mains, red meat, sides

cumin-garlic rubbed steak fajitas with pickled red onions

cumin-garlic rubbed steak fajitas with pickled red onions I do realize that this is perhaps a meal better suited for a balmy summer's eve but I wanted it now.

It's a classic pairing, happily interrupted by the perky, spicy tang of the pickled onions.

cumin-garlic rubbed steak fajitas with pickled red onions

adapted from Matthew Card

1 1/2 lbs skirt steak

6 cloves of garlic, minced

1T kosher salt

1 1/2 T coarse ground pepper

2 t cumin seeds, toasted and ground

2 T olive oil

1 T orange zest

Combine all of the ingredients above to make a paste for the steak.

steak fajitas with grilled peppers

Rub the mixture all over the meat, tightly wrap in plastic wrap and refrigerate for at least 8 hours or, better yet, overnight.

steak fajita rub spices

marinade for steak fajitas

Bring the beef to room temperature and grill for about 4 minutes on one side, 2 on the other, taking care not to overcook.   Let rest for at least 10 minutes before slicing.

tender meat for steak fajitas

2 bell peppers, sliced

oilve oil

In a skillet over high heat, slightly blister the peppers in the olive oil.

mexican veggies in fajitas

for the onions:

3/4 c apple cider vinegar

3 T sugar

1 t citron sea salt or kosher

3 cloves of garlic

2 bay leaves

3 whole cloves

1 bird chili, diced

1 red onion, sliced

chopped onion and grilled peppers

Bring all of the above ingredients to boil in a saucepan.

pickled red onions

Add the onions and return to a boil.  Take off the heat and cool.  Pour into a glass jar, cover and refrigerate.  You'll be happy to have these around.

pickled onions and fajitas

Serve with flour tortillas, sliced avocado, sour cream.