THIS SOPHISTICATED VERSION OF STEAK FAJITAS, TOPPED WITH Smoked Garlic and Cilantro Cream Sauce (page 34) at the end, makes your taste buds do a hat dance. For more color, texture, and eye-appeal, cut the peppers and onions into quarters instead of slivers. Flank steak can be chewy, so tenderize it one of three ways: by marinating it for several hours in Chipotle Vinaigrette (page 22) or bottled Italian vinaigrette, by pounding the steak with a meat tenderizer or mallet, or asking the butcher at the meat counter to run it through the cuber for you. If you like, warm some flour tortillas, wrapped in foil, on the grill to help mop up all the delicious juices and sauce.
SERVES 4
1 cup Chipotle Vinaigrette (page 22) or bottled Italian dressing, divided
1½ pounds flank, skirt, hangar, flat iron, or western griller steak
2 bell peppers, or assorted peppers, seeded and quartered
1 large yellow or white onion, peeled and quartered
Smoked Garlic and Cilantro Cream Sauce (page 34)
Place ½ cup of the dressing and the steak in a resealable plastic bag and refrigerate for at least 1 hour or up to 8 hours.
Place ½ cup of the dressing and the peppers and onion in a separate sealable plastic bag and refrigerate for about 1 hour.
Prepare a hot fire in your grill.
Remove the steak from the marinade and pat dry. Grill for 2 to 3 minutes per side for medium-rare or an internal temperature of 130°F. Let the steak rest for 5 minutes while you grill the peppers and onions directly over the fire for 5 to 8 minutes, turning as needed, or until softened and slightly charry.
To serve, slice the steak against the grain, on the diagonal, and at a 45-degree angle, into slices about ¼-inch thick. Arrange the slices of beef with the grilled peppers and onions on the side. Spoon the warm Smoked Garlic and Cilantro Cream Sauce over all.