Naked Steak Fajitas apple wood grilled on the BBQ
Naked Steak Fajitas grilled over apple wood
My naked steak fajitas are just served without sour cream and guacamole.
Why would you do that?
Laura and I have been counting calories for a while now. Cutting out sour cream and guacamole is a easy way to cut out quite a few calories from this dish.
Trust me, these were still the best fajitas I have had in a long long time.
- Good sized piece of skirt steak or flank steak
- 3 or 4 sweet onions
- 3 or 4 red onions
- 5 or 6 red, yellow and green peppers
- 1 large whole head of garlic
- 2 or 3 red chilies
- 4 limes
- Raycock Beef Rub
- Olive oil
- Flour tortillas
- Grated white cheddar cheese or white cheddar and mozzarella mix
- 4 large vine ripened tomatoes
- 3 or 4 large sweet onions
- 1 whole large head of garlic
- 4 red chilies
- 3 or 4 limes
- large bunch of cilantro
- small bunch of mint leaves
- white wine vinegar
- sea salt
Making the Salsa (best 24 hours in advance)
Chop the tomatoes and onions. I chop them fairly small but not too fine. I like a pretty chunky salsa. Dump it all in a large mixing bowl.
Finely chop the cilantro and mint and then add to the tomatoes and onions.
Next, finely chop the chilies and half of the garlic. The other half of the garlic I suggest you coarsely chop. I love big chunks of garlic. Dump all of this into the mixing bowl and give everything a good stir.
add sea salt and vinegar to taste.
Finally, squeeze the limes into the salsa and zest one of them as well.
First of all, generously cover the flank steak with the Raycock Beef Rub on all sides. Let that sit while you cut the onions and peppers for the fajitas into long, thin strips.
Once the onions and peppers are cut, finely chop the garlic and chilies for the fajitas.
Next, go light the charcoal and get it good and hot.
While waiting for the grill to heat up, put the onions and peppers into a grill pan or cast iron skillet. Next, drizzle a little olive oil over the peppers and onions. Give them a good stir to get them evenly coated with oil and then add the chopped garlic and chilies.
Grill the steak
Once the charcoal is hot, drop the flank steak directly over the coals. Cook it quickly on both sides, just enough to sear the outside. Try to get a good char but do not cook all the way through, you want the steak to be pretty rare inside at this point.
When that is achieved, move the flank steak as far off the heat as possible and squeeze both halves of one lime over the top. At this point you want to put the onions and peppers directly over the fire. Grill the veggies until they are soft and caramelized. I like mine a bit charred. As they are cooking, squeeze the other lime over the onions and peppers. I do this in 3 or 4 steps. Every time i stir the veggies, I squeeze a little more.
About halfway through grilling the onions and peppers, remove the steak and let it rest. I don’t bother covering it, just leave it on a cutting board while you finish the onions.
Once the steak is off the grill, get your tortillas out and spread a little of the cheese on them and fold each one in half. Lay them out on the grill where the flank steak has been sitting. You don’t want them cooking, just warming up and melting the cheese. By placing them where the steak was, they will get delicious steak flavored char marks on them (my little secret… shhhhh).
Time to eat
Finally, with the flank steak well rested, slice it as thin as possible against the grain. With flank steak or skirt steak, you can clearly see the muscle strands, cut across them so that the tender meat pulls easily apart. In addition to cutting them across the grain, slicing it thin makes it easier to eat without pulling the strips of steak out of the fajita.