Ingredients:
2 Tbs. fresh lime juice
6 cloves of garlic, minced
1 bottle of beer, (I used Corona but any regular beer is fine)
1½ tsp. chile powder
1/4 cup brown sugar, packed
1 tsp. ground cumin
1 tsp. oregano leaves
3 green onions, finely chopped
1 jalapeno, seeded, and minced
3/4 tsp. kosher salt
1/3 cup olive oil
1 - 1½ lbs. skirt steak, trimmed of fat
1 large yellow onion, peeled and cut in half and thinly sliced
2 large bell peppers, seeded and cut into thin slices
flour tortillas
Procedure:
Combine first 11 ingredients in a large ziplock bag and add the flank steak. Squeeze excess air out of bag and seal. Refrigerate overnight.
Heat a large skillet or grill pan over medium high heat. Remove flank steak from bag and shake off excess marinade. Add steak to pan and sear for 2-3 minutes per side (for medium rare). In a separate skillet heat one tablespoon of vegetable oil over medium heat. Add onions and bell peppers. Cook until tender, stirring regularly to avoid over browning. Remove steak at desired doneness and let rest for ten minutes. After resting, thinly slice the meat against the grain. Wrap the meat, onions, peppers, and condiments such as sour cream, guacamole, salsa, cheese, etc. in a flour tortilla and serve.
6 cloves of garlic, minced
1 bottle of beer, (I used Corona but any regular beer is fine)
1½ tsp. chile powder
1/4 cup brown sugar, packed
1 tsp. ground cumin
1 tsp. oregano leaves
3 green onions, finely chopped
1 jalapeno, seeded, and minced
3/4 tsp. kosher salt
1/3 cup olive oil
1 - 1½ lbs. skirt steak, trimmed of fat
1 large yellow onion, peeled and cut in half and thinly sliced
2 large bell peppers, seeded and cut into thin slices
flour tortillas
Procedure:
Combine first 11 ingredients in a large ziplock bag and add the flank steak. Squeeze excess air out of bag and seal. Refrigerate overnight.
Heat a large skillet or grill pan over medium high heat. Remove flank steak from bag and shake off excess marinade. Add steak to pan and sear for 2-3 minutes per side (for medium rare). In a separate skillet heat one tablespoon of vegetable oil over medium heat. Add onions and bell peppers. Cook until tender, stirring regularly to avoid over browning. Remove steak at desired doneness and let rest for ten minutes. After resting, thinly slice the meat against the grain. Wrap the meat, onions, peppers, and condiments such as sour cream, guacamole, salsa, cheese, etc. in a flour tortilla and serve.
Recipe Type: Authentic
Submitted By: Chef Jeremy Evans
Recipe Author: Chef Jeremy Evans
Recipe Source: http://www.stjoechannel.com/story/chef-jeremy-evans-steak-fajita/d/story/W4pAkRidaUmGqooOKXVkNg