Steak Fajitas

The title of this post is steak fajitas. Nick ate them like tacos. Let’s let him think that this meal was tacos. It wasn’t. But it was delicious, and gobbled up faster than you can say “but I thought we were eating tacos tonight, honey!”

My new go-to for flank steak is to marinate the meat at room temperature for about 20 minutes with a can of pickled jalapeños. This is a tip that I shamelessly stole from celeb chef Aaron Sanchez, but I imagine that when I’m passing down my recipes to future children that I will take full credit for it. I will probably also tell these children that I canned my own jalapeños because “that’s how they did it back in 2012.” But really, I just get them in the international aisle at the grocery store where they’re nearly always on sale (bonus!).

Every component of this dish has spice, from the meat to the veggies to the corn and black beans served up alongside. If you aren’t a fan of spicy, please proceed to the next blog entry. If, however, you are a fan of chipotle peppers in adobo sauce, this meal is for you and your inner fire-breathing dragon.

This blog post was going really well until Nick stepped in and closed the blinds. He’s killed my inspiration. So onto the recipe it is…

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(Spicy) Steak Fajitas

  • 2 lbs flank steak
  • 10 oz can pickled jalapeños
  • salt and pepper, to taste
  • EVOO
  • 2 shallots, sliced
  • 1 orange bell pepper, thinly sliced
  • 1 jalapeño pepper, diced
  • 4 cloves garlic, minced or grated
  • 2 15 oz cans black beans, drained and rinsed
  • 10 oz frozen corn, thawed
  • 1 chipotle in adobo sauce plus 1 tbsp of the adobo sauce
  • 4 scallions, sliced and divided
  • flour or corn tortillas, charred
  • salsa, for serving (optional)

In a rimmed dish, season the steak with salt and pepper and pour over the pickled jalapeños. Let the meat sit, covered, at room temperature for 20 minutes.

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Heat some olive oil in a large pan and when it is smoking hot, cook the steak for about 8 minutes per side for medium rare. Rest the steak for 10 minutes before slicing into 1/2″ strips.

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In the same pan, saute the shallots and peppers, adding a touch more oil if needed. When the shallots start to become transparent, toss in the garlic and cook for another minute or so. and then set them aside in a serving bowl.

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While all of this is going on, combine the beans, corn, chipotle and adobo sauce, and half of the scallions in a medium saucepan. Add a drizzle of olive oil and some salt and pepper. Simmer the beans over medium-low heat for about 10 or so minutes. Transfer to a serving bowl and sprinkle the remaining scallions on top.

Serve up your fajitas with charred tortillas and a little salsa if you’d like.

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