OK, it is way past Cinco de Mayo but I am behind on my posts. Between golf season and gardening, I have just been doing easy posts. Here are the fajitas I made for Cinco de Mayo. Better late than never.
The recipe for this dish is at the end of the post.
I started by drying the surface of the flank steak with a paper towel. Then I sprinkled salt, pepper, onion powder and garlic powder on both sides of the steak. I put the steak on a rack, uncovered, in the fridge for 4 hours to overnight.
I sliced the onions and peppers and set them aside.
Wrap the tortillas in foil and put them in a 350 F oven for 25 minutes.
I heated my barbecue to high and put the steaks on them. I cooked them for about 3 minutes and turn them. Squeeze the juice from a lime over the cooked side and cook to medium rare, an internal temperature of 130 F.
Put the steak on a cutting board and cover it with foil.
Measure out the chili powder and oregano while heating the oil in a dutch oven over medium high heat.
When the pot is hot, saute the peppers and onions for about 5 minutes until they just start to get colour. Squeeze the juice of one lime over the mixture. Add the spice mixture and stir until the mixture is fragrant, about 1 minute. Put the peppers and onions on a plate and set aside.
Slice the steaks thinly against the grain and put on a plate and set aside.
Put the vegetables, meat, sour cream, salsa, tortillas and grated cheese on the table and start making fajitas!
Fajitas are kind of finicky and have a lot of ingredients. However, they are fun tasty, Ole!
- 700 grams (1 1/2 pounds) flank steak
- onion powder
- garlic powder
- 1 large red pepper
- 1 large green pepper
- 1 large onion
- 2 limes
- 15 ml (1 tablespoon) oil
- 15 ml (1 tablespoon) chili powder
- 5 ml (1 teaspoon) oregano
- 375 ml (1 1/2 cup) sour cream
- 375 ml (1 1/2 cup) salsa
- 375 ml (1 1/2 cup) grated cheddar cheese
- 20 8 inch tortillas
- Dry the steaks with a paper towel.
- Sprinkle both sides with salt, pepper, onion powder and garlic powder.
- Put steaks on a rack in the refrigerator, uncovered for 4 hours to overnight.
- Slice pepper and onions into strips and set aside.
- Wrap tortillas in four packages of foil, 5 tortillas to each package.
- Put tortillas in a 350 F oven for 25 minutes.
- While tortillas are warming, put steaks on a preheated hot barbecue for 3 minutes.
- Turn the steaks and squeeze the juice of one lime over them.
- Cook the steaks to medium rare, internal temperature of 130 F.
- Put steaks on cutting board and cover with foil.
- Heat a dutch oven with the oil over medium high heat.
- While the dutch oven is heating, mix the chili powder and oregano in a bowl.
- Add the peppers and onions to the dutch oven. Saute for about 5 minutes, just until the onions start to get colour.
- Squeeze the juice of one lime over the peppers and onions.
- Add the spice mixture and saute until fragrant, about 1 minute.
- Put the vegetables on a plate.
- Slice the flank steak thinly against the grain.
- Put the meat, vegetables, cheese, salsa, sour cream and tortillas on the table. Put filling in the tortillas, roll, eat, enjoy!