Steak Fajitas & Eggs

INGREDIENTS

STEAK FAJITAS (Serves 2):

• 1 lb flank steak (or skirt steak)

• ½ cup canola oil

• ½ orange, thinly sliced

• ½ small white onion, thinly sliced

• 1 jalapeño, seeded and diced

• 3 TBS fresh lime juice

• 2 TBS white vinegar

• ½ TBS cumin

• ½ TBS chili powder

• 1 TBS garlic powder

• 1 TBS onion powder

• ½ TBS black pepper

• 1 TBS salt

STEAK DONENESS TEMPERATURE:

• Rare - 125°-130°F

• Medium Rare - 135°F

• Medium - 145°F

• Medium Well - 150°F

• Well Done - why?

ROASTED SALSA:

• 4 plum tomatos

• 1 small red onion, sliced thick into whole rounds

• 3 jalapeños

• 3 garlic cloves, skin still intact

• Handful of cilantro

• Adobe seasoning to taste

• Salt and pepper to taste

ADDITIONAL NEEDS:

• Eggs, fried or prepared to your preference

GO FOR IT

STEAK FAJITAS:

1. If necessary, slice flank steak so it is no thicker than ½ inch

2. In a bowl, whisk together canola oil, lime juice, vinegar, cumin, chili powder, garlic powder, onion powder, pepper, and salt

3. Put flank steak in a large freezer bag, then pour in oil mixture and massage into meat with your hands until it is well incorporated

4. Add diced jalapeño with thinly sliced orange and white onion to bag (I used a mandolin to get them extra thin) and mix well

5. Seal bag and marinate in refrigerator overnight

6. When steak has finished marinating, remove from bag, pat dry, and discard your marinate

7. In a large cast iron skillet, heat 2 or 3 TBS of oil on high heat and cook while searing on both sides for about 3 minutes per side (this can also be done on a grill)

8. Let meat rest 5 to 10 minutes before slicing against the grain about ½ inch thick

ROASTED SALSA:

1. On a hot cast iron or grill, char tomatoes, red onion, jalapeños, and garlic until soft and charred, rotating as necessary (garlic will feel soft to the touch when ready, onions should finish next and be softened and charred, and jalapeños and tomatoes will take longest - see above picture)

2. In a blender, blend your grilled vegetable (remove garlic from skin first), add in one hand bunch of cilantro, and then start by adding ½ TBS of adobe seasoning, 2 tsp of salt, and 1 tsp of black pepper

3. Taste salsa and add more seasoning, salt, and pepper per your desired taste

FINISHING STEPS:

1. In a large skillet, fry your eggs in butter or cook to your liking

2. Serve eggs on a plate along with steak fajitas and top with your roasted salsa

NOTES:

Steak fajitas were the perfect choice here because you have to marinate them before cooking. This leaves you with a great opportunity to prepare these, then have them sit in your refrigerator overnight so that they are ready to make when you wake up and are hungry for breakfast.

You can of course use your favorite salsa of choice but fresh salsa is very easy to prepare on your own and really is the stuff Tex-Mex dreams are made of. It’s also easy to make unique to you. Feel free to add less or more cilantro, white onions instead of red, lime juice if desired, different peppers, etc. However, if you do use jalapeños, you really don’t need to remove the seeds before blending. The roasting will significantly diminish their heat but that’s totally up to you.

If you have a digital food thermometer, I’ve also added the doneness scale for your reference. 3 minutes per side should do it for medium rare but if you’re looking for something different then just take some readings as you cook. Your goal is to remove the steak at about 5°F less than what you want because it will continue to cook after removed from heat.