Fajita's

Here's a simple farm fresh meal you can pick up at any local farmers market. I picked up some very nice onions and bell pepper at the market last weekend, then got some dry aged flank steak from 3J Beef (you can use free range chicken as well). Made with some fresh tortillas. Here is how I prepared the meal.

Sliced onion and bell peppers, then tossed with some vegetable oil and salt and pepper. Let sit for about 20 minutes in a bowl.

For the flank steak, all I use is salt and pepper. When you get a great cut of meat, all I ever use as a dry rub is salt and pepper to let the true flavors come out in the meat.

For the tortillas:
3 cups of whole grain flour (I use a “sifted” whole grain from Homestead Farms)
5 tablespoons of shortening
1 teaspoon of salt
1 cup of warm water

Place 3 cups of flour in a vertical mixer with hook attachment. Start on slow speed and add in the shortening 1 tablespoon at a time. Once you have 5 tablespoons of shortening slowly add in the salt and let incorporate. Finally slowly add the cup of warm water to the mix. Once you have a nice dough (about 1-2 min) pull out of mixer and let rest on the table for about 20 min. Divide the dough into about 10-12 dough balls and round them with your hand. Roll the dough balls out with a rolling pin to about 1.5 mm thick.

Heat a cast iron skillet on med-high and place the tortilla on the skillet for about 45 seconds, then turn over and cook the other side for about 30 seconds. You may need to adjust the heat so you don’t burn the tortillas.

I normally start the meat on the grill the same time that I am starting the tortillas, so everything is ready at the same time. So once you finish with your final tortilla, make sure that you are wrapping them with a clean dish towel or linen to keep them warm, your cast iron skillet should be nice and hot to throw your onions and peppers right in. Cook them for about 7 min or until they look good and tasty. Slice your flank steak up and serve in the cast iron skillet at the table with your fresh whole grain tortillas.

This is very simple and very fast. I normally have dinner ready with in about 30 min.

Goes well with salsa (which will be another recipe coming soon) and fresh lime margaritas!