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Thursday, February 10, 2011

Funky Fusion Steak Fajitas

This recipe comes from a Bobby Flay 's Throwdown Cookbook (my new favorite cookbook). These were the best fajitas I have ever had and that is saying alot considering I eat fajitas at every restaurant that I go to. So tender and the flavor was incredible. You are supposed to marinate the meat for 2-4 hours and then let it stand about 30 minutes before grilling so allow yourself some extra time. (serves 6)

1/4 cup white cooking wine
1/4 cup soy sauce
1/4 cup red wine vinegar
1/4 cup plus 2 TBS olive oil
2 TBS ketchup
1 cup firmly packed dark brown sugar
3 garlic cloves, minced
1 TBS ground ginger
kosher salt & fresh black pepper
1 TSP red pepper flakes
1 TSP garlic powder
1 (1 1/4 lb) flank steak (we couldn't find a flank steak, so we used rib eye)
1/2 red onion, sliced
1 green pepper, sliced
1 yellow pepper, sliced
4 green onions (white & green parts), sliced into 1/4" pieces
12 (8") tortillas (we used whole wheat)

1. Combine the wine, soy sauce, vinegar, 1/4 cup olive oil, ketchup, brown sugar, 2 of the garlic cloves, the ginger, 2 TSP salt, 1 TSP pepper, the red pepper flakes, and the garlic powder in a large bowl. Whisk until well blended. Remove about 1/2 cup and set aside.

2. Tenderize the steak by piercing all over with a fork. Place steak in a resealable bag and pour the marinade in the bag. Seal and refrigerate for 2-4 hours. Remove steak from fridge, let sit for about 30 minutes before grilling.

3. Heat grill to med-high. Remove steak from marinade, and season with salt & pepper. Grill until done to your liking. Let the meat rest for about 10 minutes while you cook the veggies.

4. Heat the remaining 2 TBS olive oil in large saute pan over med - high heat. Add the onion, peppers, green onions, remaining 1 clove garlic, a TBS or so of the reserved marinade and salt & pepper to taste. Cook, tossing occasionally until the veggies are tender- crisp.

5. Slice the steak into thin pieces across the grain. Fill warmed tortillas with steak and veggies. Top with the reserved marinade sauce.

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