Most of us have moved on from the thought that there is a grilling season. Now accepted as a year-round method of cooking, grilling adds flavor to food that we cannot achieve by using the oven or stove. The additional layer of smokey, or even charred, flavor to our food that grilling provides, often brings us closer to the originally intended preparation.
Many recipes may find themselves being prepared on the stove, in the oven, or on the grill depending on our whim on any particular day.
Fajitas are one such dish. Many of us have prepared them stove-top, but imagine the added flavor of the open flame of the grill as this Tex-Mex dish was originally prepared.
Alton Brown’s Skirt Steak Fajitas
Courtesy of The Food Network
½ cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in half
2 large cloves garlic
¼ cup lime juice
½ teaspoon red pepper flakes
½ teaspoon ground cumin
3 tablespoons dark brown sugar or Mexican brown sugar
2 lbs. inside skirt steak, cut into 3 equal pieces
2 red bell peppers, cut into strips
2 green bell peppers, cut into strips
1 large white onion, cut into strips
Fajita size flour tortillas
Place all marinade ingredients in a blender and puree. Put pieces of skirt steak in a large ziplock bag and pour marinade over. Seal bag, removing as much air as possible, and allow steak to marinate 1 hour in refrigerator.
Heat 1 chimney full of charcoal. When all of the charcoal is lit and covered with grey ash, pour out and start grilling the steak immediately, while the fire is at its hottest. Grill on each side 3-5 minutes. Remove the steak from the grill and wrap in foil and allow to rest 10-15 minutes.
While the steak is resting, toss the peppers and onion with some olive oil and a pinch of salt. Place a cast iron skillet directly on the hot coals in the grill and, when heated, add the peppers and onions. Continue to cook until they are soft and nicely browned.
Heat the tortillas on the grill or in the oven until soft.
Assemble the fajitas with the vegetables, steak, and a bit of sour cream. Enjoy!