Friday, March 14, 2014

Steak and Portabella Fajitas with Avocado Salsa

Steak and Portabella  Fajitas with Avocado Salsa
What can I say?  We LOVE this dish!  I was inspired by a similar restaurant dish, and started making these fajitas at home. This is a family recipe for flank steak and it's amazing on it's own, but we also love to put it in these fajitas.  Plus all the colorful vegetables, make for an incredible bite of goodness!  I recently started roasting the vegetables for the fajitas and found that it saves a lot of time and work over the stove.  I found a great mortar and pestle recently and was so excited to serve the avocado salsa from it.  Love that look!  By simply omitting the meat you make an incredible vegetarian dish!  Remember to plan ahead when making this dish, as the meat needs to marinate for 24 hours!  But it's so worth it, I promise!

Flank Steak

1-2 flank steaks, trimmed
¼ cup soy sauce
¾ cup vegetable oil or olive oil
½ teaspoon ground ginger
1 ½  teaspoon garlic powder
2 tablespoons vinegar
2 teaspoons each; dried oregano and dried parsley
bunch green onions, whites and greens chopped

You may want to double to marinade recipe if your flank steaks are large.  In small bowl whisk all ingredients together. Place flank steaks in a zip lock bag and add marinade.  Place in refrigerator for at least 24 hours, if possible.  Baste with marinade, if possible, while grilling over medium heat until for 15-20 minutes.   Remove steak from grill and place on carving board.   Place a piece of foil over the steak and allow it to rest if possible for 10 minutes.  Slice steak across the grain, fill tortilla with steak and vegetable mixture and top with avocado salsa and serve with sour cream.

Roasted Vegetable Filling

A pinch or two of each; chili powder, allspice, cumin and paprika
2 tablespoons olive oil
2 cloves garlic, minced
2 Portobella mushroom caps, thinly sliced
3 bell peppers, thinly sliced
1 red or yellow onion, thinly sliced
coarse salt and fresh ground pepper to taste
6 inch flour tortillas, browned on both sides over grill

First, make Avocado Salsa.   Next, make the vegetable filling.   Heat oven to 450 degrees.  Toss vegetables and seasonings in olive oil on  rimmed baking sheet.  Roast for 20-25 minutes or until edges are browned and vegetables are soft.  Brown tortillas on grill or over gas burner and fill with sliced steak and roasted vegetables. Fold in half and serve with Avocado Salsa and sour cream, if desired.

Avocado Salsa

 4 ripe avocados, diced
2 ripe tomatoes, diced
1/2 cup red onion, finely chopped
4 cloves garlic minced
4 tablespoons fresh cilantro, chopped
2 limes juiced
1 teaspoon cumin
1 teaspoon fresh ground pepper
1 teaspoon coarse salt

Combine all ingredients in bowl and serve with fajitas.  I like to serve this salsa in the mortar and pestle for a great presentation!

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