Wow, there are only 6 days of Summer left. By the time the next Fire Day Friday post rolls around Summer will be history. As gorgeous as East Tennessee and the Great Smoky Mountains are when Fall arrives, I still hate to hear that Summer is trying to make its walk of shame out of the door.
So to grab that last gasp of Summer, I grilled one of my favorite dishes, steak fajitas.
Steak Fajita Marinade
Source: Nibble Me This
1/4 cup Oil
1/4 cup Lime Juice
1/4 cup Tequila
1-2 clove Garlic minced
1 1/2 teaspoon Season salt
1 1/2 teaspoon Oregano (I like using the dried oregano from our garden for more rustic texture)
1 1/2 teaspoon Cumin (McCormick’s new roasted cumin is awesome)
1/2 teaspoon Chili powder
1/2 teaspoon Paprika
1/2 teaspoon Red pepper flakes
1.5 lb flat iron steak, flank steak, or skirt steak
1 ea red bell pepper sliced
1 ea green bell pepper sliced
1 ea red onion sliced
flour tortillas, shredded cheese, diced tomato, and other toppings
Whisk together all marinade ingredients. Reserve 2-3 Tbsp of the marinade. Use the rest to marinade the steak and veggies for 1-2 hours.
Grill the steak over direct heat at 500f for 4-6 minutes per side. For fajitas, I am looking for an internal temp of 125f. This gives you a crispy seared outside with a medium rare inside after a 10 minute rest.
Add the veggies to a griddle for during the last two minutes.
As mentioned, let the steak rest for 10 minutes before slicing. It is better to rest your steaks off of a plate because that lets the pores of the meat close and minimize loss of juices. I normally do that on a resting rack but I tried a new trick this time. I rested the steak on top of the grill veggies. That keeps them warm, bastes them with flavor, and raises the steak all at the same time. Win-win-win.
Wrap 6 flour tortillas in foil and grill for 1 minute a side.
Slice the steak and serve with the veggies, cheese and toppings.
Do you have a favorite “Summer” dish that you are dying to have before Fall arrives next week?