Steak Fajitas with Drunken Peppers

🧂 Ingredients

• ½ bunch fresh cilantro
• ½ bunch fresh parsley
• 5 garlic cloves
• ½ medium red onion

  chopped
• 2 medium shallots

  chopped
• 1 tsp smoked paprika
• 2 tbsp red wine vinegar
• ½ cup olive oil
• ½ cup stir fry sauce
• 1 dash salt
• 1 dash pepper
• 2 lbs flank steak
• 1 pinch salt
• 1 pinch pepper
• ¼ cup Tamari sauce
• 12 flour tortillas

  medium size
• 2 tbsp unsalted butter
• 2 medium green peppers

  seeded and cut into thin strips
• 2 medium red peppers

  seeded and cut into thin strips
• 2 medium yellow peppers

  seeded and cut into thin strips
• 2 medium jalapeno peppers

  seeded and diced
• 1 large Vidalia onion

  cut into thin strips
• 3 medium shallots

  cut into thin strips
• 2 cloves garlic

  peeled, smashed and chopped
• 1 pinch salt
• 1 pinch pepper
• 16 ounces beer

  pale ale (if you're not a drinker you can use carbonated water)

Instructions

• 1 Combine the ingredients in a food processor. Pulse till smooth. Set aside.
  Marinate the steak in this for a minimum of 2 hours, but preferably overnight.
• 2 Preheat oven to 450 degrees F.
• 3 Line a grilling pan with foil. Spray with non stick spray.
• 4 Now get a really good cast iron or heavy pan ready so you can sear the meat. You
  want it over a medium high heat. Add a touch of olive oil to the pan. Let it
  sizzle.
• 5 Remove the steak from the marinade. Discard remaining marinade. Drop the steak
  in the hot pan. Sear both sides, about 2 to 2 minutes on each side. You just
  want to get a nice colour on it.
• 6 Now remove the steak and place on the grill pan. Stick that in your oven. Cook
  for about 8 to 12 minutes depending how rare or well done you like your beef.
  Baste half way through. Or even twice. I basted mine twice.
• 7 Pull it out of the oven. If you have some extra sauce pour that over top. Now
  allow it to stand for about 5 to 10 minutes to let the juice redistribute.
• 8 Once it's ready slice against the grain to avoid tough meat. Slice it thinly.
• 9 In a large saute pan add the butter, allow that to start to sizzle, then add all
  your peppers, shallots and onions. Cook them for about 10 to 15 minutes,
  allowing them to caramelize. Add the garlic and seasoning, cook for another 1 to
  2 minutes.
• 10 Now add the beer, cover and allow that to continue cooking over medium heat till
  it reduces and the veggies look fabulous. This will take about 8 to 10 minutes.
  Remove from heat and set aside.
• 11 Pile the toppings on the tortillas and have at it.
• 12 Enjoy with a bit old Peppery smile!

Nutrition Info