Flank Steak cooked to perfection. plus peppers cooked to perfection (then simmered in alcohol) equals sheer perfection for dinner. This recipe is a new family favourite. Absolutely easy and delicious!
This recipe is adapted from Sunny Anderson’s recipe for Flank Steak Fajitas with Chimichurri and Drunken Peppers. I love Sunny Anderson, her cooking style and temperament suit me well. So when my friend, Aly from Cooking in Stilettos mentioned on Facebook she was waiting in line to meet Sunny I immediately asked her to ask Sunny where she shops for clothes. 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 last week. She autographed it for me, and wrote a little personal note which I was so inspired and touched by. 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 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.
This recipe in my second Pepper recipe for our Pepper Party courtesy of Divemex. I made a fabulous Roasted Red Pepper and Italian Sausage Pasta for our first day. It was seriously scrumptious. If you get a chance to try it you totally should.
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Today’s giveaway is a Wusthof Classic 8” Chef’s Knife – $190 Value, so make sure you stick around and enter to win. There’s a rafflecopter at the end of the post where you can enter for your chance to win this amazing knife. Good luck to all my readers.
Now back to these amazing fajitas. I have to admit this was poor planning on my part. I wanted to wait till Sunday to make this since Mini-me’s Boytoy was swinging by for dinner. I know he loves this kind of meal. Sunday turned into a super busy day and by the time I made these we had a huge storm. It was pitch black here, by the time the rain stopped it was dark out. So I had to take the fajita pics with artificial light, which I am not a fan of. I may retake them. We’ll see how today goes. Luckily the recipe turned out to be perfect so while I was bummed about the pics I was over the moon for the recipe.
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- Fresh cilantro do this according to your taste, I used about 1/2 bunch
- Fresh parsley do this according to your taste, I used about 1/2 bunch
- 5 garlic cloves
- 1/2 red onion chopped
- 2 shallots chopped
- 1 teaspoon smoked paprika
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1/2 cup sauce I used Kobe Finishing Sauce (any stir fry sauce would work)
- Salt and Pepper to taste
- 2 pounds of flank steak
- Salt and Pepper to taste
- 1/4 cup Kobe Finishing Sauce to baste
- 12 flour tortillas medium size
- 2 tablespoons butter
- 2 green peppers seeded and cut into thin strips
- 2 red peppers seeded and cut into thin strips
- 2 yellow peppers seeded and cut into thin strips
- 2 jalapeno peppers seeded and diced
- 1 Vidalia onion cut into thin strips
- 3 shallots cut into thin strips
- 2 cloves of garlic peeled, smashed and chopped
- Salt and Pepper to taste
- 16 ounces of beer pale ale (if you're not a drinker you can use carbonated water)
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Combine the ingredients in a food processor. Pulse till smooth. Set aside. Marinate the steak in this overnight.
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Preheat oven to 450 degrees F.
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Line a grilling pan with foil. Spray with non stick spray.
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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.
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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.
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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.
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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.
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Once it's ready slice against the grain to avoid tough meat. Slice it thinly.
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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.
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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.
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Pile the toppings on the tortillas and have at it.
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Enjoy with a bit old Peppery smile!
Please remember this is best marinated overnight. Flank steak is full of flavour but can be a tad tough and chewy. So marinate for a minimum of 2 to 4 hours. I'd highly recommend doing it overnight.
Adapted from Sunny Anderson's Flank Steak Fajitas with Drunken Peppers
Make sure you stop by to visit the other Pepper Party Peeps to see what they whipped up for you!
Stuffed Bell Peppers with Chicken and Cheddar by Cook the Story
Roasted Red Pepper Hummus by What Jew Wanna Eat
Curried Cashew Pepper Patties {gluten free} by Chocolate & Carrots
Roasted Red Pepper and Onion Dip by Juanita’s Cocina
Sweet Pepper-Masa Cake by Culinary Adventures with Camilla
Breakfast Casserole by Mother Thyme
Onions and Peppers Naan Pizzas by poet in the pantry
Steak Fajitas with Drunken Peppers by Cravings of a Lunatic
Chile-Red Pepper & Ginger Soy Beef Lettuce Cups by White Lights on Wednesday
Moroccan Style Stuffed Peppers by Frugal Antics of a Harried Homemaker
Souffleed Green Peppers by Jane’s Adventures in Dinner
Cheesy Polenta Stuffed Peppers by Cooking In Stilettos
A little about Divemex, our Pepper Party Pals:
“The growers of Divemex specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere. But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that puts workers first.”
You can stop by my Roasted Red Pepper and Italian Sausage Pasta post to enter to win the prize from day 1. It’s a fabulous Le Creuset 3 ½ quart Signature Braiser , a $240 value. Make sure you join us again on October 9 for more Pepper Party Fun and great prizes. Now without further ado here’s the rafflecopter to enter today’s giveaway. Good luck!
Toodles and smoochies! xx
Ramona W says
October 7, 2013 at 9:56 AMLove this dish. The steak looks amazing. 🙂
Monique says
October 7, 2013 at 11:53 AMThat steak!!! It looks like perfection.
Haven’t had fajitas in forever. Might have to change that.
john@kitchenriffs says
October 7, 2013 at 12:42 PMOnce 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
October 7, 2013 at 1:27 PMI 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
October 7, 2013 at 6:48 PMHa, 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
October 7, 2013 at 6:19 PMThe drunken peppers are definitely a nice touch 😀
Delicious recipe!
Cheers
CCU
Maureen | Orgasmic Chef says
October 7, 2013 at 8:59 PMI’m in love with this steak – good grief it looks good!
Betsy Cohen says
October 7, 2013 at 9:22 PMMy mouth is watering looking at this recipe! I do hope the boytoy enjoyed his meal, too! 🙂
Jen @JuanitasCocina says
October 7, 2013 at 9:23 PM*hiccup* Can I have more peppers, please???
Amy @ What Jew Wanna Eat says
October 7, 2013 at 10:28 PMYou had me at drunken, and sealed the deal with steak!
Abbe@This is How I Cook says
October 7, 2013 at 11:32 PMThis sounds positively, shamefully delicious. And I don’t eat beef. But I could shore do drunken peppers!
Dionne Baldwin says
October 8, 2013 at 2:58 AMOnly 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
October 8, 2013 at 3:19 PMDrunken 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
October 8, 2013 at 3:27 PMgreat recipe, looking forward to it.
Denise Wilson says
October 8, 2013 at 3:43 PMroasted red peppers
Corinne says
October 8, 2013 at 4:50 PMLooks sooo good!!
Maneesha Pradhan says
October 8, 2013 at 5:43 PMCurried peppers with peanuts. An old dish my mom used to make.
Brooks says
October 8, 2013 at 10:09 PMWhat 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
October 9, 2013 at 3:00 PMLooks good but what do you think of substituting olive oil for butter in the drunken peppers?
Kim Beaulieu says
October 9, 2013 at 6:33 PMI 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
October 9, 2013 at 7:25 PMI have only heard such good things about that cookbook. I will have to get my hands on it soon.
Kate@Diethood says
October 10, 2013 at 11:06 AMI love this recipe, Kim!! I want it for breakfast! It sounds SO GOOD!
Meghan says
October 13, 2013 at 8:40 PMYou had me at drunken peppers! What a fabulous looking dish, Kim! Love your pics 🙂
Brittany A says
March 13, 2017 at 9:16 PMWhat 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
March 17, 2017 at 2:14 AMHi 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.