Jeannes Steak Fajitas With Special Marinade Recipes

FLANK STEAK IN FAJITA MARINADE

Steps:

• Combine all marinade ingredients in large resealable plastic food bag; add flank steak. Tightly seal bag. Turn bag several times to coat steak well. Place into 13x9-inch pan. Refrigerate, turning occasionally, at least 4 hours or overnight.
• Heat gas grill to medium or charcoal grill until coals are ash white. Remove steak from marinade; discard marinade. Place steak onto grill. Grill, turning once, until desired doneness (10 to 12 minutes). Place onto cutting board; slice across grain into 1/4-inch slices.
• Meanwhile, heat 1 tablespoon oil in 8-inch skillet; add green pepper and onion. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (6 to 8 minutes).
• To serve, place steak slices and vegetables in center of each tortilla; top with sour cream and guacamole, if desired.

FAJITAS WITH MARINATED FLANK STEAK AND RAJAS

Steps:

• Marinate the flank steak in the pickled jalapenos, at room temperature, for 1 hour.
• Preheat a grill or grill pan to medium-high.
• Season the steak with salt and pepper, to taste, and grill until nicely charred, about 3 to 4 minutes on each side. Remove from the grill and allow the steak to rest on a cutting board while preparing the rajas.
• Secure each piece sliced onion horizontally with wooden skewers. Brush both sides with olive oil and season with salt and pepper, to taste. Grill the onions, turning occasionally, until soft and charred, about 10 to 15 minutes. Put the poblano and jalapeno chiles on the grill and char them on all sides. Once the chiles are blackened on all sides, set aside to cool. When cool enough to handle, remove the charred skin, stem and seeds. Cut the chiles into strips. Once the onions are cool enough to handle, remove the skewers and separate the onions into rings.
• Preheat a large cast iron pan or a large heavy-bottomed skillet over medium heat. Slice the flank steak, on the bias, into thin strips. When the pan is hot, coat the bottom of the pan with some olive oil. Add the sliced garlic and dried oregano, and saute until fragrant, about 1 minute. Add the sliced steak, onions and chile strips to the pan to heat through. Transfer to a serving platter and serve piping hot with flour tortillas, guacamole and pico de gallo.

JEANNE'S STEAK FAJITAS WITH SPECIAL MARINADE

Steps:

• Place all ingredients, except meat, in blender.
• Blend for 1 minute.
• Place meat in large plastic bag and pour marinade over all.
• Close top securely and make sure all meat is covered with marinade.
• Place in refrigerator for at least one hour.
• Grill on high to desired doneness, or 5-10 minutes each side.
• remove from grill and cover with aluminum foil to rest for at least 30 minutes.
• Slice thinly and mix with any juices from resting plate.
• Serve with grilled or sauted onions and bell peppers, salsa, sour cream and flour tortillas.

NEELY'S STEAK FAJITAS

Steps:

• Mix all the marinade ingredients together in a large resealable plastic bag. Add the steaks and refrigerate for 1 to 4 hours.
• Heat a cast iron griddle over medium-high heat. Remove the steaks from the marinade and wipe off the excess. Cook the steaks for 3 minutes per side for medium-rare. Remove from griddle to a cutting board and tent with foil. Let rest while you cook the peppers.
• Heat a large cast iron skillet over medium-high heat and add the olive oil. Add the poblano, red bell pepper, and onion and saute until tender and softened. Season with salt and pepper, to taste. Remove to a bowl.
• Wipe out the cast iron skillet. Toast the tortillas, until warm and slightly puffy. Remove and wrap in a clean kitchen towel to stay warm.
• Cut the steak across the grain into thin 1/2-inch strips. Arrange on a large platter with the vegetables, cilantro, lime wedges, sour cream and a small bowl of salsa verde, if desired.