Flank Steak Fajitas Recipe
Adapted from Tuffy Stone's book.
Equipment
Ingredients
For the marinade
- 1 C Soy sauce
- ½ C Fresh lemon juice
- ¼ C Minced Garlic
- ¼ C Minced Shallot
- ¼ C Minced jalapeño pepper
- ¼ C Red wine vinegar
- ½ C Bread-and-butter pickle brine
- ¾ tsp Kosher salt
- 2 ¼ tsp Fresh-ground black pepper
For the fajitas
- 1 Flank steak
- 3 Bell peppers, assorted colors, sliced
- 1 onions, sliced
- Salt and pepper or some BBQ rub
- 1 Tbsp neutral oil
Other fajita related paraphernalia: tortillas, lime wedges, salsa, avocados, etc. as your heart desires
Instructions
- Combine all the ingredients for the marinade in a bowl. Whisk to combine. Cover and refrigerate overnight to let the flavors blend.
- Put the steak in the marinade and allow it to marinate for one hour. Stabbing it repeatedly with a fork all over the surface will get the marinade in more deeply and more quickly.
- Preheat your grill, set up for direct-heat cooking.
- Remove the meat from the marinade and insert RFX MEAT into the side so that the probe tip is as close to the center of the meat as it can get. Set the high-temp alarm for RFX MEAT in the app to be 120–125°F (49–52°C).
- Put the meat on the grill and cook it, turning every 45–60 seconds (a timer will help with that), until the internal temperature reaches your target. Verify the temperature with your Thermapen ONE, then remove the meat from the grill.
- While the meat rests and completes its carryover cooking, toss the veggies with the remaining oil salt, pepper, and any BBQ seasoning you may want to use. Put the veggies on the grill and cook them until softened with tasty char-spots on them. If your grill grates are too wide for strips of veggies, put a cookie-cooling rack on the grill and cook the veggies on that.
- Remove the vegetables from the grill and put them in a bowl. Slice the steak across the grain into thin strips and toss it with the vegetables. Squeeze some lime juice over it and serve with all your accoutrements. If you want to heat a skillet to (carefully) sizzle and serve it all in, go for it!