Fajitas

Marinated Flank Steak

Inspired and plundered from Serious Barbecue

Flank Steak approximately 2 pounds

Marinade

  • 1 tsp red pepper flakes

  • 1 C. water

  • 1/2 C. apple cider vinegar

  • 1/4 freshly squeezed lemon juice

  • 2 T Worcestershire sauce

  • 2 T hot sauce

  • 1 T soy sauce

  • 1/2 C. grated sweet onion

  • 6 garlic cloves, crushed

  • 1/2 C. brown sugar

  • 1/4 C. yellow mustard

  • 1 T kosher salt

  • 2 tsp fresh thyme leaves

Seasoning Blend

  • 4 T Chimayo or mild chile powder

  • 1 1/2 tsp coarsely ground black pepper

  • 1 1/2 tsp kosher salt

Resting Butter

  • stick of butter

  • 1/4 C. chopped flat leaf parsley

  • 1 T. lemon juice

  • 4 garlic cloves, grated

  • 1 T Mexican oregano

  • 1 T crushed red pepper flakes

Remainder

  • Canola Oil

  • Flour Tortillas

  • 3 Bell Peppers, orange, yellow, and/or red, seeds removed and sliced

  • 1 Onion, sliced

  • Sour cream

  • Shredded Mexican Blend or favorite cheddar

  1. Boil a few tablespoons of water and add to red pepper flakes in a small bowl to rehydrate them. Set aside.

  2. Combine the other marinade ingredients in a mixing bowl and use an immersion blender to smooth. Add the hydrated pepper flakes and stir in.

  3. Marinate the steak 1-3 hours, refrigerated.

  4. Preheat a well oiled grill on high.

  5. Combine seasoning blend ingredients, set aside.

  6. In a small sauce pan, combine the resting butter ingredients and melt on low. When ready for grilling, pour into a metal lasagna size baking dish large enough to fit the steak.

  7. Begin to sauté the onions, peppers, or other desired fajita accents in oil on medium to medium low.

  8. Remove steak, pat dry with paper towel, season with blend on each side and lightly brush with canola oil.

  9. Place the steak on the grill, and with the lid open, lightly char on one side, for approximately 2 minutes. Flip and repeat on the second side.

  10. Place steak in the pan with resting butter coating both sides.

  11. Place steaks back on the grill and close lid. Depending on thickness of the steak, cook for an additional 4 to 8 minutes to your desired doneness.

  12. Remove from the grill and place in the butter, coating on each side.

  13. Let the meat rest for 5 to 10 minutes.

  14. Drizzle some of the butter on a cutting or serving board, and cut against the grain, diagonally in 1/4" slices, or manageable strips for your tortillas.

This cookbook, Serious Barbecue will appear here and there on this site. It has so many great recipes. Even though these may be a little taxing and requires a commitment to pull together the layers of flavor, it's worth it. This is fairly close to his recipe, with a few items altered based on preference. There's danger I may get a letter from Adam Perry Lang's legal folks to remove this content, so enjoy it while it's here. It's a great weeknight treat, and this dish has a nice amount of heat that does not numb or overpower your taste buds. Pairs well with Deconstructed Corn Elote.

~ Michael