Tuesday, March 22, 2005

Mustard Steak Fajitas

Who doesn't love fajitas? They always taste great and are fun to eat because you get to build them right there at the table, just like you like them! Want more veggies? Go ahead! Extra meat, hey you're building it! Cheese? Sour Cream? Guacamole? Olives? Whatever you want!

This recipe is for making the meat of the fajitas. The rest of the fajita, I leave up to your imagination!

  • American mustard (cheap, yellow hot dog mustard)
  • Crushed garlic
  • Fresh ground black pepper

Mix mustard, lots and lots of crushed garlic, and black pepper together. Smear it all over the flank steak. Grill on extra HOT for about 4 minutes each side and take it up. The best results for the meat will be to place them directly on hot coals of a chunk charcoal fire. If you don't have that option, do what you can. If you split your grill to have half hot and half warm, you can grill peppers and onions at the same time.

Let the meat rest for about 5 minutes--it will continue to cook on the inside a little more but not burn the outside. You can use this time to warm up tortillas on the grill.

Cut the meat at an angle (called "on the bias") across the grain of the meat and you have AWESOME mustard-garlic flank steak fajitas!


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