Page 6 - OCT 2020 Barbecue News Magazine

bbq delights
Ray Sheehan
Published Author BBQ Buddha Ray@BBQBuddha.com
Ingredients:
2 lbs. skirt steak or flank steak
4 Bell peppers, assorted col- ors, sliced into thin strips
1 large onion, sliced
12 tortillas
2 tbsp olive oil
Marinade:
1⁄2 cup orange juice
1⁄4 cup fresh lime juice 1⁄4 cup soy sauce
2 tbsp olive oil
2 tbsp cilantro, chopped 2 tbsp garlic, minced
2 tbsp fajita seasoning
Fajita Seasoning:
1⁄4 cup kosher salt
1⁄4 cup chili powder
2 tsp smoked paprika
1 tsp granulated garlic
1 tsp onion powder
1 tsp chipotle powder
1 tsp cumin
1 tsp dried oregano
1⁄2 tsp ground black pepper 1⁄4 tsp cayenne pepper
Prepare the fajita seasoning:
Combine all the ingredients in a medium bowl. The rub may be stored in an airtight container for up to 6 months.
Marinate the steak:
In a large bowl whisk together the marinade ingredients to combine. Place the steak into a large resealable plastic bag and pour in the marinade to cover the meat. Seal the bag and place it in the refrigerator to marinate for about 2 hours.
Fire up the grill:
Set up a charcoal grill for 2-zone cooking. Light a charcoal chimney, and when the edges of the charcoal at the top of the chimney begin to ash over, dump the pile of hot coals onto 1 side of the grill to form your hot side (direct cooking), leaving the other side empty to form your cool side (indirect cooking), forming 2 zones.
Remove the meat from the marinade and discard the marinade. Place the steak over the direct heat side of the grill and cook for 3-4 minutes per side. Transfer the steak to a cutting board and allow to rest for 5-7 min- utes. Slice the meat against the grain into thin strips and set aside.
Place a cast iron skillet over the direct heat side of the grill until it gets hot. Add in 2 ta- blespoons of olive oil and sauté the peppers and onions until they begin to soften. Move the skillet to the indirect heat zone, close the lid and continue to cook until tender, 3-4 minutes longer.
To serve:
Arrange the sliced steak, pep- pers, onions, and warmed tor- tillas on a platter and serve along with optional toppings such as salsa fresca, gua- camole, and sour cream.
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BBQbuddha.com
BarbecueNews.com - 6
OCTOBER 2020