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Jerk Fajitas recipe (Meat)

Yield: 6 servings

½ cups chopped green onions
1   chopped yellow onion
1   chopped habanero
2 teaspoons fresh thyme leaves
1 tablespoon corn oil
1 tablespoon apple cider vinegar
3 tablespoons soy sauce
2 teaspoons brown sugar
1 teaspoon allspice
½ teaspoons ground nutmeg
½ teaspoons ground cinnamon
some   salt and pepper
2 lb flank steak
2 tablespoons Dry Jerk seasoning
12   flour tortillas
1   sliced yellow onion
2   sliced green bell peppers
1 tablespoon corn oil
1   lime
some   fresh salsa

Posted by Margo on Sep 14, 2010


Put all the marinade ingredients into a food processor and pulse until blended and somewhat smooth. Place the steak, veggies and marinade mixture in a large bag and refrigerate for at least 4 hours.

Remove meat from fridge, sprinkle with 1 tablespoon of dry jerk seasoning and allow to come close to room temperature. Wrap tortillas in foil and put them in a 300°F oven until warmed. Preheat grill to highest heat. Place a cast iron skillet or Dutch oven on the grill grate. Once the skillet is hot, add the corn oil and the veggies and 1 teaspoon of the dry jerk seasoning and cook until tender.

Meanwhile, about the time you put the vegetables on; begin grilling the steak for about 4 – 5 minutes per side for medium rare. Let the steak sit for about 10 minutes while you cook the veggies. Right before the veggies are done, slice the steak into strips, against the grain and on a bias. Add some of the steak strips to the veggie skillet and squeeze the lime halves over the mixture which will create the signature sizzle.

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Yum May have to try this when the weather gets warmer
Written by Kristine on Sep 14, 2010

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