Here is another week I haven’t made anything new to share with you all. However my daughter was having a couple of friends over so there dog could play with our new rescue. I can’t remember if I mentioned we lost out last rescue after 9 years to bladder cancer in March; we were all super sad and writing this my eyes are tearing up – you get the picture. Anyway my daughter and husband were both all in to get another dog where I just wasn’t ready to make that commitment. Then along came Billy and at first I was hesitant but am now very glad we did get him; he is very sweet boy.

Back to food my daughter tends to make something I generally wouldn’t. I love the idea of Fajita but I would never order them out, I love the flavor of onions bring to the food party and I don’t mind peppers but when I add them to anything I cut them super small, so the large ones that come with what they serve at restaurants just don’t appeal to me at all.

When she started in the kitchen I said to her if you are making something cool and worth blogging about please take pictures as I headed out to work on one of my projects so I can finish it up. I am refinishing a bench that I took apart a couple of year ago. It’s a process…

She prepped everything and marinated the steaks; yes we made two of them. She brought everything outside where I was sitting with he friends while the dogs chased each other around the yard. I was curious if she was going to grill; I know she has started the gas grill but I have never seen her grill anything. She made a comment that I couldn’t have two guest cooks in a row so she figured I would work the grill so I could be apart of this weeks cooking for my blog; Isn’t she sweet LOL!

Skirt steak fajitas with grilled veggies and dried chili salsa

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Ingredients

  

Steak and Marinade

• 4 cloves garlic
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 2 tablespoons smoked paprika
• 2 tablespoons fresh cilantro stems use the tops in the slaw
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon onion powder
• 2 pound skirt steak

Vegetable Slaw

• 1 small head of cabbage cut in half leaving core intact for now
• 1 large white onion peeled halved leaving the root (hairy) end for now
• 1 bunch scallions trimmed
• 6 tablespoon olive oil
• Kosher salt and black pepper
• 1/4 small red onion finely chopped
• 3 tablespoon fresh lime juice
• 1 tablespoon fresh cilantro chopped
• 1 package warm flour tortillas

Dried Chili Salsa

• 1 dried chili pasilla
• 1 dried chili ancho
• 1 dried chili guajillo
• 1 medium white onion peeled and chopped
• 4 cloves garlic peeled and chopped
• 1 tablespoon kosher salt
• 1/3 cup distilled white vinegar

Instructions

 

Steak Marinade

• In a blender add the first 8 ingredients and blend until smooth. transfer to either a sealed container or a ziploc bag. Add the steak and marinade for 4 to 24 hours.

Dried Chile Salsa

• Toast chiles in a dry medium skillet over high heat, turning often until fragrant. about 3 minutes. Let them cool slightly, remove stems and seeds. Place chiles, onion, garlic, salt and 1 1/2 cups water in a medium saucepan. Bring to a boil. reduce heat and simmer until very soft. about 15-20 minutes.
• Puree chile mixture in a blender until smooth. Strain until a medium bowl and mix in vinegar.

Veggies

• In a large bowl add the chopped red onion, lime juice, cilantro and 2 tablespoon of olive oil. season with salt and pepper and set aside.
• Start grill and when ready at medium-high heat. drizzle cabbage, onion and green onions with olive oil. Season with salt and pepper. Grill turning occasionally, until the veggies are charged and softened. roughly 4 minutes for scallions, 10-12 for cabbage and onion. Let the veggies cool slightly so you can chop them
• once grilled veggies are cooled, core the cabbage and cut into bite-size pieces along with the scallions and onion. Toss the chopped veggies in the bowl with the red onions season with salt and pepper.

Steak

• remove the steak from the marinade, scrape off excess. season both side with salt and pepper. Grill steak until medium rare, about 3 minutes per side. Transfer to a cutting board and let rest for 5-10 minutes before slicing. make sure to slice against the grain of the steak into long thin pieces.
• Serve steak with vegetables, tortilla and dried chili salsa