Beef Steak Fajitas

I adapted this recipe from an issue of Saveur Magazine. The flank is the underside of a cow’s belly. It’s a bit more chewy than the sirloin right above it, but it has a great beefy flavor for a cheap cut of beef. Marinating it for a couple of hours or even overnight makes it easier to cook later. Keep it medium-rare because flank gets more tough if overdone. Serve with bottles of Corona beer.

Ingredients:
1/2 pound of beef steak
flour tortillas
2 large tomatoes, chopped
1 red bell pepper, julienned
2 large red onions, thinly sliced
3 cloves of garlic, crushed
light soy sauce
lime juice
half a bunch of cilantro, finely chopped
red chili flakes
chipotle sauce
salt, pepper

1. Make the marinade. Mix in soy sauce, garlic, one of the onions and half of the cilantro in a bowl. Add some lime juice and season with salt and pepper to taste. Add the steak and marinate, covered in the fridge, for a couple of hours.
2. When ready to prepare, make salsa. Combine tomatoes, the other onion and the rest of the cilantro in a bowl. Add some lime juice and season with salt, pepper and red chilis to taste.
3. A few minutes before serving, preheat oven to 400º. Transfer steak to a pan and broil for about 7 minutes on each side for medium-rare. Remove from the oven and let rest for 10 minutes on a chopping board. Slice into strips along the grain.
4. Wrap tortillas in aluminum foil and heat in the oven for less than 2 minutes.
5. Let your guests assemble their own fajita: fill in tortilla with strips of steak and red bell pepper with some salsa, lime juice and chipotle sauce.