Father Leo Patalinghug’s Funky Fusion Fajitas

Name: Father Leo Patalinghug’s Funky Fusion Fajitas
Yield: serves 6
Ingredients: 1/4 cup dry white wine; 1/4 cup soy sauce; 1/4 cup red wine vinegar; 1/4 cup plus 2 tablespoons olive oil; 2 tablespoons ketchup; 1 cup firmly packed dark brown sugar; 3 cloves garlic, minced; 1 tablespoon ground ginger; Kosher salt and freshly ground black pepper; 1 teaspoon red pepper flakes; 1 teaspoon garlic powder; 1 (1 1/4-pound) flank steak; 1/2 red onion, sliced into 1/2-inch-thick half-moons; 1 green bell pepper, sliced into 1/4-inch-wide strips; 1 yellow or red bell pepper, sliced into 1/4-inch-wide strips; 4 green onions (white and green parts), sliced into 1/4-inch pieces; 12 (8-inch) flour tortillas, warmed; Guacamole; Screamin’ Sour Cream (recipe follows); 1/2 cup sour cream; 2 tablespoons hot sauce; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon garlic powder

December 9, 2011

Recipe information

Yield
serves 6

Ingredients

1/4 cup dry white wine

1/4 cup soy sauce

1/4 cup red wine vinegar

1/4 cup plus 2 tablespoons olive oil

2 tablespoons ketchup

1 cup firmly packed dark brown sugar

3 cloves garlic, minced

1 tablespoon ground ginger

Kosher salt and freshly ground black pepper

1 teaspoon red pepper flakes

1 teaspoon garlic powder

1 (1 1/4-pound) flank steak

1/2 red onion, sliced into 1/2-inch-thick half-moons

1 green bell pepper, sliced into 1/4-inch-wide strips

1 yellow or red bell pepper, sliced into 1/4-inch-wide strips

4 green onions (white and green parts), sliced into 1/4-inch pieces

12 (8-inch) flour tortillas, warmed

Guacamole

Screamin’ Sour Cream (recipe follows)

Screamin’ Sour Cream

1/2 cup sour cream

2 tablespoons hot sauce

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon garlic powder

Preparation

Step 1
Combine the wine, soy sauce, vinegar, the 1/4 cup olive oil, the ketchup, brown sugar, 2 of the garlic cloves, the ginger, 2 teaspoons salt, 1 teaspoon black pepper, the red pepper flakes, and the garlic powder in a large bowl, and whisk together. Remove about 1/2 cup and set it aside for serving.
Step 2
Tenderize the steak by piercing it all over with a fork. Place the steak in a resealable plastic bag, pour the rest of the marinade into the bag, and seal. Refrigerate the steak for at least 2 and up to 4 hours.
Step 3
Remove the steak from the refrigerator 30 minutes before grilling.
Step 4
Heat the grill to medium-high.
Step 5
Remove the steak from the marinade, discarding the marinade, and season with salt and pepper. Grill for about 6 minutes per side for medium-rare, or to your desired doneness. Let the meat rest for 10 minutes while you cook the vegetables.
Step 6
Heat the remaining 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add the onion, bell peppers, green onions, remaining 1 clove garlic, a tablespoon or so of the reserved marinade, and salt and pepper to taste. Cook, tossing occasionally, until the vegetables are crisp-tender, about 8 minutes.
Step 7
Slice the steak into thin pieces across the grain. Spread each tortilla with some guacamole and top with 4 to 6 slices of meat, some vegetables, some sour cream, and a drizzle of the reserved marinade if desired. Say a “Grace Before Meals” and enjoy the feast!
Screamin’ Sour Cream
Step 8
Whisk all the ingredients together in a small bowl. Cover and refrigerate for at least 30 minutes.

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TagsWhite Wine Wine Alcohol Beverages Tex-Mex American Ginger Herbs & Spices Steak Beef Meat Bell Pepper Vegetable Sour Cream Dairy Main Dinner Nut Free Grilling Cookbooks

Recipe information

Ingredients

Screamin’ Sour Cream

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Screamin’ Sour Cream

Step 8

Recipe notes