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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe comes from, The Black Dog restaurant on Martha's Vineyard. It's my favorite beef fajita recipe, by far! Grilling the beef really makes a difference in flavor and the blend of spices are perfect. However, if you don't want to grill, the beef can be done using a cast iron pan on the stovetop. The beef will have a more intense flavor if you let it sit in the refrigerator for a few hours after applying the dry rub. You can also make the salsa, slice the onions and peppers ahead of time. Whether you're entertaining or just have a hankering for a really good beef fajita, this recipe rocks. Ingredients:
4 ripe tomatoes, seeded and chopped |
1 red onion, chopped |
1 jalapeno pepper, seeded and minced |
2 tablespoons lemon juice, freshly squeezed |
1 bunch fresh cilantro, chopped |
salt and pepper |
2 tablespoons paprika |
2 teaspoons cumin |
2 teaspoons cayenne |
2 tablespoons chili powder |
2 teaspoons onion powder |
2 teaspoons garlic powder |
1 tablespoon powdered thyme |
1 tablespoon ground marjoram |
2 lbs flank steaks or 2 lbs skirt steaks or 2 lbs sirloin tip steaks |
2 medium onions |
2 -3 bell peppers, i like to use red and green combo |
2 tablespoons olive oil |
12 (10 inch) flour tortillas |
1 cup sour cream |
Directions:
1. Mix all of the southwestern spice rub ingredients, coat the beef with the rub - rubbing it in well on both sides - and set aside. (Or refrigerate for a few hours.).
2. Peel and slice the onions.
3. Remove the seeds from the peppers and slice.
4. Cook the pepper and onion slices in olive oil (cast iron pan recommended) until they are slightly wilted.
5. Grill the beef over medium flame (or cast iron pan on the stove top), flipping midway through cooking time, to your desired doneness. It typically takes about 7-10 minute for medium rare.grills/cooking times vary.
6. Warm up the tortillas by heating on the grill or in a dry pan on the stove.
7. After letting the beef rest for about 5 minutes, slice it across the grain in about half-inch slices.
8. Serve with the warm tortillas, the pepper and onions, the salsa, and the sour cream on the side.
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