Tylers Ultimate Flank Steak Fajitas and GuacamoleFrom sparow64 7 years ago
- marinade (Mojo): shopping list
- 1 orange, juiced shopping list
- 2 limes, juiced shopping list
- 4 tablespoons olive oil shopping list
- 2 garlic cloves, roughly chopped shopping list
- 3 chipolte chiles, in adobo sauce shopping list
- 3 tablespoon roughly chopped fresh cilantro leaves shopping list
- 1 teaspoon ground cumin shopping list
- 1 teaspoon salt shopping list
- Fajitas shopping list
- 2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces shopping list
- salt and pepper shopping list
- 2 red bell peppers, thinly sliced shopping list
- 1 large onion, thinly sliced shopping list
- lime juice, olive oil, optional shopping list
- 12 flour tortillas, warm shopping list
- guacamole, recipe follows shopping list
- Good quality store bought salsa shopping list
- Guacamole: shopping list
- 5 ripe hass avocados shopping list
- 3 to 4 limes, juiced shopping list
- 1/2 small onion, chopped shopping list
- 1 small garlic clove, minced shopping list
- 1 serrano chile, chopped shopping list
- 1 big handful fresh cilantro leaves, roughly chopped shopping list
- kosher salt and freshly ground black pepper shopping list
- Drizzle olive oil shopping list
How to make it
- In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using a blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
- Preheat a ridged grill pan on high heat.
- Drain the marinade from the beef.
- Lightly oil the grill or grill pan.
- Season liberally with salt and freshly ground black pepper.
- Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
- Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
- While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
- You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
- Thinly slice the steak against the grain on a diagonal.
- Halve and pit the avocados.
- With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky.
- Add all of the rest of the ingredients, and fold everything together.
- Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
- To serve:
- Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
- May also be served with sour cream, ripe olives, chopped tomatoes and shredded cheese.
The Cooksparow64 Sweetwater, TN
The Rating5 people
Sounds scrumptious!!juliecake in Bluffdale loved it
Delicious recipe, can't wait to try it. 5 forksbrianna in loved it
Great recipe Lori! The marinade was the best. Used yellow bells instead of red and a red jalapeno instead of a serrano. Delicious! More in the IMI group moremommyluvs2cook in Santa Fe loved it