Friday, August 31, 2012
Ok, so this entire dish isn't grilled, but you could definitely do it that way. It was about a million degrees outside the day we made these fajitas, so we (by we, we mean Michelle) opted to stay in side and cook the onions and peppers on the stove top. Zack braved the blistering summer heat to fire up the grill. He's a sweetheart.
Here's what you need:
1 flank steak
1 package semifrito (It's in the international aisle at the grocery store)
2 peppers (ours were yellow and red)
1 large onion
Here's what you do:
Rub your flank steak with the semifrito and let sit in a baking dish in the fridge for about an hour.
After about an hour marinading, pull the flank steak out the fridge and set on the counter to come up to room temperature.
Slice up the onion and peppers and put in a 12" skillet over medium heat with a bit of olive oil.
When your onions and peppers are about half way done, fire up the grill and let that warm up. You're going to want the fire hot, but not up all the way. We'll say medium-high.
When you think you have about 10 minutes left on the peppers and onions, throw the flank steak on the grill. We cooked for about 3 minutes a side. It's a really thin cut of meat, and we wanted it to still be pink in the middle.
Pull off the heat after about 6 minutes, then let rest on a cutting board for a few minutes.
Slice the meat thinly.
You can either toss with the peppers and onions or add them separately. Either way works for us! Garnish with cilantro, lime juice and queso fresco.