Some of you may remember that last year I did a review of the actual Dbacks' Special. I concluded that all things considered, price, what I was expecting, stuff like that, it was a good deal. Hard to beat a buck and change for a meal, as long as you don't have too high of standards, which I really don't.
This is not about the Taco Bell special. No, my friends, this is about our own version of the Dbacks' Special. This is about going beyond words like 'low standards' and 'good for the price'. This is about great tacos to celebrate a great event! So without further ado, I give you steak fajitas that will make the Taco Bell version a thing of the past!
Courtesy of America's Test Kitchen
- 1/2 cup fresh lime juice
- 1/4 cup vegetable oil
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons ground cumin
- 2 teaspoons light brown sugar
- 1 jalapeno, seeded and chopped fine
- 1 tablespoon minced fresh cilantro leaves
- 2 skirt steaks, each about 3/4 lb.
- 2 large onions, cut into 1/2-inch slices
- 3 bell peppers (large), 1 red and 2 green, tops and bottoms removed, then cut in half lengthwise and seeded
- 12 (6-inch) flour tortillas
- Whisk lime juice, 2 tablespoons oil, garlic, soy sauce, cumin, brown sugar, and jalapeno in bowl. Transfer 1/4 cup marinade to bowl, add cilantro, and set aside. Prick steaks with fork about 50 times on each side, then cut each steak in half crosswise. Place steaks in large zipper-lock plastic bag, pour in marinade without cilantro, seal bag, and refrigerate at least 30 minutes or up to 2 hours. Don't over marinate. It turns the steaks kind of mushy. Remove steaks from bag, pat dry with paper towels, and discard the marinade in the bag
- For gas grills: Heat all burners on high for 15 minutes.
- Meanwhile, brush onions and peppers with remaining 2 tablespoons oil. Grill onions and peppers, turning occasionally but keeping lid down, until charred and softened, 8 to 12 minutes (peppers will cook more quickly so watch them a bit more than the onions). Turn off one burner, then move vegetables to cool side of grill. Grill steak directly over hot side of the grill until seared on both sides but still pink in center, 4 to 6 minutes per side. Transfer steak and vegetables to serving platter, pour cilantro marinade over, cover with foil, and let rest 5 minutes.
- For charcoal: Burn about 100 briquettes until they are all covered in a thin layer of light gray ash.
- Set the coals up so that about 2/3 of them are on one side of the grill, creating a cooler (relatively speaking) side. Then cook the same way as on a gas grill, but using the side with less charcoal as you would the off, but still warm, burners.
- After you have removed the steaks from the grill, gently toast the tortillas for about ten seconds each side over the grill. Wrap in aluminum foil to keep warm.
- Slice the vegetables up into medium size wedges. Cut the steak into thin slices (please be careful) across the grain of the steak. Serve on the tortillas.
Ta-dah! The Fang Food Special! I personally would recommend serving with an ice cold Pepsi product, in honor of the original special which you could only get with the purchase of one, and the bitter tears of our vanquished foes! Go Dbacks!