Chef Stone's Steak Fajita
INGREDIENTS
METHOD
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2 tablespoons olive oil, divded
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1 onion, thinly sliced
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1 red bell pepper, thinly sliced
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1 orange bell pepper, thinly sliced
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1 green bell pepper, thinly sliced
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2 cups chopped romaine lettuce
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1 avocado, halved, seeded, peeled and thinly sliced
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FOR THE CILANTRO LIME DRESSING
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1 cup loosely packed cilantro, stems removed
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1/2 cup unsweetened yoghurt
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2 tablespoons mayonnaise
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2 cloves garlic
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Juice of 1 lime
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Pinch of salt
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1/4 cup olive oil
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2 tablespoons apple cider vinegar
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FOR THE STEAK
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1/4 cup olive oil
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2 cloves garlic, minced
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Juice of 1 lime
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1 teaspoon dried oregano
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1/2 teaspoon onion powder
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Kosher salt and freshly ground black pepper
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2 pounds flank steak
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Chef Stone's Secret Spice™️
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To make the cilantro lime dressing, combine cilantro, yoghurt , mayonnaise, garlic, lime juice, olive oil salt and pepper in the bowl and blend with an immersion blender
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To make the steak, whisk together olive oil, garlic, lime juice, cumin, chili powder, oregano and onion powder in a small bowl; season with salt, pepper and secret spice, to taste.
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In a Ziploc bag or large bowl, combine steak and marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the steak from the marinade, discarding the marinade.
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Heat 1 tablespoon olive oil in a grill pan over medium high heat. Cook steak, flipping once, to preferred temperature, about 3-4 minutes per side for medium rare. Remove from heat and let rest for 10 minutes before thinly slicing against the grain.