We had a mini-date night tonight where we tried out a delicious new ready-to-drink organic sangria so I decided to prepare a few Mexican-style dishes to go with it. It also gave me an excuse to use my favorite tablecloth, a bright orange and yellow checked cloth, our striped dishes, and a gorgeous serving dish hand-made by a Mexican artist.
As an appetizer, I made fresh Pico de gallo ( get the recipe: Quick, Easy and Mild Fresh Pico de Gallo) and served it with chips, sour cream, and shredded cheese.
For the hubby I made grilled flank steak fajitas with caramelized onions and peppers (the onions look black on the plate, but I assure you they weren’t) and Mexican Rice (a freezer cooking recipe that yields enough to put away several as meals for the hubby later).
- Juice and zest of one lime (about ¼ cup)
- 1 Tbl vegetable oil
- 2 oz tequila
- 2 tsp garlic, chopped finely
- ¼ cup cilantro leaves - chopped
- 2 Tbl Worcestershire sauce
- 1 tsp dried oregano*
- 1 tsp ground cumin*
- 1 tsp ground coriander*
- 2 pounds flank steak, trimmed
- Grilled Veggies
- 1 Tbl Vegetable Oil
- 1 tsp garlic, minced
- 1 red bell pepper, seeded and thinly sliced
- 1 orange bell pepper, seeded and thinly sliced
- ½ large white onion, sliced thinly
- 6 large flour tortillas
- Early in the day - mix the marinade ingredients in a gallon reclosable bag (place an open bag inside a container to hold the bag upright and open OR make the marinade in a dish). Add the flank steak (unfolded), make sure the marinade coats the steak completely and seal tightly.
- Refrigerate at least 4 hours and up to 24.
- Caramelized Veggies
- While the grill is heating up, place vegetable oil in large saute pan over medium-high heat.
- Add all of the veggie ingredients and cook, stirring often, until the onions and peppers caramelize (about 10 minutes). Lower the heat if the veggies start to burn.
- Grill the steak 4-5 minutes per side (I used an electric indoor grill which cooks both sides at the same time)
- Let the steak rest 7-10 minutes before cutting. Cut in thin slices against the grain. Serve on warmed flour tortillas with caramelized veggies.
- *OR 3 tsp taco seasoning in place of the 3 above.
Grilled Flank Steak, Peppers & Onion Fajitas
The lime, tequila, and cilantro in this recipe are fantastic. It flavors the meat and gives it just the right touch of South of the Border flavor. You can use any color pepper you like – use green if you prefer. You can also double the onions and add cheese and sour cream if you like. Heating the flour tortillas wrapped in foil in the oven is a quick way to heat all six at once.
This is a very mild recipe. The onions and peppers are even on the sweet side. But for those who like their Mexican food spicy, check out this Steak Tacos with Spicy Pico De Gallo Recipe. Since my hubby has an ulcer, it’s more about the fresh flavors than hotness at our house.
Do you have a favorite steak fajita recipe?