Steak Fajitas

• servings: 4 servings
• total time: 1 hour

Ingredients

Spice Blend:

2 tsp cumin

1.25 tsp ancho chile powder

1/2 tsp paprika (might not need)

1/2 tsp coriander

1/4 tsp cayenne

1/4 tsp salt

Marinade:

Zest of 1 lime (2 teaspoons)

1/4 cup fresh lime juice

1/4 cup extra-virgin olive oil

1/2 tablespoon Worcestershire sauce

1/4 cup Pina Peno beer

2 large garlic cloves, minced

Fajitas:

1 1/4 pounds flank or skirt steak

1 large red or yellow onion, halved and sliced

2-3 red, orange, or yellow bell peppers, seeded and sliced 1/4 inch thick

1 jalapeño or 2 serrano chiles, minced

1/4 cup chopped cilantro

4 large flour or 8 corn tortillas

1 teaspoon grapeseed or canola oil

Salsa fresca, for serving

Queso fresco, for sprinkling

Crema or sour cream, for serving

Directions

Combine the spice blend ingredients and mix well. With a sharp knife, cut shallow crosshatched incisions across top and bottom surfaces of steak. Rub spice mix all over surface of steak. (It's best to wear gloves as the chile powder is hot.) Place steak in a resealable freezer bag.

In a small bowl, whisk together lime juice and zest, Worcestershire sauce, and the garlic. Reserve 2 tablespoons of the marinade. Whisk in 1/4 cup olive oil, and pour into the bag with steak and pina peno beer. Seal and move steak around in bag to coat thoroughly. Place on a sheet pan and refrigerate for at least 4 hours and up to 24 hours. Massage bag periodically to redistribute marinade. Refrigerate reserved marinade if cooking the next day.

Heat a large cast iron skillet over medium-high heat, or prepare a medium-hot grill. Remove meat from marinade and discard marinade. Pat meat dry with paper towels. If using a skillet, heat remaining 1 tablespoon oil in skillet. (If your skillet is not large enough for the steak, cut it in half and cook in batches.) Cook for 3 minutes per side. Meat should be medium rare. Remove to a cutting board, cover with foil and let rest for 10 minutes. Cut across the grain into 1/2- to 3/4-inch wide strips.

While steak is resting, heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. Add onions and cook, stirring, until they soften and begin to color, 4 to 5 minutes. Stir in bell peppers and chile. Cook, stirring, until peppers begin to soften, about 3 minutes. Lower heat to medium, add sprinkle of cumin, the remaining marinade, and one clove of garlic. Scrape bottom of pan with a wooden spoon to deglaze. Stir in half the cilantro. Taste and adjust seasoning. Remove from heat but keep warm.

Put 1/4 of peppers/onion mix in a warm flour tortilla, place steak on top. Tip juices from cutting board over meat and sprinkle with remaining cilantro. Top with scoop of salsa, crumbled queso fresco, and crema or sour cream. Delicious!!!

Notes

I used skirt steak marinated x6 hours. Recipe edited from NYT.