Dining

Fresh Take on Father’s Day: Fajitas

When you think fajitas, what comes to mind? Oftentimes we conjure up the idea of a steaming plate of overcooked, second rate beef floating through a crowded restaurant. What I am attempting to recreate and reinvent is a fresh take on your favorite fajitas with a little tropical twist to make your Father’s Day crowd perk up and party. Since I am working with Whole Foods Market very closely on this series, I decided to consult the experts.

At my local area Whole Foods store, there’s a butcher named Jeff. When I was strolling through the store deciding how to tackle this recipe, I knew I needed a little help. Jeff enlightened me to the proper meat and manner in which to cook up the best fajitas I’ve ever had. Normally fajitas call for flank or skirt steak, but Jeff the butcher recommended I go with a more tender flap steak. After making this recipe I can attest to the decision and the cut made for a beautiful option. Next, I needed a twist to really impress dad and turn our backyard grill session into a real crowd pleaser. Enter the secret ingredient, mangoes.ย Mangoes make an appearance in both the sauce and garnish for these fajitas, adding plenty of sweet and tangy flavor. Thanks to Jeff and Whole Foods for working with me on this series and please enjoy the following recipe!

Steak Fajitas with Mango Chimichurri
Ingredients:
  • 1/2 cup lightly packed fresh cilantro leaves
  • 1/2 cup lightly packed fresh parsley leaves
  • 1/3 cup lightly packed fresh oregano leaves
  • 2 cloves garlic, chopped
  • 1 small red chile, chopped (remove seeds for a milder sauce)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon coarse sea salt, divided
  • 1 (1 1/4-pound) flank steak (or flap, like I used!)
  • 8 corn tortillas, warmed
  • 2 mangoes, diced (about 2 cups), divided
Method:
Place cilantro, parsley, oregano, garlic, chile, oil, half of the mango and 1/2 teaspoon of the salt in a blender; purรฉe, stopping to scrape down the sides of the blender. Pour into a small bowl.

Sprinkle steak with the remaining 1/2 teaspoon salt. Grill or pan-sear over medium-high heat until steak is nicely browned and reaches the desired doneness, 5 to 6 minutes per side for medium-rare. Transfer steak to a cutting board and let rest 10 minutes. Slice steak very thinly across the grain. Serve with chimichurri, remaining mango and tortillas for diners to roll their own fajitas.

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