Beer Marinated Flank Steak Fajitas, Courtesy of Hearst Ranch

Do you ever see a recipe you'd love to make then get busy and forget all about it? That happens to me more than I like to admit (especially with the amount of cookbooks I own. If I don't stop you will soon see me on an episode of Hoarders.)

Anyway this recipe from Epicurious was one of those I had forgotten about. Luckily I stumbled across it again just about the time Hearst Ranch sent me these lovely Grass Fed Flank steaks via the wonderful folks at Foodie Blogroll. If you love browsing food blogs or particularly if you blog yourself be sure check out their site. It is - in the words of Rachel Zoe - 'major.'

I had never been sent a product to review before and for the record did not get paid and was told to write honestly about my feelings - good or bad. Maybe I got lucky this time but goodness gracious these were neither good or bad - they were fantastic! I know flank steaks can get a bad wrap if not prepared correctly so I did a bit of reading up before making them finding tips from such wonderful blogs as One Perfect Bite.

It seems the key with flank steak is to cook it quickly either in a searing hot skillet for just a couple minutes per side or on the grill. Another trick is to only cook them to medium rare but to be honest I went a little further than that (if Kris sees blood on his plate, it's game over) and they were still great. Just be sure to let them rest before slicing against the grain on the diagonal and you'll have yourself some delicious meat to stuff into a piping hot tortilla.

Beer Marinated Flank Steak with Jalapeno and Green Onions
* Lightly adapted from Epicurious
* You can buy grass fed steaks online from Hearst Ranch
* If you'd like more kick, leave the seeds in both peppers before chopping
* Be sure to until your flank steak - you can see I forgot this step in the above marinating photo;)

Ingredients:
Flank steak, as much as you need (this marinade should hold up to 2 1/2 pounds)

1 tablespoon dried oregano
2 teaspoons ground cumin
3/4 teaspoon coarse kosher salt
1/4 cup extra-virgin olive oil
4 fat green onions, sliced thinly
4 fat garlic cloves, roughly chopped
2 jalapenos, chopped (one seeded and the other with seeds and all)
1 12-ounce bottle dark beer (actually a good quality light beer will do also in a pinch)
1/2 cup Worcestershire sauce

Directions:
In a medium mixing bowl, whisk up the oregano, cumin, salt, oil, green onions, garlic, and jalapenoes. Carefully pour in the beer and Worcestershire sauce and gently stir again to mix.

Transfer the marinade to shallow, rimmed Pyrex or ceramic baking dish. Add the steak (if it's been tied, untie it so it lies flat) making sure it is well covered by the mixture (a large ziploc will also work.) Refrigerate at least 8 hours or overnight, turning the steak over to the other side midway.)

Remove from the fridge 30 minutes before cooking and let come closer to room temperature. Preheat a gas grill to medium heat. While it's heating, remove the steak from the marinade, scrape off any stragglers, and dab both sides onto a stack of paper or kitchen towels to dry. Season lightly with salt and pepper on both sides and add to the grill, away from direct flame for 3 minutes. Turn to the other side, shut the lid, and cook for 4 minutes (if your steak is particularly thick you may want to open the door and let cook with the door open another 1-2 minutes.)

Remove to a baking sheet or cutting board, cover lightly with foil and let rest for ten minutes before slicing. Remember to cut against the striation patterns in the meat.

Hook 'Em Horns!

Pour Some Tequila on Me Fajitas

The name says it all. If you were looking for something to grill up for the 4th, I humbly suggest this. This marinade would make roadkill taste good.

Pour Some Tequila on Me Fajitas

Tequila Marinade:
1/2 cup tequila
1 teaspoon ground coriander
2 teaspoons ground cumin
2 tablespoons double concentrated tomato paste
couple pinches fresh cracked pepper
1/4 teaspoon kosher salt
1 jalapano, sliced (seeds and all)
1 lemongrass stalk, thinly sliced (the tender inner part only - you'll know b/c it's the only 'cuttable' part after peeling)
5-6 cloves of garlic, smashed and peeled
1 teaspoon dried thyme, rubbed between your fingers
3 tablespoons low sodium soy sauce
2 tablespoons olive oil
zest and juice of 2 lemons

1 1/2 pounds skirt steak
goat cheese or sharp cheddar
flour tortillas
chopped cilantro, onion, green onion, tomatoes, or any additions you like

Instructions:
Mix the marinade ingredients together and pour it and the steak into a large sealable plastic bag. Marinate for 4-5 hours, removing from the fridge 30 minutes before cooking to take the chill off. Use a pair of tongs or a fork to remove the steak from the marinade and gently set it on some paper towels flipping over once to remove any excess. Discard any garlic or lemongrass if it's still sticking to it. Season both sides lightly with salt and pepper and set aside.

Heat a grill pan over medium flame on your stove (of course you can grill them on a proper grill if you like) letting it heat through for a few minutes. Spray with nonstick spray and add the steak, distributing it as evenly as possible (with a long piece of skirt steak, I put it in a 'u' shape to utilize as much surface area as possible.) Cook for about 4 minutes the first side or until you get a nice sear. Flip to the other side and after it's been on for one minute, reduce the heat and let cook about 5-6 minutes for medium well. Remove to a plate or baking sheet and tent with foil to let rest for ten minutes before slicing.

Cut against the grain (skirt steak has those signature striations - go against the flow with your knife) and spoon into warm tortillas along with whatever toppings you like. I have to admit - I never would have thought it - but these are FANTASTIC with goat cheese. It's the tang, y'all. And I loved the flavor of the meat so, so much that's all I wanted on it.

Carne Asada Fajitas with Two Day Marinade

Today's foodie lesson comes from Wikipedia, which had this to say about carne asada:

"Carne asada is a roasted beef dish, literally meaning "roasted meat." The dish mainly consists of pieces or thin cuts of beef (e.g. flank steak, skirt steak), sometimes marinated, sometimes lightly salted or rubbed with salt, pepper and/or spices, and then grilled. It can be eaten alone, with side dishes, chopped and eaten as tacos, or chopped and used as filler for tortas, burritos, etc. It is commonly accompanied with guacamole, salsa, beans, and grilled scallions and tortillas."

Thank you Wikipedia. That was fascinating. Now...let's eat.

Carne Asada Fajitas with Cilantro and Shredded Cheddar
Serves 2.
* I prefer to let the meat marinate for 2 days. Nothing beats the flavor. In a pinch, overnight will do, but I'm not sure I'd bother with this recipe if I was shorter on time than that.
* You can sub the fennel seeds and oregano for ground coriander and paprika or any other spice you prefer or even toss in a small sprig of fresh rosemary.

Ingredients:

Marinade:
3 tablespoons double concentrated tomato paste from a tube (like Amore brand)
3 tablespoons soy sauce
1 tablespoon olive oil
2 garlic cloves, smashed
1/4 teaspoon red pepper flakes (feel free to double this, you daredevil you)
1/4 teaspoon fennel seeds
1/4 teaspoon dried oregano

1 lb flank or skirt steak

To serve:
Tortillas
Fresh cilantro
1/2 a white onion, minced (optional)
shredded cheddar, feta or queso bianco

Instructions:
Mix all the marinade ingredients together well in a large ziploc. Add in the steak and flip it over in the marinade several times to make sure it's well-coated, then seal and refrigerate them preferably for TWO days (at least one, but really - make it two.)

Wrap a good mess of tortillas well in aluminum foil and place in a 225 oven to warm through while you grill the meat.

Remove the steak from the fridge 30 minutes before grilling.

Spray a stovetop grill pan with nonstick spray or rub with a paper towel dipped in peanut or vegetable oil, and put the pan on a burner over medium heat for two minutes or until the pan is hot (you shouldn't be able to hold your palm within an inch of it for more than 2 seconds.)

Remove the steaks from the marinade, removing excess marinade by holding the bag from the outside to scrape it off against the inside of the bag as you pull the steak out. Place them on the preheated pan and lower the heat slightly (you want your meat to cook through versus just branding it - or at least I do.) Sprinkle the exposed side of meat lightly with fresh cracked pepper and let cook for 5-7 minutes then carefully flip to the other side and cook another 5-7 minutes (5 on each if you want it on the rare side - up to 8 per side if you like it well done, though this can dry out a cut like skirt steak, so proceed with caution.)

Remove from the grill and let the steak rest for a good 5 minutes before slicing. Remember to cut them in slices against the grain - it produces a more tender final product.

Serve in warm tortillas with cilantro, cheese, and/or onion or whatever suits your fancy. Other good toppings could include sour cream, shredded lettuce, chopped tomatoes - etc.

Mediterranean 'Fajitas' with Halloumi Cheese, Roasted Peppers, Shallots, and Basil

Have you had Halloumi cheese? I hadn't heard of it until a couple of years ago, and now I'm an addict. I've even gotten Kris addicted too. He calls it 'that squeaky cheese.'

Halloumi is traditionally made with both sheep and goat's milk, but I understand that the addition of cow's milk is common when you purchase it in the states. Its origin is a little confusing, with it having ties to both Greece and Turkey. It is often said to have derived from Cypriot cuisine (Cyprus being an island in the eastern Mediterranean.)

But what makes it extra special is the fact that its high melting point allows you to grill it. Literally - you can throw it on the grill next to some bell peppers and slices of fresh Ciabatta for an elegant, quick crostini.

The recipe below sadly doesn't take advantage of its David Blaine-esque/fireproof characteristic, but is delicious nonetheless. And while I admit the piquillo peppers and Halloumi are on the pricey side, I can easily rationalize their purchase by the fact that the whole thing comes together in a half hour and that it's a quasi healthy dinner on the whole.

Mediterranean 'Fajitas' with Halloumi Cheese, Roasted Peppers, Shallots, and Basil

Ingredients:
4 fresh (raw) chicken sausages
2 fat garlic cloves, peeled and smashed with the back of your knife
3 large shallots, cut in half length-wise then thinly sliced cross-wise
salt
red pepper flakes, to taste
1 tablespoon olive oil plus extra
1/4 cup vermouth or dry white wine
8 piquillo peppers, halved (or roasted red bell peppers from a jar)
6 oz Haloumi cheese, cut into little 1/4 inch logs
zest of one small lemon (just a small pinch)
couple handfuls of fresh basil leaves, torn

Tortillas, for serving (I used the whole wheat healthy ones - but by all means use what you like!)

Directions:
Preheat the oven to 400. Take a wide, rimmed baking dish (I use my round 12x12 Le Creuset) and spray it with nonstick spray. Add the sliced shallots and drizzle with olive oil, a little salt, and a pinch of red pepper flakes. Mix around the pan with a spoon to incorporate. Add the sausages, spacing them out evenly, then the garlic cloves and drizzle lightly with additional olive oil.

Roast for fifteen minutes. Remove from the oven and carefully pour over the vermouth or white wine to deglaze the pan, loosening any sticking shallots with a wooden spoon. Flip the sausages to the other side, then sprinkle over the halved peppers and halloumi slices distributing evenly throughout the pan. Bake for another 15 minutes, or until the cheese has softened nicely and browned on the edges.

Remove and sprinkle over the lemon zest, stirring around to 'scent' the entire dish, then the basil leaves.

Cut the sausages into slices and serve in warmed tortillas, kind of like a mediterranean fajita, with additional red pepper flakes if desired.