110 - Marinated Flank Steak Fajitas

IMG_7124.jpg
IMG_7124.jpg

110 - Marinated Flank Steak Fajitas

50.00
Add To Cart

Serves: 6 - 8
Ingredients
1 Whole flank steak (anything over 1lb will do fine)
1/4 cup soy sauce
1 tablespoon dried ground ancho chile (or 1 tablespoon chili powder)
2 teaspoons ground cumin
1 tablespoon dried oregano
1/4 cup lime juice
2 tablespoons sugar
5 cloves garlic
1/4 teaspoon cayenne pepper
1/2 cup chopped fresh cilantro leaves
1/3 cup oil
1 large yellow onion, finely diced
12 to 16 flour tortillas, warmed
2 whole limes, cut into wedges
Salsa, sour cream, and/or guacamole for serving
Procedures
1. Combine soy sauce, ground chile, cumin, oregano, lime juice, sugar, garlic, cayenne, and 2 tablespoons cilantro leaves in a medium bowl. Whisk until sugar is dissolved. Slowly add oil, whisking constantly. Place flank steak inside a gallon sized zipper-lock bag with marinade. Press out air, seal bag, and allow meat to marinate, turning occasionally, for at least 1 hour and up to 12.
2. Remove steak from marinade and pat dry with paper towels. Ignite a large chimney full of coals and wait until they're covered in grey ash. Spread evenly over 1/2 of grate, leaving the other half empty. Put the cooking grate in place, cover, and allow grill to preheat for 5 minutes. Scrape cooking grates clean, then place flank steak over hot side of grill. cook until well charred, about 3 minutes. Flip steak and continue to cook until second side is well charred, about 3 minutes longer. Transfer steak to cooler side of grill, cover, and cook until the center of the steak registers 125°F on an intant-read thermometer for medium-rare, or 135° for medium, about 5 minutes longer. Transfer to a cutting board, tent with foil, and allow steak to rest for at least 5 minutes.
3. Slice steak thinly across the grain, then cut each slice into 1/2-inch pieces. Serve immediately with warm tortillas, diced onions, chopped cilantro, lemon wedges, and salsa as desired.
6. Assemble the tacos as you like: a warm tortilla, a handful of cabbage, some steak, scallions, and cilantro, topped with a spoonful of avocado cream and a spritz of lime juice.