These Steak Fajitas with Drunken Peppers are made with flank steak that is cooked to perfection and peppers cooked in booze!
Okay, so these steak fajitas with drunken peppers are going to blow your mind. They are THAT good!
This recipes is adapted from Sunny Anderson’s recipe for Flank Steak Fajitas with Chimichurri and Drunken Peppers. Honestly, I love Sunny Anderson’s cooking style and personality.
So, when my friend, Aly mentioned she was waiting in line to meet Sunny I immediately asked her to ask Sunny where she shops for clothes. I know, that’s not where you thought I was going with that.
A few weeks later I got a signed copy of Sunny’s book in the mail from my lovely friend, Aly. I may have jumped up and down when it arrived.
Not only did Sunny autograph it for me but she wrote a little personal note as well, one that both inspired me and touched my heart.
After flipping through this cookbook I’m an even bigger Sunny fan. This girl can cook and she does it with her own personal flair.
It’s people like her who aren’t afraid to be themselves that inspire me to continue on my own path.
So, thanks to Sunny for signing, and a huge thanks to my friend, Aly for doing something so sweet for me. I am truly touched by your generosity. Thank you package en route woman.
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Steak Fajitas with Drunken Peppers
For the sauce:
For the Fajitas:
For the Drunken Peppers:
- 2 tbsp unsalted butter
- 2 medium green peppers seeded and cut into thin strips
- 2 medium red peppers seeded and cut into thin strips
- 2 medium yellow peppers seeded and cut into thin strips
- 2 medium jalapeno peppers seeded and diced
- 1 large Vidalia onion cut into thin strips
- 3 medium shallots cut into thin strips
- 2 cloves garlic peeled, smashed and chopped
- 1 pinch salt
- 1 pinch pepper
- 16 ounces beer pale ale (if you're not a drinker you can use carbonated water)
For the sauce:
- Combine the ingredients in a food processor. Pulse till smooth. Set aside. Marinate the steak in this for a minimum of 2 hours, but preferably overnight.
For the Fajitas:
- Preheat oven to 450 degrees F.
- Line a grilling pan with foil. Spray with non stick spray.
- Now get a really good cast iron or heavy pan ready so you can sear the meat. You want it over a medium high heat. Add a touch of olive oil to the pan. Let it sizzle.
- Remove the steak from the marinade. Discard remaining marinade. Drop the steak in the hot pan. Sear both sides, about 2 to 2 minutes on each side. You just want to get a nice colour on it.
- Now remove the steak and place on the grill pan. Stick that in your oven. Cook for about 8 to 12 minutes depending how rare or well done you like your beef. Baste half way through. Or even twice. I basted mine twice.
- Pull it out of the oven. If you have some extra sauce pour that over top. Now allow it to stand for about 5 to 10 minutes to let the juice redistribute.
- Once it's ready slice against the grain to avoid tough meat. Slice it thinly.
For the Drunken Peppers (I'd do these at the same time as the searing the steak):
- In a large saute pan add the butter, allow that to start to sizzle, then add all your peppers, shallots and onions. Cook them for about 10 to 15 minutes, allowing them to caramelize. Add the garlic and seasoning, cook for another 1 to 2 minutes.
- Now add the beer, cover and allow that to continue cooking over medium heat till it reduces and the veggies look fabulous. This will take about 8 to 10 minutes. Remove from heat and set aside.
Putting it all together:
- Pile the toppings on the tortillas and have at it.
- Enjoy with a bit old Peppery smile!
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