WRITTEN ON April 27th, 2009 BY Meredith AND STORED IN Beef, Mexican

I spent the entire weekend in complete denial. It was in the high 80’s here in NYC, so I soaked up the sun like a lizard all weekend and wrapped it up with one of my favorite summertime meals: grilled steak fajitas. I normally prefer skirt steak, but by the time I dragged myself out of Central Park and to the grocery store last night, all the skirt was gone. Wait, what? I wasn’t the only person with the idea to grill on this perfect phony summer day? Huh. I substituted with flank, which was just fine and dandy. I still prefer the marbling of a skirt steak, and the buttery texture, but really, when you’re mixing it with other fresh ingredients like silky guacamole and bright pico de gallo, flank works equally well. Either way, the below preparation would work for both flank and skirt. Make sure you slice it as thinly as possible, against the grain. I used low fat Greek style plain yogurt instead of sour cream, and grated the zest of a lime into it for some punch. The grilled tortillas taste as good as they look (we eat with our eyes first, right? Might as well make it look pretty, if you can). You can do all of this on a grill pan if you don’t have an outdoor grill. I accidentally checked the weather while making dinner. By Wednesday we’re back to low 60’s with rain. But, no matter. I will always remember my stolen “summer” evening with my dear friend Fajita.

Fajitas my way

Fajitas my way

Grilled Steak Fajitas (serves 4)
1 lb skirt or flank steak
3 tbsp olive oil
1 handful cilantro, roughly chopped
¼ yellow onion, chopped
juice of ½ a lime
½ tsp cumin

Combine all ingredients and marinate for 1 hour. Preheat grill on high. Remove steak from marinade, brush away onion and cilantro. Salt and pepper liberally. Place steak on grill, lower heat to medium. Grill 5-6 minutes per side, remove from heat, allow to rest for 15 minutes before slicing. Once steak has rested, slice thinly against the grain.

Other ingredients:
12 small flour tortillas
2 bunches green onions, trimmed and washed
1 red bell pepper, thinly sliced
While steak is resting, toss scallions and pepper slices with 1 tsp olive oil, salt and pepper. Place directly on grill, cook until a bit charred and soft. Remove from heat. Grill tortillas about 30 seconds per side over low heat. Remove to plate, cover in foil.

You can serve the fajitas with the fresh pico de gallo and guacamole recipes from the earlier nacho post on this site, and sour cream or plain yogurt. To assemble, simply layer the steak, peppers, scallions, and condiments into a grilled tortilla and enjoy!

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