An Inspired Cook

Flank Steak on the grill is oh so delicious.  Whether you make a rub or a marinade, it always tastes good and is very easy to make.  I happen to love Steak Fajitas with Monterey Jack cheese, roasted corn salsa, guacamole, and grilled onions & red pepper, however you can use whatever you like for toppings.

It all starts with the chile powder.  If you have a coffee grinder and some dried chile, it’s fun to make your own chile powder.  I used 3 Red NM chiles and 2 Chile de Arbol.  If this isn’t an option, substitute ancho chile powder, smoked paprika, and cayenne.

I removed the stems and seeds.  Just place them in the grinder and let it do it’s thing.

Whatever consistency you like is fine.  I wanted a somewhat coarse ground for the steak.

You can see the difference in color between the bright red NM chile and the chile de arbol.

Generously sprinkle the chile powders over both sides of the steak.  Cover and place in the refrigerator for at least 2 hours.

Just a bit more flavoring to be added to the steak.  Before we put it on the grill add a couple cloves of minced garlic, juice of one lime and 1/4 cup of chopped cilantro.

It’s ready for the hot grill.  Drizzle olive oil over both sides of steak.  Oh, and I sprinkled some salt on last minute.  I’ve heard that you should add salt last thing so not to draw out the juices of the meat before going on the grill.  Makes sense.

7 minutes on each side for medium rare.  And 10 minutes to rest so the juices don’t all run out.

Slice steak across the grain.  The spices are so good on this and the steak so tender.

Fill a tortilla with a few slices of flank steak, add whatever toppings you like and you’ve got one tasty steak fajita.


Steak Fajitas

1 1/2 pound Flank Steak
1 – 1 1/2 tablespoons ground NM Red Chile
2 teaspoons ground Chile de Arbol
1 Lime, cut into 4 pieces
2 cloves Garlic, minced
1/4 cup Cilantro, roughly chopped
1 teaspoon Salt
Olive Oil
Flour Tortillas

Sprinkle NM red chile and chile de arbol over both sides of the flank steak.  Cover and refrigerate 2 hours or longer.

Spritz lime juice over the steak, add the minced garlic and cilantro.  Sprinkle salt over steak and drizzle with olive oil.  Place on hot grill for 7 minutes on each side.  Remove from grill and let rest 10 minutes.

Slice steak across the grain in thin slices.  Layer fajitas by placing meat in center of a flour tortilla and add the toppings of your choice.

Note:  The topping for this Steak Fajita included Roasted Corn Salsa, Guacamole, Grilled Onion and Red Pepper, and Monterey Jack Cheese.

Note:  If grinding your own chile is not an option substitute the following for the chile powders.

1/2 tablespoon Ancho Chile Powder
1/2 tablespoon Smoked Paprika
1/2 – 1 teaspoon Cayenne Pepper