Steak Fajitas
Fajitas. Steak. Tastiness. Serves about 3 people, depending on appetites.
Chemistry
- 1 lb flank or skirt steak, trimmed of excess fat (reserve the fat scraps) and cut into three pieces
- ~1/2 c flavorful, acidic liquid (see Flavorings)
- Aromatic vegetables (see Flavorings)
- 8-10 tortillas (I used corn, but flour would work as well)
Flavorings
- 1/3 c red wine vinegar
- 1 clove of garlic, minced
- 1 chile from a can of chipotle chiles in adobo sauce, finely chopped
- 1 spoonful of adobo sauce from the aforementioned can
- 2 tsp oyster sauce
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1 poblano pepper, cut into strips
- 1/2 a medium onion, cut into strips
- Shredded or crumbled cheese, if desired
Procedure
Combine the vinegar, garlic, chile, adobo sauce, oyster sauce, salt, and black pepper into a small bowl to make the marinade.
Put the trimmed steak into a gallon-size zip-top bag. Pour the marinade over the steak and close the bag, removing as much air as possible. Massage to ensure even coverage. Marinate in the fridge for at least 4 hours and up to 24 hours.
When you're ready to cook, throw the reserved fat scraps into a dry 12" skillet over medium heat and render out a tablespoon or two of fat. Discard the fat scraps. Heat fat to it just starts smoking and add the steak. Cook the steak until your desired internal temperature is reached, turning every so often to cook evenly. Once the steak is cooked to your liking, move it to a plate and rest for ten minutes.
While the steak is resting, cook the peppers and onions in the same skillet as the steak with a bit more salt. Once the peppers and onions are almost done, turn off the heat but leave the pan on the burner.
Cut across the grain of the meat into long strips and add to the pan with the peppers and onions and mix. Serve with tortillas and, if desired, cheese.