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Ingrid Hoffman’s Drunken Steak Fajitas with Green Pepper Sauce

Ingrid Hoffman's Steak Fajitas

Ingrid Hoffman's Steak Fajitas | Eat Something SexyThis recipe, by smoldering culinary sensation Ingrid Hoffman, features one of our favorite featured products, Cholulu Green Pepper Sauce. Although it’s a great dish for doubling or tripling to feed a crowd, we recommend making a single batch for two. Enjoy the sweet sting of chiles for dinner and see where the evening goes. Then pack up the rest in your lover’s lunch to bring back memories of your delicious evening together.

 

Ingrid Hoffman's Steak Fajitas
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Ingrid Hoffman's Drunken Steak Fajitas
Course: dinner, Lunch
Cuisine: Mexican
Diet and Health: healthy-ish
Ingredient: beef
Servings: 4
Created by: Ingrid Hoffman
Ingredients
  • 2 lbs of skirt or flank steak
  • 4 garlic cloves finely minced
  • 3 tbsp tequila preferably gold
  • 2 tbsp lime juice from about 1 lime
  • 2 tbsp orange juice plus 1 teaspoon grated orange zest
  • 2 tbsp Cholula green pepper sauce plus extra for serving
  • 2 tbsp red wine vinegar
  • 1 tsp light or dark brown sugar
  • 1/2 tsp freshly ground pepper
  • 1/4 cup plus 2 tablespoons olive oil
  • 1/4 cup chopped fresh cilantro leaves
  • 16 scallions white and light green part only
  • 2 red bell peppers seeded, veined and thinly sliced
  • 1 teaspoon dried oregano
  • Salt
  • 8 flour tortillas
  • 2 medium Haas avocados halved, pitted, peeled and thinly sliced Lime wedges, for serving
Instructions
  1. Place the meat in a shallow baking dish and rub it with the garlic.
  2. Mix the tequila, lime and orange juices, the orange zest, Cholula green pepper sauce, vinegar, brown sugar, and pepper in a small bowl. Whisk in 1/4 cup of oil and pour the marinade over the meat.
  3. Press 1 1/2 tablespoons of cilantro onto each side of the meat in an even layer.
  4. Cover the baking dish with plastic wrap and refrigerate for a few hours or overnight, turning the meat occasionally.
  5. Place the scallions and red peppers in a bowl and toss them with 2 tablespoons of olive oil, the oregano and some salt.
  6. You can either use the broiler to cook the meat or a grill pan.
If using the broiler:
  1. Preheat you broiler and place the oven rack about 6 inches from the heating element.
  2. Remove the meat from the marinade and season it with some salt.
  3. Place the steak, scallions and peppers on an aluminum foil-lined baking sheet or broiler pan. Broil until browned on both sides, about 5 to 7 minutes per side for medium-rare (slightly longer for flank steak), turning the scallions and peppers when you flip the steak.
  4. Transfer the steak to a cutting board, cover loosely with aluminum foil and let it rest for 5 minutes.
If using a grill pan:
  1. Remove the meat from the marinade and pat dry with paper towels. Season it with salt.
  2. In a grill pan over medium-high heat, place the meat and the vegetables and cook 3-4 minutes per side, depending on the desired doneness.
  3. Transfer the steak to a cutting board, cover loosely with aluminum foil and let it rest for 5 minutes.
  4. Meanwhile, heat a medium skillet over medium-high heat.
  5. Add a tortilla and warm for 10 to 15 seconds.
  6. Flip the tortilla over and continue to warm until the tortilla is pliable and heated through, about another for 10 to 20 seconds.
  7. Place on a plate, cover with a kitchen towel, and set aside; repeat with the remaining tortillas. (or warm the tortillas in the microwave: stack them on a plate and cover with a damp cloth; microwave for 30 seconds and keep them covered until you’re ready to serve).
  8. Cut the steak into thin slices against the grain and serve with the warm tortillas, the scallions, peppers and some avocado slices.
  9. Pass the remaining cilantro, lime wedges and Cholula hot sauce to season to taste.

 

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