Neely's Steak Fajitas (Patrick and Gina Neely) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1/2 cup olive oil |
4 tablespoons tequila |
4 tablespoons fresh lime juice |
1 tablespoon lime zest |
4 large garlic cloves, smashed |
1 jalapeno, chopped |
2 tablespoons honey |
1 teaspoon ground cumin |
salt and freshly ground black pepper |
1 (1 1/2 pound) skirt steak, cut in 1/2 |
2 tablespoons olive oil |
1 poblano pepper, sliced |
1 red bell pepper, sliced |
1 large onion, sliced |
salt and freshly ground black pepper |
18 flour tortillas |
fresh sprigs cleaned cilantro, for garnish |
lime wedges, for garnish |
sour cream, for garnish |
salsa verde, optional garnish |
Directions:
1. Mix all the marinade ingredients together in a large resealable plastic bag. Add the steaks and refrigerate for 1 to 4 hours.
2. Heat a cast iron griddle over medium-high heat. Remove the steaks from the marinade and wipe off the excess. Cook the steaks for 3 minutes per side for medium-rare. Remove from griddle to a cutting board and tent with foil. Let rest while you cook the peppers.
3. Heat a large cast iron skillet over medium-high heat and add the olive oil. Add the poblano, red bell pepper, and onion and saute until tender and softened. Season with salt and pepper, to taste. Remove to a bowl.
4. Wipe out the cast iron skillet. Toast the tortillas, until warm and slightly puffy. Remove and wrap in a clean kitchen towel to stay warm.
5. Cut the steak across the grain into thin 1/2-inch strips. Arrange on a large platter with the vegetables, cilantro, lime wedges, sour cream and a small bowl of salsa verde, if desired.
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