The Flavor of the Month for June is “twofers”. This basically means I’ll be sharing one recipe and then another down the road using some of the components of the first. I don’t know about you, but our June is going to be crazy so I thought I would share some recipes that would save us all some time. 😉 I’m starting with a delicious and easy fajita recipe.
The first order of business is marinating the flank steak. In a medium bowl or blender pitcher, add the chipotle peppers (and sauce), tomato paste, and lime juice. I cut open the chipotle peppers and remove the seeds so they won’t be as spicy. You don’t have to do this if you like some heat.
Blend with an immersion blender in the bowl or in a blender until smooth.
Now mix in the beef broth. You don’t want it being splashed everywhere with the immersion blender so you want to to do it at the end. Now put your flank steak in a Ziplock bag and pour in the marinade. Marinate it at least an hour and up to four.
Heat a large cast-iron skillet over medium-high. Sear the flank steak for about 5 minutes on each side or until it’s to your desired doneness. I will say flank steak is best served medium or med-rare, so don’t overcook it!
Take the flank steak out of the pan to rest. Now add the onions and peppers to the same pan and cook over medium heat. Full disclosure, I’m not a bell pepper fan but used them for the photos this time. If you’re like me, you can add another large onion in place of the bell peppers.
Cook the veggies about 10 minutes or until they are soft.
Now you’ll slice the flank steak into strips about a quarter inch thick. Add the strips to the pan with the veggies and some of the marinade. The amount of marinade you add really depends on how saucy you like your fajitas.
Serve on corn tortillas with your favorite salsa and sour cream.
I will be sharing a recipe for breakfast tostadas to use with some of the leftover meat and tortillas. If you plan on making these, set aside about half of your meat mixture. Otherwise you’ll just have more servings of fajitas. Both are great options!
- 2 pounds flank steak
- 1 can chipotle peppers in adobo sauce
- 1 tablespoon tomato paste
- juice from 1 lime
- 1 cup beef stock
- 1 large white onion cut into half moon slices
- 1 yellow bell pepper cut into strips
- 1 red bell pepper cut into strips
- corn tortillas
- salsa, sour cream for serving
- Blend chipotle peppers (and sauce), tomato paste, and lime juice until smooth. Mix in beef broth.
- Put flank steak in a Ziplock bag or sealable container and pour in marinade. Marinate 1-4 hours.
- Heat a large cast-iron skillet over medium-high. Sear steak about 5 minutes on each side or until it’s to your desired doneness.
- Remove from pan to rest.
- Add onions and peppers to the same pan and cook over medium heat. Cook about 10 minutes or until soft.
- Slice flank steak into strips about a quarter inch thick. Add strips to the pan with the veggies and some of the marinade. The amount of marinade you add really depends on how saucy you like your fajitas.
- Serve on tortillas with salsa and sour cream if you’d like.