By Mike Thayer
Got a hankering for fajitas? Flank steak is a great cut of meat to use in fajitas. Like the skirt steak, it’s a less expensive cut of meat, a tougher cut of meat, yet packs a lot of flavor when prepared correctly. Try this the next time you fix fajitas or when tacos sound boring:
- Two pounds of flank steak
- 1/2 cup olive oil
- 1/4 cup tequila
- The juice of a lime
- 2 healthy tablespoons of your favorite store bought fajita seasoning
- A few drizzles of canola oil
- Medium onion, large slices
- Green pepper, large slices
Mix the olive oil, tequila, lime juice and fajita seasoning in a measuring cup or small bowl. Pour over the top of the flank steak in a zip lock bag or plastic container. Marinate in the fridge for at least an hour, four hours is better, but NOT overnight, there‘s alcohol in this marinade and alcohol can tend to give meat that mushy texture if over-marinated. Grill over high heat, about five minutes on each side (for a medium rare) first five minutes lid off, last five minutes lid on. Pull the steaks off the grill, let them rest for five minutes. While the meat is resting, coat the sliced onion and pepper with canola oil and season with the fajita mix. Grill over direct heat until you get a bit of a char on both sides. Warm the tortillas on the low temp side of the grill, pull and stack. Slice the flank steak across the grain, plate and serve with the veggies. These are great of course, with Margaritas.
This meal is not all that expensive to prepare, with the most pricey ingredient being the flank steak of course. You should be able to get flank steak anywhere from $10 - $15/lb depending on the store and any sales, this is one of the cheaper cuts of beef you're going to find. TIP: When you find meat on sale, grab more than one if you can and stash it in the freezer! The rest of this great meal is pennies on the dollar, with a few veggies, some tortillas and shredded cheese. The nice thing, there will be leftovers!
I take great pleasure in Grilling Good Eats!