Friday, June 13, 2008

Steak Fajitas

Steak Fajitas
From: sturmhauke

a nonreactive flank steak-shaped vessel (glass, ceramic, stainless steel, plastic - NOT aluminum)
1 large yellow onion
1 bunch cilantro
2 cloves garlic
2 tbsp. cumin
1 tsp. cayenne pepper
1 tbsp. black pepper
1 1/2 tsp. salt
7 oz. lime juice (this happens to be the size of the lime juice bottle I bought)
14 oz. white vinegar (or double the amount of lime juice)
1/3 c. olive oil

1 1/2 lbs. flank steak
1 bell pepper
10 soft taco sized tortillas (8 in. diameter)

toppings (you can pick and choose here):
black, pinto, or refried beans
sour cream
grated cheese
shredded cabbage

Cut half the onion into thick rings and set aside for grilling. Dice the other half for the marinade. Take about 1/3 of the cilantro and chop for the marinade, stems and all - this should yield about a cup or so. Mince the garlic. Combine all the marinade ingredients in your vessel. Unfold and rinse the flank steak, then place it in the vessel. Use a spoon to coat the top with veggie chunks. Cover and refrigerate for 20 minutes, then turn the steak over and repeat the process.

Meanwhile, quarter the bell pepper and remove all the seeds and white bits. Prepare your beans. (For canned whole beans, you can simmer them in their own liquid, maybe with a little salt and onion. If you want to make them from scratch, you're on your own. :P) Take the rest of the cilantro, remove the stems, and chop coarsely. Moisten each tortilla with a little water, stack them up, and seal them in a foil packet.

Grill the flank steak on medium-low heat for 5-10 minutes a side, until medium-rare. Grill the bell pepper and onion rings until slightly blackened on each side. Grill the tortilla packet for a minute or two each side, until it expands from the steam. (I overdid mine a little, and one of the tortillas got burnt.) Let the grilled steak rest a bit while you slice the grilled veggies into a more edible size. Slice the steak across the grain, thinly. Pile some steak and whatever else you like onto a tortilla and chow down.

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