
How To Make Sheet Pan Steak Fajitas By Rachael

How To Make Indian-Style Onion-Marinated Steak By Rachael

How To Make Rajas con Queso, Eggs and Tater Tot Burritos By Rach…

How To Make Steak With Za'atar & Tahini Caesar Salad By Rachael

How to Make Sliced Steak Salad with Poblano Salsa By Rachael

How To Make Ranch Chicken Tortilla Casserole By Rachael

How To Make Smoky Salsa by Rachael

How To Make "Crabonara" with Corn By Rachael

How To Make Mexican Tuna Melts With Canned Tuna by Rachael

How To Make Cast-Iron Cowboy Pan Pizza By Rachael

How To Make Green Chile Pepper Stew with Pork or Beef By Rachael
Roasted steak, peppers and onions are served in blistered tortillas with a bevy of toppings and a quick chimichurri sauce.
Ingredients
- 4 cloves garlic, grated or finely chopped
- 2 teaspoons granulated onion
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Frank's RedHot
- 1 lime, juiced
- ⅓ cup extra-virgin olive oil (EVOO)
- 1 tablespoon dried oregano (a scant palmful)
- 1 tablespoon ground cumin (a scant palmful)
- 1 tablespoon ground coriander (a scant palmful)
- 1 tablespoon chili powder blend or Ancho chili powder (a scant palmful)
- ½ tablespoon smoked paprika
- Salt and pepper
- 2 pounds thin-cut sirloin or thin flank steak, cut into thin strips against the grain, ¼-inch-thick
- 1 large red field pepper, seeded and sliced
- 2 poblano peppers, seeded and sliced
- 1 large red or white onion, thinly sliced
- 1 bunch parlsey
- ½ bunch cilantro
- 1 jalapeño pepper, seeded and chopped
- 2 cloves garlic, crushed
- 1 shallot, peeled and crushed
- 1 lime, juiced
- 2 tablespoons sherry vinegar or wine vinegar
- Salt and pepper
- ½ teaspoon smoked paprika
- ⅓ cup extra-virgin olive oil (EVOO)
- 12-16 corn tortillas, or 8 large flour tortillas
- Queso Fresco or Cotija cheese, grated or crumbled
- Avocado, sliced or diced, dressed with lime juice
- Pico de Gallo, homemade (lime, jalapeño, onion, garlic, tomatoes, cilantro), or store-bought salsa of choice
Yield
Preparation
Preheat oven to 450˚F.
For the steak, peppers and onions, combine garlic, granulated onion, Worcestershire, hot sauce, juice of 1 lime, olive oil, spices, salt and pepper. Add steak, peppers and onion, coat in dressing, and let stand 15 minutes.
Place ingredients for chimichurri in food processor and pulse into thin sauce. Transfer into small bowl or squirt bottle.
Arrange the meat, peppers and onions on large sheet tray and roast 15 minutes, turning once, then switch broiler to high and crisp 5 minutes more.
Blister tortillas in hot stainless pan or over open flame on gas burner.
Serve steak and pepper in tortillas with chimichurri and toppings of choice.