Beef Fajitas & Burrito Breakfast

For the Thursday night meal for our friends, we opted for beef fajitas using flank steak and a marinade recipe for Grilled Flank Steak Marinade from Chef Lea Ann on her Cooking On The Ranch blog.  For my amount of meat I doubled her amounts to get the recipe below and I changed the instructions a little. For the original recipe and pics you can click the above link to visit Lea Ann’s site. 

Grilled Flank Steak Marinade - Lightly adapted from Cooking On The Ranch

Ingredients:

3 pounds flank steak

1 cup olive oil

½ cup white vinegar

2 teaspoon salt

1/4 teaspoon Tabasco Sauce

4 teaspoons Mexican oregano

4 teaspoons New Mexico mild red chile powder

2 teaspoon garlic minced

Instructions:

1. In a small bowl mix together the marinade ingredients.

2. Jaccard the steak which will tenderize it and make it thinner (mine was about a half inch thick).

3. Place it into a large zip lock bag. Add the marinade ingredients and seal, pushing out as much air as you can.

4. With your hands, squish the bag around several times to make sure the beef is fully coated with the marinade.

5. Place in refrigerator and marinate over night for five hours - remove about an hour prior to cooking.

6. Preheat grill to 600 hundred degrees and keep burners on high.

7. Remove flank steak from marinade. Grill 2-3 minutes per side for medium rare or more (over lower heat) if steak is thicker or to get it more done. Let rest 5 minutes tented with foil.

We didn't eat our fajitas until the next day so I cooked our meat rare and while it was cold, I sliced it thinly across the grain then tossed it in the pan with the peppers and onions to re-warm and it was about perfect.  

We had the standard toppings of sauteed peppers and onions, red and green salsas, shredded lettuce, chopped tomatoes, sour cream, and hot sauce.  We had no avocados for guacamole.

The Verdict:

We all thought the meat was very good and will use this marinade for future fajitas.  I think I preferred the green salsa as the red was a little over powering.  Along with Charro beans, it made for a great meal.

And for breakfast the next morning, I scrambled some leftover meat and veggies with a couple of eggs and rolled it up in a very full flour tortilla, then topped with queso sauce and salsa verde for a delicious start to a day of working outside.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

3/14/21 meal date