Wednesday, June 17, 2009

Beef Fajitas


What are the true origins of fajitas? Did they evolve from the cooking of Mexican vaqueros who were sometimes paid with cheap cuts of beef? Were they conjured up in Texas?

I have not a clue and frankly I don't worry about it much. I like them and that is enough. These may or may not be authentic. I'm not wracking my brain cells about something as simple as fajitas.

The stuff:
1 flank steak
1 yellow or white onion, axial slices rather than like onion rings
1 red & 1 green bell pepper, cut into long strips
2 jalapenos cut into long strips
salt and pepper

Marinade:
1/4 cup olive oil
the juice of 2 limes
3 cloves garlic
2 tsp. Worcestershire
1 jalapeno sliced
1 tsp. cumin
2 tsp. ancho chile powder
chopped cilantro
Mix the ingredients and marinate flank steak overnight in a nonreactive container.
To cook these I prefer to grill the meat over a super hot charcoal fire. For this cook I used lump charcoal, piled onto one side of my Weber kettle. Mesquite chips were also sprinkled throughout the coals.
Onions, the green and red bell peppers and jalapenos were tossed in a big cast iron skillet with some olive oil and cooked on the cool side of the grill. I use a 12 inch Lodge 10SK for this and it works great. Start cooking the vegetables 10 minutes before adding the meat.
The meat doesn't take very long. I let it go for three and a half minutes per side and then let it rest loosely covered with foil. You can slide the skillet over the hot part of the fire to finish the vegetables. Remove the skillet from the grill and set near the resting steak.
You might as well heat the tortillas over the coals as the cast iron will keep the vegetables hot for quite a while.
Serve over warm tortillas (slightly crisp is the way I like these) with guacamole, sliced limes and salsa. Most of the time that I make guacamole I'm also making salsa so I just add salsa to mashed avocados and call it good.

If you'd like to take a stab at cooking these this way you might need these:
Weber 751001 22 1/2-Inch One-Touch Gold Charcoal Grill, Black

Lodge Logic 12-Inch Pre-Seasoned Skillet

Any purchases made from links on this site will help support the improvements I hope to make to BID in the near future.

For more cast iron on the grill action see this post at White on Rice Couple.

5 comments:

Kevin said...

Add this to the must try marinade list! Thanks!!

Andrew said...

That looks amazing-I use a marinade similiar to yours and half the time I don't bother with any conidments; the meat, peppers, and onions are flavorful enough.

Zank said...

Looks really good! The photography on the finished dish was very nicely done.

Greg said...

Kevin - Thanks

Andrew - You gotta use lime juice! Grilled beef and lime belong together.

Zank - Thanks! I used a tripod for the first time on that shot. I need to get one of my own.

Erin said...

mmm, i just drooled on my computer