Nearly every day, we all experience “throwdowns” to one degree or another.
When preparing this meal, think about the throwdowns others face in life and how they compare to your own. Looking at your trials from a different perspective will help you savor both your meals and your blessings that much more.
Ingredients
1¼ pounds flank steak
Marinade
2 garlic cloves, finely minced
¼ cup white wine
¼ cup soy sauce
2 tablespoons ketchup
1 teaspoon red pepper flakes
¼ cup red wine vinegar
¼ cup olive oil
1 cup dark brown sugar
2 teaspoons kosher salt
1 teaspoon cracked black pepper
1 teaspoon garlic powder
1 teaspoons ginger powder
Holy Guacamole
2 avocadoes, halved and pits removed
Juice from 1 lime
1 garlic clove, chopped
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons minced parsley
2 teaspoons minced cilantro
4 teaspoons finely minced red onion
4 teaspoons olive oil
Vegetables
2 tablespoons olive oil
1 garlic clove, minced
½ red onion, sliced thinly
2 colored peppers, sliced into ¼-inch-thick pieces
2 to 4 tablespoons of the reserved marinade
Salt and pepper to taste
Screamin’ Sour Cream
½ cup sour cream
2 teaspoons hot sauce
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon garlic powder
Tortillas
Preparation
1. Use a fork and poke holes in the steak to tenderize. Place in a reselable plastic bag and set aside. In a bowl, combine all the marinade ingredients togerher and whisk until fully incorporated. Reserve ¼ cup of marinade. Pour the rest of the marinade in the bag with the flank steak and refrigerate for 2 to 4 hours.
2. To cook the steak, heat grill to high. Place steaks and turn down heat to medium. Cook for 7 minutes on each side and let rest for 7 miinutes. When preparing to serve, cut thin strigs agsinst the grain of the meat.
3. To prepare the guacamole, remove the flesh from the avocadoes and immediately pour the lime juice on top to prevent the flesh from turning brown. Combine the rest of the guacamole ingredients and mash together with a fork. Set aside in the refrigerator.
4. To prepare the vegetables, heat olive oil and garlic in a pan over high heat. Add the vegetables and saute for 2 to 3 minutes. Add the reserved ¼ cup marinade and cook for another minute. Season with salt and pepper. Take off heat and set aside.
5. To make the sour cream, mix together the sour cream, hot sauce, salt, pepper, and garlic powder and refrigerate until ready to use.
6. To assemble fajitas: Spread 1 heaping tablespoon of guacamole over the tortilla. Add 4 to 5 thin slices of meat. Add a fiew pieces of stir-fried vegetables. Top with sour cream. Pray and eat!
Serves 4 to 6
