ST. LOUIS —
Grilled Flat Iron Steak Fajitas with Roasted Hatch Chiles
1 giant clove garlic, peeled and minced
1 teaspoon smoked sea salt flakes
½ teaspoon freshly floor black pepper
¼ – ½ teaspoon Melissa’s Hatch Chile powder
1 ½ kilos flat iron beef steak
In a small bowl, stir collectively garlic, smoked sea salt, cumin, black pepper, and Hatch chile powder. Rub the spice combination into the meat till each side are effectively coated. Preheat the grill.
2 giant inexperienced bell peppers, rinsed, seeded, and sliced into strips
1 giant crimson bell pepper, rinsed, seeded, and sliced into strips
1 giant candy onion, peeled, halved, and sliced
2 Hatch inexperienced chiles, rinsed
1 bundle corn or flour tortillas
Place the Hatch chiles on the grill over medium warmth. Roast 10 to 12 minutes, turning the peppers over with tongs because the pores and skin blisters and blackens. As soon as the chiles are roasted, switch them to a plastic zipper bag, seal, and set them apart to steam. When the chiles have cooled, take away the burned pores and skin with a paper towel. Reduce off the stem and discard, cut up the chiles in half lengthwise, take away the seeds, and lower into skinny strips.
Place bell pepper strips and onion slices in a grill basket and roast on the grill over medium warmth till they’ve softened and are frivolously charred, stirring sometimes. Whereas the peppers and onions are cooking, place the meat on the grill. Cook dinner 4 to five minutes, flip it over, and prepare dinner 3 to 4 minutes extra, or till a meat thermometer registers 125 levels for medium uncommon. Take away it from the warmth and set it apart 5 minutes to relaxation. Slice into skinny strips.
To assemble, tuck meat, grilled peppers and onions, and strips of Hatch chile into heat tortillas. Garnish with bitter cream, if desired.
