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 flakes2 tbsp boiling water1 cup water1/2 cup apple cider vinegar1/4 cup freshly squeezed lemon juice2 tbsp worchestershire sauce2 tbsp tabasco or hot sauce1 tbsp soy sauce1/2 cup grated sweet white onion10 garlic cloves1/2 cup dark brown sugar1/4 cup prepared yellow mustard1 tbsp kosher salt2 tsp fresh thyme
Extract the heat of the red pepper flakes in the boiling water a few minutes. It looks quite beautiful.
While it's extracting, mix the other ingredients.
Now add the peppers and run the ingredients through the blender.
The colors in this marinade are incredible. Clearly I got carried away and took a few photos.
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.
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 pepper1 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 butter1/4 cup finely chopped cilantro1 tbsp fresh lemon juice4 garlic cloves, zested1 tbsp oregano1 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.
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.
Enjoy them with some friends soon.