I don’t know where or when I got it into my head that I needed to make steak fajitas…I think it was as simple as a passing comment, either on the Internet or elsewhere. I do not own a BBQ, nor the adequate space for one, so any outdoor grilling I do is
commandeering others through the kindness of others who will allow me the use of their barbecue. Thankfully, this whole week I am house and dog sitting ~ and the house in question has a BBQ that can only be described as space age alien technology. From the outside, I mean. Double the width of standard ‘cues, this sucker has both coal and propane capabilities – plus a searing station, plus a James Bond-like briefcase full of state of the art grilling tools. After the homeowner showed me how to use the machine and gave a very strong promotion for propane, I set out determined to use it every night of my stay here. So far, so good.
The inaugural meal, though, needed to feed three people – and one of these friends had never tasted my cooking before. So of course I had to pull out all of the stops. Enter: steak fajitas. You’ll notice I hardly give any measurements on the marinade, and that is because I eyeballed it. I listed the spices in order of greatest amount to least amount, though, so that ought to give you some indication of how much to put in.
1 lb. skirt steak
red pepper flakes
pinch of ground ginger
1 tsp prepared mustard
4 garlic cloves, roughly chopped
2 fresh limes, juiced
1/3rd cup low-sodium Worcestershire sauce
1 tbs sugar OR honey (go with buckwheat honey if you’re feeling bold)
10 baby bellpeppers (orange, yellow, red), thinly sliced
1 red onion, thickly sliced
10-20 pearl onions, skins on
Roasted Shallot Yogurt Dip
1 cup plain Greek yogurt
1 large shallot
1 small shallot, finely minced
6-8 garlic cloves
1 tbsp olive oil
You can use this dip as a substitute for sour cream, French onion dip, etc. It’s great with vegetables, chips or to dollop atop your fajitas!
I had enough leftovers to eat fajitas the next day, and decided to go L.A. style with a fusion of Mexican and Korean by adding kimchi to my fajitas. Best. Idea. EVER!