These were quite tasty! I found the recipe in Emeril’s “Sizzling Skillets”. We really enjoyed this meal. Fairly easy to make, and it’s tough to beat a good fajita dinner.
2 tbs lime juice
2 tbs chopped cilantro
4 garlic cloves, smashed, plus 1 tbs minced garlic
1 tbs chipotle hot sauce (Tabasco makes a good one)
2 tsp Worcestershire sauce
1 tsp dried Mexican oregano
1 tsp crushed red pepper flakes
1 tsp ground coriander
2 tsp ground cumin
1/4 cup plus 2 tbs EVOO
2 lbs. flank steak
1 tbs salt
1 tsp black pepper
6 fajita size flour tortillas
2 bell peppers (any color(s)), thinly sliced
1 large white onion, thinly sliced
1/4 cup thinly sliced scallions
1 tsp ancho chile powder
Garnishes: lime wedges, sour cream, grated cheese, guacamole, pico de gallo…
In a small bowl, whisk together the lime juice, cilantro, smashed garlic, chipotle hot sauce, Worcestershire, oregano, crushed red pepper, coriander, and 1 tsp cumin, and 1 tbs EVOO. Pour into a large resealable bag, add the steak and seal. Massage the meat to make sure it’s completely covered with marinade. Refrigerate for 30 minutes.
Remove the meat, pat dry and discard the marinade. Season the meat on both sides with salt and pepper.
Heat 1/4 cup EVOO in a large saute pan over medium-high heat. Add the steak and cook 6-7 minutes per side, for medium rare in the thickest part. Transfer the beef to a platter and tent with foil.
While the steak is resting, in the same saute pan, heat the remaining tbs of EVOO over medium-high heat. Add the bell peppers, onions, scallions, and minced garlic. Cook, stirring, until soft and slightly caramelized, about 7 minutes. Add the chile powder, salt and pepper and toss to combine. Turn off the heat and set aside.
Thinly slice the steak against the grain.
Warm the tortillas and place two on each plate. Divide the meat and vegetables evenly among the tortillas and serve immediately with your favorite garnishes. Don’t forget the cold Mexican beer!