28 July 2009


I'm going to continue the Serious Barbecue lovefest here on the blog. I've been having a lot of fun with the book, and only major successes. No failures so far. Today's installment of the Adam Perry Lang lovefest will focus on making super delicious fajitas. I've included links to several of the sides from this blog, and also a link down below to making tortillas in the style of the Homesick Texan.

Ok then, we start with a couple flank steaks. At Costco, you can get a huge packs of the stuff for about $4.50 a pound. And what delicious looking meat.

So make yourself a marinade:
1 tbsp crushed hot red pepper flakes
2 tbsp boiling water
1 cup water
1/2 cup apple cider vinegar
1/4 cup freshly squeezed lemon juice
2 tbsp worchestershire sauce
2 tbsp tabasco or hot sauce
1 tbsp soy sauce
1/2 cup grated sweet white onion
10 garlic cloves
1/2 cup dark brown sugar
1/4 cup prepared yellow mustard
1 tbsp kosher salt
2 tsp fresh thyme
Extract the heat of the red pepper flakes in the boiling water a few minutes. It looks quite beautiful.

Marinade hot peppers

While it's extracting, mix the other ingredients.

Marinade herbs

Now add the peppers and run the ingredients through the blender.

Skirt steak marinade

The colors in this marinade are incredible. Clearly I got carried away and took a few photos.

Skirt steak marinade

Now pour it over the flank steaks a few hours before you plan to cook 'em. There's a lot of seasoning going into this one, so you don't need to marinate for long.

Skirt steak marinade

Ok. Now you wait. And make some of the sides. Like guacamole, beans, and onions. And salsa. And hell, make your own tortillas. You can make them an hour in advance, and they keep beautifully. And they're easy! We also grill poblanos. You just toss them on the grill next to the meat for a few minutes, until the skin turns black. Toss them in a paper bag to steam in their own heat for a few minutes, and peel off the skins. Yum! And mix the seasoning blend.
1/4 cup mild chile powder (like ancho)
1 1/2 tsp coarsely ground fresh black pepper
1 1/2 tsp kosher salt
After you've marinated for a few hours, light the grill by whatever your favourite means are. You're going to need a screaming hot grill. Pull the meat out, pat it dry, and sprinkle the seasoning blend all over the meat, rub with a bit of canola oil, and put the flank steak on the grill. It's already going to be looking crazy delicious. While the grill's heating up, make the resting butter, a mixture of:
8 tbsp melted unsalted butter
1/4 cup finely chopped cilantro
1 tbsp fresh lemon juice
4 garlic cloves, zested
1 tbsp oregano
1 tbsp crushed red pepper flakes
Put a bit of canola oil on the outside of the steaks, then sear them 2 minutes on a side.

Skirt steak

Pull them off the grill, and brush them with the resting butter. Put back on the grill, close the grill and cook for 2-5 minutes for rare to medium.

Let rest for a few minutes on your cutting board, then slice thinly for fajitas. Serve with all the guacamole, onions, poblanos, beans, salsa and fresh tortillas from above.

It's a bit tricky to get everything made at once, so I made the guacamole, beans and salsa several hours earlier, made the tortillas an hour in advance, and did the onions while I made the steaks.

These are the tastiest fajitas I've ever made.

Skirt steak

Enjoy them with some friends soon.

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