I realize I missed Cinco de Mayo here on the blog, but I didn't at home! Mexican food is my favorite, so you better believe we had a South of the Border feast at our house. I remember watching the episode of Throwdown! where these fajitas were prepared and I knew I needed to make them at home. I'm so glad I did, too! My husband loves steak fajitas, so these were a huge hit, even though I typically prefer chicken. I went right from stove to table, serving these right out of the cast iron skillet, with plenty of salsa and sour cream on the side, allowing each person to fix up their fajitas according to preference. This would be a fabulous party meal, creating a buffet-style Fajita Bar. I sense a theme party brewing!! Ole!
1/4 cup dry white wine
1/4 cup soy sauce
1/4 cup red wine vinegar
1/4 cup plus 2 tablespoons olive oil
2 tablespoons ketchup
1 cup packed brown sugar
3 cloves garlic, minced
1 tablespoon ground ginger
salt and pepper
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
1 1/4 pounds flank steak
1/2 red onion, sliced into half-moons
1 green bell pepper, sliced into 1/4-inch wide strips
1 yellow or red bell pepper, sliced into 1/4-inch wide strips
4 green onions, white and green parts, sliced
12 8-inch flour tortillas
Screamin' Sour Cream (recipe linked)
Combine the wine, soy sauce, vinegar, 1/4 cup olive oil, ketchup, brown sugar, 2 garlic cloves, ginger, 2 teaspoons salt, 1 teaspoon pepper, red pepper flakes, and garlic powder in a large bowl. Whisk together to mix well. Set aside about 1/2 cup of the mixture for serving.
Tenderize the steak (pierce it all over with a fork on both sides) and place in a container with the marinade. Refrigerate for at least 2 and up to 4 hours, turning occasionally. Remove meat from fridge about half an hour before grilling.
Heat the grill to medium high. Remove steak from marinade and discard the marinade. Season with salt and pepper (optional) and grill about 6 minutes per side for medium-rare. Allow the meat the rest for 10 minutes while you cook the veggies.
Heat the remaining 2 tablespoons of olive oil in a large cast iron skillet. All the red onion, bell peppers, green onions, remaining garlic, and a couple tablespoons of the marinade you reserved earlier. Cook, tossing occasionally, until crisp-tender.
Slice the steak into thin strips across the grain. Spread each tortilla with some guacamole, then top with a few strips of meat, veggies, sour cream, and a drizzle of the reserved marinade.
Recipe adapted from Throwdown! by Bobby Flay.