Recipe

Cumin-rubbed Skirt Steak Fajitas Recipe

Add Step-by-Step Photos	Smurfetta / All my dishes 1 year, 3 months ago Skirt steak is a very tender cut,the classic choice for fajitas, but the new flat iron steak will be very good as well. This meal calls for a fruity red wine, like a Zinfandel. Prep:30m Cook:50m Servings:23	Smurfetta
	mexican

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Ingredients

1/2 teaspoon cumin seeds

1/2 teaspoon fresh coarse ground black pepper

1 large garlic clove, quartered

2 teaspoons olive oil

1 lb skirt steaks (or flat iron steak)

4 poblano chiles

1/3 cup sour cream

salt

6 (8 inch) flour tortillas

1 small onion, thinly sliced

1 cup tomatoes, finely chopped red and yellow

1 avocado, peeled and cut into 1/2-inch chunks

Directions

Light a grill or preheat a cast-iron grill pan over low heat for about 10 minutes. In a small skillet, toast the cumin seeds over moderately high heat until lightly browned and fragrant, about 30 seconds. .

Transfer to a mortar to cool; then, using a pestle, coarsely grind. Add the black pepper and garlic and pound to a paste. (Alternatively, using a chef’s knife, chop the cumin seeds as fine as you can and put them in a small bowl along with the black pepper. Mince the garlic and add it to the spices.) Stir inches.

the olive oil. Rub the cumin oil on the skirt steak and marinate for at least 10 minutes or refrigerate overnight.

Roast the poblano chiles directly on the grill or over a gas flame, turning often, until blistered all over; do not overcook or the flesh will burn.

Transfer the chiles to a paper bag and let steam for about 5 minutes.

Using a small knife, remove the skin, stems, and seeds. Cut the chiles into thin strips.

In a small bowl, mix the chiles and sour cream. Season with salt.

Season the skirt steak with salt and grill over a very hot fire or in the grill pan over high heat for about 2 1/2 minutes per side for medium-rare.

Transfer to a carving board to rest for about 5 minutes. Using a very sharp knife, thinly slice the steak lengthwise against the grain.

Warm the tortillas on the grill for a few seconds until pliable.

Place the sour cream, onion, tomatoes, and avocado in bowls. Serve alongside the steak and tortillas and let each person assemble his own fajita.

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Comments

debra47 1 year, 3 months ago said:
Sounds fabulous!

dariana 1 year, 3 months ago said:
Since debra already said fabulous and that was the first word that came to mind, I will say they look heavenly!

leroux 1 year, 1 month ago said:
YUM!!!

maybethebest 6 months, 3 weeks ago said:
This was very good. Thanks

anniemay 6 months ago said:
Just a great recipe.

littlemick 4 months, 3 weeks ago said:
Sounds great. I'm making it tonight with flatiron steak.

extremecooking 3 months ago said:
This is the perfect Fajita recipe very authentic BRAVO w0ot

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Alterations

maybethebest 6 months, 3 weeks ago said:
If you have a coffee grinder for step 2 this is a very easy recipe. I have 2 coffee grinders (cheap)...I use one for spices and one for coffee.

extremecooking 3 months ago said:
As a finishing touch to the ingredients (optional)try adding cilantro diced. a few pinches

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