Flank Steak Fajitas

Ever since we got this…

… we had no reason to use our oven. This was ManFriend’s present to himself, and even though I thought it was a bit excessive at the time, I’m so glad we have it. Our meals are made faster, taste better, and are a lot healthier.

The other night we made delicious flank steak fajitas. Flank steak is usually cheaper at the supermarket, but the flavor isn’t lacking. If seasoned and prepared properly, it can be an affordable substitute to other kinds of steak and even chicken.

We decided on fajitas for the flank steak because I have a particular fondness for them. When I was in college, we lived within walking distance to a steakhouse that served 2-for-1 fajitas every Wednesday. As a poor college student, this was perfect. We could walk over to the restaurant, the roomie and I could share, and they often gave us enough for leftovers. The restaurant isn’t there anymore, but every time I drive by it brings me back to those good ol’ days. We may have been broke, but we definitely ate well (at least on Wednesdays).

The great thing about fajitas is that you can make them however you want. Which is what we did. I like mine simple and ManFriend likes his doubly loaded.

My simple version: tortilla, flank steak, grilled onions, sour cream, cheese and cilantro.

ManFriend’s monstrous version: crispy taco shells, melted cheese, tortillas, flank steak, grilled onions, avocado and corn salsa, sour cream, more cheese and cilantro. (Update: add refried beans to this list)

You, of course, can add anything you want to your fajitas. To each his/her own.

Flank Steak Fajitas

Recipe by me ManFriend!

INGREDIENTS

1/2 pound flank steak

2-3 tsp. McCormick Grill Mates Steak Rub

1 pkg. small tortillas

1 pkg. small corn tacos (if you’re going for ManFriend’s version)

1 large onion

2 tbsp. Lea & Perrins

dollops of sour cream

handfuls of cheese

3 tbsp. chopped cilantro

heaps of Avocado & Corn Salsa (recipe below)

DIRECTIONS

The night before, rub Grill Mates seasoning on thawed flank steaks. Keep cool in refrigerator over night.

The next day, preheat grill to 500 degrees F. While grill is heating, slice onions and throw into hot skillet on stove. Add Lea & Perrins. Stir on high heat until onions start to sweat. Lower heat, cover and simmer.

Once grill is hot, place flank steaks on grill. Grill for 3 minutes, turn over and grill other side for 3 minutes. To check doneness, touch the steak and if it’s firm yet soft, then it is done. Doesn’t take much! Take off the grill and let sit for 10 minutes.

By now, the onions should be carmelized. Take off stove.

Slice flank steak in thin slivers. Sprinkle chopped cilantro on warm flank steak to bring out the flavor.

Prepare fajitas as you wish. Like I mentioned above, I like mine simple while ManFriend gets a little crazy. It’s all up to you.

Avocado & Corn Salsa

INGREDIENTS

3  ears of sweet corn (husks intact)

1 large tomato

2 large Cali avocados

1 tbsp. cilantro

1/2 lime

DIRECTIONS

Place corn with husks still on in a water bath. Let soak for 1 hour. While cooking the flank steak, add corn(with husks on) to grill, turning occasionally. Once one side of corn is charred, remove from grill. Let cool.

Chop tomato, avocado and cilantro. Once corn is cool to the touch, remove husks. Flat side down, start to cut corn kernels off.

Mix all ingredients together, spritz with lime.

This is so good it can be eaten on fajitas or as a stand-alone salad!