be careful out there.
Start with a good quality flank steak about 1 1/2 pounds. Trim of needed.
Prep veggies. One green and a red pepper cut into strips. One medium onion cut into slices
In a 1-gallon zip-lock bag combine the juice of two limes, four tablespoons olive oil, four cloves crushed garlic, one teaspoon coarse salt, 1 1/2 teaspoon cumin. Mix well and add the cut veggies and the flank steak. Refrigerate for 3 hours or more.
About 30 minutes before cooking, remove the flank steak and rest at room temperature. Also, preheat grill on high. Clean and oil grates.
Place a large pan over medium-high heat and all to preheat for about 2 minutes while putting meat on the grill.
As soon as the meat is started, add the veggies and the remaining marinade to the preheated pan. You will cook the meat at about 4 minutes per side until internal temperature of 130 and stir the veggies every few minutes. Cook the vegetables until browning about 10 minutes total.
When the meat is done, allow to rest for 5 minutes before cutting across grain into thin slices.
Serve on tortillas with veggies and trimmings
June 20, 2016