Quantcast

Steak Fajitas

The greatest steak fajitas are the kind you can hear sizzling.

Matty Matheson

Matty Matheson

Photo by Heami Lee

Servings: 4
Prep: 15 minutes
Total: 40 minutes


Ingredients

for the pico de gallo:
1 cup finely chopped cilantro
2 jalapeño, diced with seeds
2 tomatoes, diced
1 medium white onion, diced
juice and zest of two limes
kosher salt and freshly ground black pepper, to taste

for the guacamole:
2 avocados, peeled, pitted (1 pit reserved)
1 garlic clove, minced
1 jalapeño, diced, seeds removed
1/2 cup chopped cilantro leaves and stems
zest and juice of 2 limes
kosher salt and freshly ground black pepper, to taste

for the fajitas:
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 Cubanelle pepper, sliced
1 red onion, sliced
kosher salt and freshly ground black pepper, to taste
1 (2-inch) thick tomahawk steak
1 tablespoon canola oil
10 (6-inch) flour tortillas

Directions

1. Make the pico de gallo: Combine all ingredients in a bowl and season with salt and pepper. Refrigerate until ready to use.

2. Make the guacamole: Mash avocados in a large bowl using a fork. Mix in garlic, jalapeño, cilantro, lime juice and zest, salt and pepper. Place avocado pit in guacamole to keep guacamole from turning brown. Refrigerate until ready to use.

3. Make the fajitas: Heat oil in a large frying pan over high. Add the peppers and onion and cook until bright and fragrant, about 3 minutes. Season with salt and pepper. Remove from heat and set aside.

4. Heat a grill over high. Season steak all over with salt and pepper. Cook to medium-rare, about 7 minutes per side. Transfer to a cutting board and let rest for 10 minutes, then remove bone and slice.

5. Heat a cast iron sizzle platter on grill until scorching hot, about 15 minutes. Place peppers on platter and top with sliced steak and bone. Drizzle oil over meat and vegetables then drizzle water onto platter to make it sizzle. Remove from grill and serve immediately.