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.
Dinner Recipes:
- Chicken Enchilada Casserole
- Easy Cheesy Pasta Bake with Sausage and Peppers
- Greek Chicken Orzo Power Bowls
- American Chop Suey
- Saucy Mozzarella Chicken Bake
- 30 Minutes Chicken Vegetable Skillet Pasta
- One Pot Pasta with Sausage, Peppers and Apples
- Easy Chili Cornbread Casserole
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Steak Fajitas with Drunken Peppers
Ingredients
For the sauce:
- 1/2 bunch fresh cilantro
- 1/2 bunch fresh parsley
- 5 garlic cloves
- 1/2 medium red onion chopped
- 2 medium shallots chopped
- 1 tsp smoked paprika
- 2 tbsp red wine vinegar
- 1/2 cup olive oil
- 1/2 cup stir fry sauce
- 1 dash salt
- 1 dash pepper
For the Fajitas:
- 2 lbs flank steak
- 1 pinch salt
- 1 pinch pepper
- 1/4 cup Tamari sauce
- 12 flour tortillas medium size
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)
Instructions
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!
Notes
Nutrition
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Ramona W says
Love this dish. The steak looks amazing. 🙂
Monique says
That steak!!! It looks like perfection.
Haven’t had fajitas in forever. Might have to change that.
[email protected] says
Once you get your artificial lighting figured out I think you’ll really like it. Use lots and lots of diffusion to soften things and you can get some great light. Anyway, super recipe! This is my kind of dish – thanks.
Meagan @ Scarletta Bakes says
I cried a little when I saw this. Tears of peppery joy. I mean, dang, girl! You soaked your peppers in BEER. Swoony swoon swoon…
Kim Beaulieu says
Ha, I know right. I always get nervous with alcohol cuz of my stupid tummy but this was okay. Didn’t bother me at all. Seriously yummy. Just editing some more pics now. I can’t seem to nail this one.
CCU says
The drunken peppers are definitely a nice touch 😀
Delicious recipe!
Cheers
CCU
Maureen | Orgasmic Chef says
I’m in love with this steak – good grief it looks good!
Betsy Cohen says
My mouth is watering looking at this recipe! I do hope the boytoy enjoyed his meal, too! 🙂
Jen @JuanitasCocina says
*hiccup* Can I have more peppers, please???
Amy @ What Jew Wanna Eat says
You had me at drunken, and sealed the deal with steak!
[email protected] is How I Cook says
This sounds positively, shamefully delicious. And I don’t eat beef. But I could shore do drunken peppers!
Dionne Baldwin says
Only you can make steak fajitas look this good, lady. You had my attention at drunken peppers! Oh I love fajitas all warm in their soft tortilla. Now I really really want one.
Colette says
Drunken peppers look yummy, KimBee!
PS- I made a fall wreath to give away for a very good cause (the Muscular Dystrophy Assoc). Pls enter to win it (pics, details on my blog http://www.cocointhekitchen.com), if you can – I will ship to Canada. xoxo
Fred says
great recipe, looking forward to it.
Denise Wilson says
roasted red peppers
Corinne says
Looks sooo good!!
Maneesha Pradhan says
Curried peppers with peanuts. An old dish my mom used to make.
Brooks says
What a scrumptious looking meal my dear! Cheers to Aly for scoring you the book. I think I’ll take this recipe for a test drive in the kitchen soon.
Kurt Jacobson says
Looks good but what do you think of substituting olive oil for butter in the drunken peppers?
Kim Beaulieu says
I say heck yah. Love both olive oil and butter. It works either way. It’s so good. You’re going to love it.
Emily @ Life on Food says
I have only heard such good things about that cookbook. I will have to get my hands on it soon.
[email protected] says
I love this recipe, Kim!! I want it for breakfast! It sounds SO GOOD!
Meghan says
You had me at drunken peppers! What a fabulous looking dish, Kim! Love your pics 🙂
Brittany A says
What do you use to baste the meat? I’ve made this a few times and LOVE it but I always toss the marinade after I sear it.
Kim Beaulieu says
Hi Brittany. Great question. I use the drippings from the steak. If you’re meat is too lean you can always use a little oil. Or set aside a wee bit of marinade before you put the meat in it. Hope that helps.