Last night I used Martha Stewart’s recipe to make fajitas. Incongruous, I know, but that lady tests her stuff and does not let non-delicious things go out the door. Her cookbooks might not change your life, but you know that when you make her stuff the recipe will not fail.
So here’s what I did. Martha recommends flank steak, which is the usual fajita meat, but I had 1 lb. of lovely flatiron steak. You should totally click that link and find out how they discovered this amazing, tender cut of meat using science.
About an hour before I was going to cook the steak, I took it out of the fridge to marinate and to allow it to come to room temperature. I rubbed it with a mix of 1 tsp. chili powder, 1/4 tsp. cumin, 1/4 tsp. of oregano, some salt, some pepper, and a little bit of olive oil. I added a splash of red wine vinegar since I felt a marinade could use a little bit of acidity. I covered it with plastic wrap and let it sit.
Now if you wanted to add lime juice, fresh chopped cilantro, and/or garlic to this marinade, you could not possibly go wrong.
Then I cut up 2 bell peppers (1 red, 1 yellow) into long strips. I also sliced an onion into strips and chopped 2 fat cloves of garlic. I sauteed these in a little bit of olive oil until the onion was browned and the peppers were tender but not floppy. I shook some salt over the skillet and squeezed the juice of a lime over everything. I put the onions and peppers in a dish and covered them with foil.
Then I grilled the steak in a very hot grill pan, about 3 minutes on each side until they were nice and rare. I covered them with foil and let them rest for 5-6 minutes or so. I sliced the steak against the grain.
I topped the fajitas with pico de gallo and my new favorite way to make guacamole – chunks of avocado, a green onion, salt, and a squeeze of lime. The avocado looks a bit manky in the picture because I made everything last night, trust me when I say it tastes fine.
It was excellent with a glass of Bitch, a saucy grenache drunk from the Halloween novelty glasses.