Grilled steak fajita

On Saturday, I had a small group over for dinner and I made steak and chicken fajitas. I’m always amazed how I get so many compliments on my steak, when the dry rub is so simple. 

Saturday, I did a slightly different variation than my normal dry rub, but I received rave reviews on the fajitas. Here’s how I prepared them. The steaks I used were sold as ‘charcoal grilling steaks’ (Bistec Para Asar), and are found in many stores that have a Mexican-American customer base. Round steak will work too.

Two one pound steaks

Cajun seasoning

Adobo seasoning

Fresh ground white pepper

Soy sauce

2 red bell peppers, cut into strips

3 large jalapeño peppers, cut into strips

2 large onions, cut into strips

Maggi seasoning

2 limes, cut into wedges

Shredded cheese

Warmed flour and corn tortillas

Valentina Hot Sauce

Preparation

About two hours before dinner time, season the steaks with generous dusting of cajun seasoning, adobo seasoning, and fresh ground white pepper. Rub it in, and set the steaks in a single layer on a plate, and set the plate in the fridge. Let them rest for a couple of hours.

When it is time to start cooking, light a charcoal grill. I bordered my charcoal with inch thick applewood logs for extra flavor. Light the charcoal with a propane torch, and let the coals come to full heat. While the coals are warming up, remove the steaks from the refrigerator, and let them come to room temperature.

Grill the steaks until they are medium rare, and remove them from the coals.  As you turn the steaks over, splash on some soy sauce. Let them rest for five minutes before slicing. 

While that is resting, heat a large skillet on the stove, so it is real hot. add enough olive oil to the skillet to coat the bottom, and add the pepper and onion strips. Stir those until the onions just begin to soften. Splash the peppers and onions with some soy sauce, and a few shakes of Maggi seasoning. Slice the steaks thin, across the grain. 

Now you have a choice. You can either set the steak out like that (which I did on Saturday) or add the slices to the hot skillet of peppers and onions, (which I did, with leftover steak, on Sunday). Either way, set the steak and vegetables on the dinner table. 

Serving

You want to serve the steak and vegetables on your tortilla. Add some cheese, a generous amount of hot sauce, and squeeze a wedge of lime over it. Fold over, enjoy, and repeat until you fear a button will pop. Ice cold beer is perfect with fajitas.