Friday, January 15, 2010
ten thousand ingredient Fajitas
Ha! We were watching Bobby Flay throw down on TV the other night and wanted to make his fajitas. Dude makes some long complicated food! We really enjoyed the taste though!
We added to the complication by making our own gluten free Curry paste for his recipe. Also, a few gluten free substitutions and omissions here and there.
First of all. Keep in mind that you need to marinade the steak for 4- 8 hours.
Read through everything several times before starting.
The Curry Paste will keep for a week in the fridge- use it in another dish that week!
The BBQ sauce will keep in the fridge for 1 week. Barbecue some chicken with it another day!
The BBQ Rub will last for ages in a sealed container. Again, nice on any meat or veggie!
I would prepare it in this order.
1. start by making the curry paste, make marinade and marinade the steak in the morning.
2. make the BBQ rub and BBQ sauce.
3. make the avocado crema
4. grill the steaks, let sit
5. grill the onions while warming the tortillas and letting the steak sit.
6. eat three helpings like we did. :)
Here we go-
1 shallot, chopped fine
2 tsp. gluten free Thai chili sauce
4 cloves garlic, pressed
1 thumb size piece of fresh ginger, chopped fine
2 Tbsp organic tomato ketchup
1/2 Tbsp ground cumin
1 tsp. ground coriander
1/4 tsp. ground white pepper
3 Tbsp fish sauce
1 tsp. dried shrimp, ground in a mortar and pestle.
1 tsp. sucanat
2 Tbsp chili powder
2/3 cup coconut milk
2 Tbsp. fresh lime juice
1. Place everything in a blender and blend until smooth.
store in an airtight container in fridge for up to 7 days.
3/4 cup chili powder
1/4 cup paprika
1 Tbsp dried oregano
1 Tbsp ground coriander
1 Tbsp dry mustard
2 tsp. ground cumin
1 Tbsp ground black pepper
1 Tbsp. coarse salt
1. Combine all ingredients and store in an airtight container until ready to use
6 Tbsp canola oil
1 medium red onion, coarsely chopped
3 cloves garlic, pressed
2 Tbsp chili powder
1 Tbsp paprika
1 cup organic tomato ketchup
1/3 cup water
1 Tbsp dijon mustard
1 Tbsp red wine vinegar
1 canned chipoltle chile in adobo, chopped
2 Tbsp sucanat
1 Tbsp honey
1 Tbsp molasses
salt and pepper to taste
1. Heat the oil over med heat in a heavy saucepan. Add the onions and cook until soft (3 min). Add the garlic and cook for 1 min. Add the ketchup and water, bring to boil and simmer for 5 minutes.
2. Add the remaining ingredients and simmer for an additional 10 minutes until thickened, stirring occasionally.
3. Transfer mixture to a food processor and puree until smooth. Season with salt and pepper to taste. Pour into a bowl and allow to come to room temperature.
BBQ rub (see above)
BBQ Sauce (see above)
2 Walla Walla onions cut into 1/4 thick slices
(also slice up some red pepper to grill beside the onions if you like)
1. Heat cast iron pan on medium. Brush the onion slices with oil and season with salt and pepper. Season one side of the slices with BBQ rub.
2. Grill the onions rub-side down until lightly golden brown. Flip over, brush with BBQ sauce and grill until just cooked through. Separate the slices into rings and serve with the fajitas.
2 ripe Hass avocados, peeled, pitted and chopped
1/4 cup water
1 lime, juice of
2 Tbsp rice vinegar
1 tsp. honey
1/4 cup fresh chopped cilantro
salt and pepper to taste.
1. Place the avocado, water, lime juice, rice vinegar, and honey in a blender. Blend until smooth. Add the cilantro and season with salt and pepper to taste. Blend to incorporate. (store in fridge until ready to serve.)
1/4 cup red curry paste(see above)
1/2 cup canola oil
1/4 cup plus 2 Tbsp fresh lime juice
1 1/2 pounds skirt steak, cut in half or thirds crosswise
salt and fresh ground black pepper
1/4 cup honey
1/4 cup fresh lime juice
12 organic corn tortillas, wrapped in foil and warmed in oven
BBQ onions (see above)
Avocada Crema (see above)
1. Combine the curry paste (see above), canola oil, and 1/4 cup of the lime juice in a food processor until smooth.
2. Place the steak in a large baking dish and add half the marinade. Turn to coat the steak in the marinade, pour the remaining marinade over, cover and refrigerate for 4 - 8 hours .
3. Whisk together the honey and remaining lime juice in a bowl.
4. Heat a cast iron skillet over high heat. Remove steak from marinade and season with salt and pepper on both sides. Grill the steak until golden brown and slightly charred on both sides, brushing with honey lime juice a few times and cook to medium rare, about 12 minutes total. (about 120 or 125° internal temp.) Remove from grill and let sit for 10 minutes before slicing across the grain into thin slices. Place meat on a platter.
5. Lay warm tortillas on a flat surface, add a few slices of beef down the center, top with onion slices, grilled peppers and small dollops of avocado crema. Roll and eat.