Serve steak fajitas at your next gathering
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.