Friday, August 23, 2013

Flank Steak Fajitas with Tequila Onions & Guacamole

Fajitas are always a favorite meal at our house. I usually make up a bunch of fillings, set them all out and everyone combines their own favorite flavors inside warm tortillas. Flank steak and skirt steak are traditional when making fajitas, they are cheap cuts of meat that can be delicious and tender if treated properly. The flank steak comes from the belly of the cow and is full of marbling, which means its full of flavor but this also means that it is a tough cut of meat. I like to do a few things to maximize the tenderness; marinating it with a tenderizer such as alcohol, cooking it over high heat very quickly and then letting it rest and, lastly, cutting it against the natural grain of the meat. Treating the meat this way ensures that this humble cut of meat will be even better than a more expensive cut.

I like to layer flavors when I make fajitas, the meat is only one component. Vegetables, given a bit of special attention, can put your meal over the top. I like to caramelize onions, cooking them low and slow, then dousing them with some reposado tequila at the end, which is dark and aged giving them a sweet, boozy flavor. The homemade guacamole provides heat and creaminess to every bite, these three things together, with a squeeze of lime create the perfect fajita experience.

This recipe serves 4-6, 2 fajitas each.


1 lb Pasture raised flank steak

2 Tbsp my Latin seasoning mixture*

Corn tortillas, I use La Tortilla Factory.

Limes, cut in half.

Monterrey Jack cheese, grated, optional.

Pasture raised sour cream, optional.


1/2 Cup reposado tequila

1/4 Cup fresh squeezed lime juice

1/4 Cup extra virgin olive oil

2 Cloves organic garlic, minced or grated.

Sea salt & fresh ground pepper, 1/2 tsp each.


2 Large sweet, organic onions, sliced.

2 Tbsp pasture raised butter

Sea salt & fresh ground pepper

1/4 Cup reposado tequila


4 Avocados, pits removed and scooped out of the skin.

3 Organic roma tomatoes, chopped.

1 Organic shallot, minced.

1 Clove organic garlic, minced or grated.

1 Lime

1/2 tsp ground red pepper, or to taste.

Sea salt & fresh ground black pepper, to taste.


Combine the marinade ingredients in a shallow dish and place the steak in the dish turning to coat. Cover with plastic wrap and place in the refrigerator to marinate for at least 3 hours, preferably overnight.

In a bowl smash the avocado with a potato masher. Add in the remaining ingredients except the lime. Stir to combine well. Juice the lime over the mixture and stir to combine, taste for salt and season as needed. Refrigerate with your meat overnight or at least 3 hours. Bring to room temperature with the meat.

When you are ready to cook, remove the steak from the fridge to come to room temp. While waiting for the steak to come to room temp, cook the onions. In a large saute pan, over medium heat, melt the butter and add in the onions with salt and pepper. Cook, stirring occasionally for 25-30 minutes or until they are deeply brown and caramelized. Add in the tequila and cook for 5 minutes to reduce and remove them from the heat. Cover and set aside.

Heat a large cast iron skillet or grill over high heat. Remove the meat from the marinade and wipe off excess marinade. Sprinkle the meat with 1 Tbsp of seasoning on both sides. Add some olive oil to the pan and sear the meat on all sides, 5 minutes a side. Remove and let sit for 10 minutes under a tent of foil. When ready to serve slice the meat against the grain, very thinly with a very sharp knife.

Warm your tortillas by placing them in a large, clean and damp kitchen towel. Microwave for 2 minutes or until they are steaming and hot. Keep them warm by placing them, with the towel in a covered basket or dish.

To assemble and serve: scoop the guacamole and spread onto a warm tortilla, place the onions on top and then the meat. Top with cheese and drizzle with sour cream, if using and squeeze of lime juice. Enjoy!

*Latin Seasoning

1 tsp organic ground cumin
1 tsp organic ground chili powder
1 tsp organic ground corriander
1 tsp sea salt
1 tsp ground black pepper

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