August 21, 2006

Steak Fajitas

And now, the steak fajita recipe. This started out as an Alton Brown recipe which mutated when I reproduced it from memory. We had this for Emily's birthday on thursday, then we used the leftovers, with a bit of cheese, to make cheesesteak sandwiches.
Rich pointed out that proper fajitas would not use soy sauce and would use poblanos rather than bell peppers. The version below is how I have been making them and is more asian in character than south-western. This is mainly because asian techniques are what I know well. (If you want to use poblanos, roast them first and don't use soy sauce - I think it will overwhelm the poblanos.)


1/4 cup soy sauce
1/4 cup oil
1 lime, juiced
1 tbsp sugar
1 lb flank steak (or skirt steak)
2 tsp chili powder


1 onion
1 green bell pepper
1 red bell pepper
2 lb flank steak (or skirt steak)

Mix the marinade ingredients together, put the meat in the marinade, and let sit for a half hour to an hour. (Turning at least once.) Dry off the meat and reserve the marinade. Rub each side with chili powder, and season with salt and pepper.
Heat a large cast iron skillet on high heat. Add the flank steak, cooking for 2 minutes on each side. Let the meat rest for 5 minutes.
Meanwhile, add some oil to the skillet. Add the onions and cook them until they soften and color up a bit. Add the peppers and sprinkle with a little bit of chili powder. Fry for a minute or so. Add the marinade and cook down for a minute.
Pour the veggies on a plate. Slice the meat into thin slices against the grain and cut into 2 inch lengths. If the meat is too rare for your tastes, you can stir fry it in the pan briefly, but be careful not to overcook it. If you cook it past medium it will be chewy.
Serve with Mexican rice, black beans, pico de gallo, and tortillas.

Alton Brown's Chili Powder
3 ancho chilis
3 cascabel chiles
3 dried arbol chiles
2 tbsp cumin seeds
1 tbsp dried oregano
1 tsp smoked paprika

Roast the chiles and cumin seeds in a dry skillet. (10 sec / side for the chiles, be careful not to burn them) Remove the stems and seeds from the chiles. Put them in a blender and process into a powder. Store in an airtight container.

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