Sunday, July 22, 2012

Marinade for Flank Steak and Mushroom Fajitas

This simple marinade for fajitas takes no time to put together and has been a hit with our family and friends for, oh, about 15 years or so. One of my favorite fajita memories was the time the neighbor we never ever see popped his head over the fence and said "What are you grilling?! That smells fantastic!!!!".

If you are a vegetarian, skip the steak and just use mushrooms. There is simply no better way to marinade a portobello for grilling.

Marinade for Flank Steak and Mushroom Fajitas
Nutrition Facts

What to get:

1 pound flank steak - do not bother getting the silly "tenderized" version as the texture is most unpleasant.
2 portobello mushrooms
2 heavy duty zip lock bags
1 two cup sized Pyrex container with pour spout
1 cup aged Balsamic Vinegar from Modena - yes the source is important. Read the labels.
1/4 cup good red wine with an assertive character
1/8 cup good quality extra virgin olive oil
1 4 oz container chopped garlic in olive oil.
2 T cilantro, chopped (can use dried parsley if you were unmindful and failed to get or grow cilantro)
1/4 t or so of freshly ground black peppercorns

How to assemble the marinade:

Measure the vinegar and then the olive oil into the Pyrex measuring container. Dump in the entire jar of garlic. Don't worry about this. The jarred garlic is not anywhere near as potent as fresh garlic would be. If you are a purist and never buy prepared foods at all even simply prepared foods, chop garlic. Shoot for approximately 1/4 cup of the stuff. Twist a bunch of pepper into the container and stir well.

How to get it all together:

Put the steak in one of the zip lock bags. Do not seal the bag.

Rinse (yes, I do this right before using mushrooms) the mushrooms and break off the stem if it sticks out beyond the cap. Pat dry with paper towels. Put the rinsed and dried mushrooms into a second zip lock bag. Do not seal the bag.

Stir and pour half the marinade into each bag. Turn a few times to make sure that the marinade coats the steak and mushrooms well on both sides. Press out as much air as you can and seal.

Place in the refrigerator for anywhere from 1-5 hours. Remove from the fridge about half an hour before grilling. Both grill much better when brought to at least near room temperature.

Discard all extra marinade. No need to baste during cooking.


Do not use this marinade on shrimps. The balsamic vinegar is too intense.

Mindfully enjoy your tender steak and mushrooms nicely sliced and placed lovingly within a beautiful home made tortilla. You can add fresh jalapeno slices if you have a few fresh picked from your garden. Onion slices are fine too - either raw or caramelized with sweet red pepper. Salsa or homemade guacamole are wonderful as well. Put out a bunch of options on the table and let people address their own meal in the manner they find most delicious.

1 comment:

  1. I've never used cilantro in a marinade; this sounds great!