Tuesday, July 7, 2009

A taste memory...

They say that smell is the sense most closely linked to memory...I would say that taste is a close second. Every time I make traditional Texas fajitas, I'm transported to San Antonio, Texas. I was 9 years old and one of my dad's co-workers invited our family over for a barbecue. They made fajitas with marinated flank steak (or skirt steak), grilled on the barbecue. They were like heaven on my tongue. I may have been born in Texas (Lubbock, where my dad was in pilot training for the Air Force.) But I became a true Texan with that first bite of fajita.

Of course a true Texas Fajita must be served with the best salsa and guacamole. Those recipes will be posted tomorrow. Below is the recipe I've come up with over the years for a delicious steak marinade.


(Mindi Original)

2 chipotle peppers in adobo sauce
Zest from two limes (about 2 teaspoons full)
Juice from two limes
1/2 C. cilantro
1/4 C. green onion
1/2 red onion, chopped
3 cloves garlic, diced
2 teaspoon cumin
1 teaspoon kosher salt
1/2 cup extra virgin olive oil
1 1/2 - 2 lb. flank or skirt steak

1. Combine all ingredients in a blender, or use a hand/stick blender to incorporate into a thick, yet runny marinate.
2. Place the flank or skirt steak into a zip lock bag, along with the marinade.
3. Allow to marinade for overnight in the refrigerator.
4. Remove from the refrigerator and allow to sit on the counter 1 hour before you plan to barbecue.
5. Remove the meat from the bag, wiping excess marinate off.
6. Heat the grill and spray with oil or non-stick cooking spray.
7. Cook to desired temperature or doneness. (We like it medium-well, that is usually about 6-8 minutes per side.)
8. Remove from the grill and allow meat to sit for 10 minutes prior to cutting.
9. slice against the grain, into long stripes for the fajitas.

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