Cumin-Rubbed Skirt Steak Fajitas
- Ready In:
- 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon fresh coarse ground black pepper
- 1 large garlic clove, quartered
- 2 teaspoons olive oil
- 1 lb skirt steak (or flat iron steak)
- 4 poblano chiles
- 1⁄3 cup sour cream
- 6 (8 inch) flour tortillas
- 1 small onion, thinly sliced
- 1 cup tomatoes, finely chopped red and yellow
- 1 avocado, peeled and cut into 1/2-inch chunks
- Light a grill or preheat a cast-iron grill pan over low heat for about 10 minutes. In a small skillet, toast the cumin seeds over moderately high heat until lightly browned and fragrant, about 30 seconds.
- Transfer to a mortar to cool; then, using a pestle, coarsely grind. Add the black pepper and garlic and pound to a paste. (Alternatively, using a chef’s knife, chop the cumin seeds as fine as you can and put them in a small bowl along with the black pepper. Mince the garlic and add it to the spices.)
- Stir in the olive oil. Rub the cumin oil on the skirt steak and marinate for at least 10 minutes or refrigerate overnight.
- Roast the poblano chiles directly on the grill or over a gas flame, turning often, until blistered all over; do not overcook or the flesh will burn.
- Transfer the chiles to a paper bag and let steam for about 5 minutes.
- Using a small knife, remove the skin, stems, and seeds. Cut the chiles into thin strips.
- In a small bowl, mix the chiles and sour cream. Season with salt.
- Season the skirt steak with salt and grill over a very hot fire or in the grill pan over high heat for about 2 1/2 minutes per side for medium-rare.
- Transfer to a carving board to rest for about 5 minutes. Using a very sharp knife, thinly slice the steak lengthwise against the grain.
- Warm the tortillas on the grill for a few seconds until pliable.
- Place the sour cream, onion, tomatoes, and avocado in bowls. Serve alongside the steak and tortillas and let each person assemble his own fajita.
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This was a very easy and tastey recipe, easily achievable with stuff I usually have in the house. I had dinner cooking within about 5 minutes. My problem was that I used a very tough cut of meat (won't do that again!) so it didn't come out as well as it could have. I added some chili powder to the steaks, and salt, chili powder, and lime juice to the avacado mixure.
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