Jim Arnost's request last week for a cowboy rub spurred me on to research some more rubs. I decided I wanted to find a really good fajita rub for flank steak. My research led me to a fabulous rub recipe from Steven Raichlen, author of "Barbecue Bible: Sauces, Rubs and Marinades". I made it last night and it was absolutely spectacular....if I do say so myself. It put an awesome crust on the flank steak that was an explosion of Mexican flavors. We could not stop eating the meat!
I like to eat Paleo, so I like my fajitas very simple. While the soft flour tortilla is not Paleo, everything else in the fajita is. I simply complement the flavor of the meat with a spicy Pico de Gallo salsa: diced tomatoes, chopped onion, jalapeƱo, minced garlic, cilantro and a little salt and lime juice. Feel free to add cheese and your other favorite ingredients if you so desire.
FLANK STEAK FAJITAS
For the Rub
1/4 cup paprika
3 tablespoons Kosher salt
2 tablespoons chili powder
2 tablespoons cracked black pepper
2 tablespoons garlic powder
1 1/2 tablespoons sugar
1 tablespoon onion powder
1 tablespoon dried cilantro
2 teaspoons ground cumin
1/2 teaspoon ground allspice
For the Fajitas
10 soft flour tortillas
1 large flank steak ( 1 1/2 to 2 pounds)
Directions
- In a small bowl, combine all rub ingredients and mix well.
- Sprinkle rub generously over both sides of the flank steak. Press the rub into the meat and let it rest for 30 minutes at room temperature.
- Prepare a grill for direct cooking over high heat. (Right before I toss the meat on, I throw a little mesquite on the coals for additional flavor).
- Put flank steak on grill and cover. Cook for 5 minutes.
- Flip steak and cover grill. Cook for 5 more minutes.
- Remove steak from grill and let rest for 5 minutes. Then slice as thin as possible across the grain (see photo above).
- Place meat and Pico de Gallo on tortilla. Wrap it up and bite. Welcome to heaven!
Ingredients
3 large tomatoes, diced
1 medium onion, diced
2 jalapeƱos, diced (seeds removed)
1/4 bunch cilantro, chopped (use more if you are a cilantro fanboy)
1 1/2 tablespoons fresh lime juice
1 tablespoon minced garlic
1 teaspoon salt, or more to taste
Directions
3 large tomatoes, diced
1 medium onion, diced
2 jalapeƱos, diced (seeds removed)
1/4 bunch cilantro, chopped (use more if you are a cilantro fanboy)
1 1/2 tablespoons fresh lime juice
1 tablespoon minced garlic
1 teaspoon salt, or more to taste
Directions
- Combine all ingredients in a bowl. Mix well and serve.
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