Tuesday, June 9, 2015

Father Leo's Funky Fusion Fajitas

The best fajitas I have ever had. Fast and easy. Jud says we should have them once a week.
Printable version

Ingredients for the marinade
2 garlic cloves, minced
1/4 cup white wine
1/4 cup soy sauce
2 tablespoons ketchup
1 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/4 cup olive oil
1 cup brown sugar
2 teaspoons kosher salt
1 teaspoon cracked black pepper
1 teaspoon garlic powder
1 teaspoon ground ginger
Holy Guacamole
2 avocados, halved and pits removed
Juice from 1 lime
1 garlic clove, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons minced parsley
2 teaspoons minced cilantro
4 teaspoons finely minced red onion
4 teaspoons olive oil
2 tablespoons olive oil
1 garlic clove, minced
1/2 red onion, sliced thinly
2 colored pepper, sliced into 1/4 inch thick pieces
2-4 tablespoons of the reserved marinade
Salt and pepper to taste
Screaming Sour Cream
1/2 cup sour cream
2 teaspoons hot sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1. Use a meat mallet and pound with side that makes holes to tenderize. This is very important. Place in a resealable plastic bag and set aside. In  a blender place all the ingredients for the marinade. Reserve 1/4- 1/2 cup of marinade. Pour the rest in the bag with the flank steak and refrigerate for 2-4 hours. Remove from refrigerator and allow to rest for 30 minutes.
2. To cook the steak, heat grill to high. Place steak on grill and cook for 6-7 minutes on each side. After both sides have cooked allow the steak for rest for 7-10 minutes. Cut the meat against the grain of the meat.
3. To prepare the guacamole, remove the flesh from the avocados and immediately pour the lime juice on top to prevent the flesh from turning brown. Combine the rest of the guacamole ingredients and mash together with a fork. Set aside in the refrigerator.
4. To prepare the vegetables, heat olive oil in a pan over medium heat. Add the vegetables and saute for 3-4 minutes. Add garlic and cook for an additional 1 minute. Add 2 tablespoons of the marinade to the mixture. Cook for another minute. Season with salt and pepper. Take off heat and set aside.
5. To make the sour cream, mix together the sour cream, hot sauce, salt, pepper, and garlic powder. Refrigerate until ready to serve.
6. To assemble fajitas: Spread 1 heaping tablespoon of guacamole over the tortilla. Add 4-5 thin slices of meat. Add a few pieces of stir-fried vegetables. Top with sour cream.

No comments: