Thursday, October 14, 2010

asian steak fajitas

i know it seems a little silly to be posting another fajitas recipe, but this one was different. this was a fusion between asian and meixcan flavors. let me explain.

denise (meagan's mom) had us over for dinner on monday night. she made grilled asian flank steak and her signature hashbrown casserole (seriously you guys must make this asap.) she sent us home with leftover steak to eat up this week. meagan and i were craving something mexican so we decided to make fajitas. i sauteed up some sweet bell peppers and onion, re-heated the beef and topped it off with our favorite extras - sour cream, monterrey jack cheese and pre-made guacamole salsa from wholly guacamole.

i was a little skeptical at first to be mixing the two cultural flavors, but it actually turned out pretty delicious. the sweetness from the asian marinade paired nicely with the creaminess of the guacamole salsa and sauteed onions and peppers. below is the recipe for the steak marinade. it's best to let it sit over night to get the maximum flavors.

1/3 cup canola oil
2 cloves garlic, minced
2 tablespoons red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/4 cup diced scallions
2 pounds flank steak

combine the marinade ingredients together in a plastic resealable bag with steak. coat well with the marinade and chill/marinate for at least 2 hours and up to overnight. preheat the grill (indoor or outdoor) with high heat. take the steak out of the marinade bag and sprinkle generously on all sides with coarse s&p. grill about 5-10 minutes on each side, depending how rare/cooked you like it. meanwhile, make another batch of marinade. cook on stove over low heat while meat is cooking. 

remove steak from grill, cover with aluminum foil and let rest for at least 20 minutes. make very thin slices, against the grain, and at a slight diagonal so that the slices are wide. serve with reserved marinade.

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