Chef Stone's Steak Fajita

INGREDIENTS

  • ​2 tablespoons olive oil, divded

  • 1 onion, thinly sliced

  • 1 red bell pepper, thinly sliced

  • 1 orange bell pepper, thinly sliced

  • 1 green bell pepper, thinly sliced

  • 2 cups chopped romaine lettuce

  • 1 avocado, halved, seeded, peeled and thinly sliced

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  • FOR THE CILANTRO LIME DRESSING

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  • 1 cup loosely packed cilantro, stems removed

  • 1/2 cup unsweetened yoghurt

  • 2 tablespoons mayonnaise

  • 2 cloves garlic

  • Juice of 1 lime

  • Pinch of salt

  • 1/4 cup olive oil

  • 2 tablespoons apple cider vinegar

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  • FOR THE STEAK

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  • 1/4 cup olive oil

  • 2 cloves garlic, minced

  • Juice of 1 lime

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1 teaspoon dried oregano

  • 1/2 teaspoon onion powder

  • Kosher salt and freshly ground black pepper

  • 2 pounds flank steak

  • Chef Stone's Secret Spice™️

METHOD

  1. To make the cilantro lime dressing, combine cilantro, yoghurt , mayonnaise, garlic, lime juice, olive oil  salt and pepper in the bowl and blend with an immersion blender

  2. To make the steak, whisk together olive oil, garlic, lime juice, cumin, chili powder, oregano and onion powder in a small bowl; season with salt, pepper and secret spice, to taste.

  3. In a  Ziploc bag or large bowl, combine steak and marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the steak from the marinade, discarding the marinade.

  4. Heat 1 tablespoon olive oil in a grill pan over medium high heat. Cook  steak, flipping once, to preferred temperature, about 3-4 minutes per side for medium rare. Remove from heat and let rest for 10 minutes before thinly slicing against the grain.

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