Serve steak fa­ji­tas at your next gath­er­ing

Cecil Whig - - JUMPSTART -

This might seems like a com­pli­cated recipe, but I prom­ise it isn’t.

If you want to cut cor­ners, skip the mari­nade. In­stead, make sure to sea­son the steak with salt and pep­per. I also have found that left­over steak works great too. To warm up the steak, set out at room tem­per­a­ture for 10 min­utes, then cook it ( again) in a skil­let on medium heat for about two to three min­utes per side. Make sure the pan has a lit­tle olive oil. Do NOT heat it in the mi­crowave.

Fa­ji­tas with Grilled Flank Steak Makes four hearty serv­ings For the flank steak: 1 steak mari­nade recipe (see be­low) 1 flank steak 1 ta­ble­spoon olive oil (for the grill) For the steak mari­nade: 1/4 cup soy sauce 1/4 cup olive oil 2 cloves gar­lic, finely minced 2 ta­ble­spoons Worces­ter­shire sauce 1/4 cup honey Freshly ground black pep­per Fix­ings for the fa­jita: 4 large wraps (for four serv­ings); or 8 small wraps (for eight ap­pe­tizer serv­ings) 1 1/2 cups shred­ded white ched­dar cheese 1/2 cup sautéed caramelized onions, finely minced (or raw onions if you pre­fer) 1 large beef­steak tomato, cored and diced 1/2 cup cilantro leaves, chopped Gua­camole Sour cream Lime wedges Mix the mari­nade in­gre­di­ents to­gether and place the skirt steak and the mari­nade in a large seal­able plas­tic bag. Seal the bag, press­ing out all the air, and mas­sage the sauce into the steak un­til it is thor­oughly coated. Set aside to mar­i­nate for at least two hours in the re­frig­er­a­tor.

When you are ready to cook, wipe down the grill grate with the olive oil then heat it to medium flame. When the grill is hot, re­move the steak from the mari­nade and place over the cen­ter of the heat and let it sear. Don’t move the steak — let it cre­ate a fla­vor­ful crust — for three min­utes per side for medium-rare. So the to­tal cook­ing time is about six min­utes. When the steak reaches your de­sired done­ness, re­move it from the heat and let it rest for a few min­utes be­fore slic­ing it very thin against the grain.

While the steak is grilling pre­pare the fix­ings and set ev­ery­thing out on plat­ters so ev­ery­one can dress their own fa­jita. When the steak is done and it is rest­ing (be­fore slic­ing it) call your guests to the ta­ble and en­joy!

Cook­ing at Home is a weekly col­umn where Re­becca dishes on what she’s been mak­ing.

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