Steak Fajitas

Steak soaked in a zesty citrus marinade and then grilled to perfection; serve with pico de gallo, homemade gaucamole, sour cream, roasted peppers and onions and Mexican cheese.  Easy, cheap and delicious.

Ingredients:

For the Steak

1. 2.5lb London Broil or Tri-Tip Roast
2. 1/2 cup orange juice
3. 1/2 cup lime juice (approximately 6 limes)
4. Zest of 1 lime
5. 3-4 cloves garlic, minced
6. 2 tsp chile powder
7. 1/2 tsp cayenne pepper
8. 1 TBSP kosher salt
9. 1 TBSP coarsely ground black pepper.
10. 1 cup mesquite wood chips (optional)

For the Pico de Gallo

1. 1 Large yellow onion, finely diced
2. 2-3 Roma tomatoes, finely diced
3. Large pinch Kosher salt
4. 2 jalapeño peppers, minced
5. juice of one lime
6. 2-3 TBSP cilantro, finely chopped

For the Guacamole

1. 3-4 large, ripe Haas avocados (or 6-7 little organic ones)
2. 1 jalapeño pepper, minced
3. 1 3.5oz can hatch green chiles (optional)
4. 4 TBSP pico de gallo (above)

For the Fajita Mix (peppers and onions)

1. 2 TBSP olive oil
2. 3-4 cloves garlic, minced
3. 1 each: Red bell pepper, green bell pepper, yellow bell pepper
4. 1 large yellow onion, halved and sliced into half-rings

For Serving

1. Medium size yellow corn tortillas, 3-4 per person
2. Freshly grated Cotijá cheese
3. Shredded Mexican Cheese
4. Sour Cream

Prep:

For the Steak

1.  Whisk ingredients 2-9 together in a medium size mixing bowl.
2. Transfer steak to large 1-2 gallon ziplock bag.  Add marinade to bag with steak and massage to incorporate well.  Refrigerate for 2-4 hours, or up to 8 hours.  Flip bag over half way through marinating process if possible.

For the Pico de Gallo

1. Dice tomatoes first.  Add to colander and sprinkle with Kosher salt.  Toss gently to season and allow to sit in the sink 20 minutes.  Tomatoes will give up much of their moisture making your pico less watery.
2. Prepare onions, jalapeños, lime and cilantro.  Stir to combine.
3. Add tomatoes to mixture and stir to combine again.  Cover and refrigerate until ready to serve.

For the Guacamole

1.  Halve avocados and remove pits.  Spoon avocado out of shells into a medium to large mixing bowl.
2. Add ingredients 2-4 and mash well using a potato masher.  (Note:  Guacomole is best served right away.  If left in contact with air too long it will oxidize and turn brown.  If preparing a couple hours in advance, smooth guacomole in bowl, drizzle with lime juice, and cover with plastic wrap with the plastic wrap in full contact with the guacamole).

For the Fajita Mix (peppers and onions)

1. Prepare all ingredients as directed
2. Add to a 10-12 inch cast iron skillet and stir (or toss if you’re strong enough; cast iron is heavy) to combine.

Cook

1. Light 1 or 2 burners if using gas; if using charcoal light 1 chimney starter full of lump charcoal and set grill up for 2-zone cooking.  Make sure the grill is good and hot.  Just prior to grilling steak, add 1 cup mesquite wood chips, if using.  Click HERE for more information on grilling and smoking.
2. Remove steak from marinade and pat dry.  Discard leftover marinade.
3. Place steak down on hot side of grill and sear, approximately 5 minutes per side, until nicely browned.  Transfer to cool side of grill.
4. Add cast iron skillet to hot side of grill and close the lid.  Sauté fajita mixture in cast iron until nicely caramelized and soft, 15 – 20 minutes.  Stir occasionally.  Steak and vegetables should finish at roughly the same time, but if they don’t just remove the one that is done and tent with aluminum foil.
5. Once steak and Fajita mixture are done, remove and allow to rest for a few minutes
6. Warm tortillas on a griddle or in a frying pan.  Sprinkle with cotijá cheese and continue to toast until cheese is melted.
7. Slice steak thinly across the grain on the bias using a sharp knife

Serve

Plate Steak, Pico de Gallo, Guacamole, Fajita mixture, shredded Mexican cheese and sour cream together.  Have eaters assemble fajitas at table as desired.