Lime Marinade
4 cloves of garlic
1/4 of a red onion, chopped
Juice and zest of 1 lime
1/2 a jalapeno, stemmed
1 T fresh thyme
1/2 c fresh cilantro
1/4 c + 1/8 c olive oil
1 T honey
1 tsp kosher salt
Puree all ingredients in a blender.
Reserve half of the marinade for fajita sauce.
In a large Ziploc bag, combine the remaining marinade with the flank steak (I used a little less than a pound).
Marinate the steak in the refrigerator for 45 minutes (or 3-4 hours if preparing in advance).
While the steaks are marinating, make guacamole. Family and friends tease me because of all the "one purpose" tools I have in my kitchen, but there are certain gadgets I couldn't live without. The avocado knife is one of them. I also have a potato masher that I use not for potatoes, but for guac making.
La Sarita's Guacamole
3 ripe avocados, diced
3 cloves of garlic, minced
1/2 a jalapeno, diced, with seeds
2 T fresh cilantro, chopped
1 T cream cheese, softened
A squeeze of lemon or lime juice
Dash of Cholula hot sauce
Lawry's Seasoned Salt, to taste
A little cumin and cayenne pepper (eyeball it)
Place all ingredients in a medium sized bowl. Mash and mix around with a potato masher until combined. Keep it slightly chunky. I'm a purist, so I don't add diced tomatoes or onion, but it would make a nice addition.
While the steak is still marinating, prepare the fajita veggies:
1 red bell pepper, sliced
1/2 a red onion, sliced
Heat the grill or a grill pan to medium high and grill the steak for about 5 minutes per side for medium rare. Remove from heat and let rest for 10 minutes.
While the flank steak is resting, heat about 2 tsp oil in a pan over medium heat. I used avocado oil from Vom Fass, but you could use olive oil. Saute the veggies about 5 minutes, until the onion is soft.
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