Cooking Lesson #495: Dallas Steak Fajitas

…from the Perspectives’ Kitchen

How you doin’? I first discovered Fajitas at On The Border in Dallas, Texas. At the time it was a typical Tex-Mex dish not often seen in California. My assistant Annie and a blind date and I gave it a try. It became a once a week must (without the blind date) putting fajitas on the top of my list for easy, buffet-style recipes.
 
They’re quick and easy to make with ingredients you almost always have on hand. This a guide only and not a hard and fast recipe—they can be as flexible as the ingredients you have at hand. If you’re missing a pepper, substitute a zucchini or some corn. Kids (of all ages) love them. In fact, everybody does—they are fun and have that kind of deeply satisfying and comforting Tex-Mex vibe that satisfies everyone’s cravings.
 
You’ll open a whole can of chipotle peppers to make this recipe. If you don’t have an immediate use for the leftovers, you can tuck them in the freezer until you do.
 
Prep time: 15 minutes
Marinade time: 30 minutes (or overnight)
Cook time:  20 minutes
Yield:  4 servings
 
Ingredients 
2 teaspoons lime zest (1 lime)
1/4 cup lime juice
1/2 teaspoon kosher salt, plus more to taste
2 teaspoons ground cumin, divided
2 tablespoons adobo sauce (from canned chipotles in adobo)
1 chipotle chile in adobo, seeded and minced
1/3 cup olive oil, divided
4 tablespoons minced garlic, divided
1-1/2 pounds sliced steak (or boneless, skinless chicken breast or thigh meat)
1/2 teaspoon black pepper
1 large yellow onion, halved and sliced 1/4-inch thick
2 bell peppers (any mix of red, orange, or yellow), seeded and sliced 1/4-inch thick
1 green bell pepper, seeded and sliced 1/4-inch thick
1 jalapeño, minced
1/4 cup chopped cilantro leaves
8 grilled flour tortillas
Salsa fresca and queso fresco, for serving
 
Directions

1.  In a small bowl, combine the lime zest and juice, 1/2 teaspoon salt, 1 teaspoon of the ground cumin, adobo sauce, minced chipotle chile, 1/4 cup of the olive oil and half of the garlic. Mix well. In a small bowl, reserve 2 tablespoons of the marinade for later use.
2. In a large bowl, season the steak with salt and pepper, and then pour the marinade over it, coating it well. Cover the bowl with plastic wrap and refrigerate for 30 minutes (or up to 12 hours). Flip the steak strips from time to time to redistribute the marinade.
3. Heat a grill or grill pan to medium-high.
4. Remove the steak strips from the marinade and place them on the grill rack until lightly charred and almost cooked through, about 20 minutes.
5. Flip the steak slices over and cook the second sides until an instant-read thermometer inserted into the thickest part of the meat registers 135⁰ F to 140⁰ F.
6. Put the tortillas on the grill for 2 minutes on each side, until they puff slightly. Remove from the grill and place in clean towel; fold to cover completely. Or you can wrap the tortillas in foil and warm them in low-heat oven.
7. Transfer the steak strips to a cutting board and cover with foil.
8. Meanwhile, heat a large, cast-iron skillet on the grill and add the remaining 2 tablespoons of olive oil. When the oil is hot, add the onions and cook, stirring, until they soften and begin to color, 3 to 4 minutes.
9. Stir in the bell peppers and jalapeños and cook, stirring, until the peppers begin to soften, 3 to 4 minutes.
10. Move the skillet to indirect heat, add the remaining garlic and cumin, season with salt, and cook, stirring often, until the peppers are nicely charred, softened, and beginning to caramelize, 5 to 8 minutes.
11. Pour in the reserved 2 tablespoons of marinade and scrape the bottom of the pan with a wooden spoon to deglaze it.
12. Add half of the cilantro and stir to combine. Taste and adjust the salt if necessary.
13. Remove the skillet from the heat but keep it warm.
14. Serve the steak and veggies buffet style—from the cutting board and skillet—with the warm tortillas, remaining cilantro, salsa fresca, and crumbled queso fresco.
15. Don't forget to ask Alexa to play sizzling fajita sounds! 

ChefSecret:  My secret to this recipe is a marinade made with cumin, adobo sauce, garlic, and loads of lime. The meat spends a half an hour in it—or a whole night, if you’re planning ahead—before it goes on the grill. This is a dish that is best served fresh, off the grill. That said, if there are leftovers, you can toss them on a rice bowl with black beans, guacamole and cheese. They’re also terrific chopped up in a salad—think romaine, queso fresco and a creamy chipotle dressing with chips crumbled over top, of course!

Quip of the Day: “What do tortillas sing at birthday parties? Fajita jolly good fellow!”
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