flank steak fajitas with smoked paprika crema
This dish was inspired by a farm share delivery late in the summer, when we received approximately 4 pounds of green bell peppers. One of the most obvious uses for green peppers is fajitas, but my husband and I decided to spice it up the standar fajita recipe with some unusual ingredients, including green onions (for added texture and color) and smoked paprika (for added spice and smokiness). I would recommend pairing this dish with a spicy Zinfandel or a well-rounded beer such as an amber ale.
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Flank steak (approximately 1 pound in weight, 1/2-inch thick)
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Olive oil (2 tablespoons total)
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Sea salt (3 teaspoons total)
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Smoked paprika (3 teaspoons total)
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Garlic powder (1 teaspoon)
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Red chili powder (2 teaspoons total)
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Butter (1 tablespoon)
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White onion (1 large, cut into slices)
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Green bell peppers (4 large, cut into slices)
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Portobello mushrooms (2 large, cut into slices)
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Green onions (2 large bunches, with ends trimmed, and cut in half)
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Sour cream (2 tablespoons)
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Lime zest (from 1 large lime)
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Lime juice (from 1 large lime; approximately 2 teaspoons)
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Fresh garlic (1 teaspoon, minced)
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Cotija cheese (2 tablespoons, shredded)
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Unwrap the raw steak and place in a shallow dish. Add 1 tablespoon of olive oil, 1 teaspoon of sea salt, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and 1 teaspoon of chili powder on top of the steak. Using tongs or a fork, turn the steak around in the spice mixture, ensuring that it is evenly coated.
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Melt 1 tablespoon of butter in a deep cast iron skillet over medium heat. When the skillet is hot, add the steak and cook for 3 minutes on one side. Turn and cook for another 1 to 2 minutes, until steak is medium rare.
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Remove steak to a cutting board and let rest until you are ready to serve.
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In the same skillet, first add the white onion slices. Saute over medium heat until lightly browned. Remove to a large mixing bowl.
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In the same skillet, add the green pepper slices. Saute over medium heat until lightly browned and softened, approximately 4 minutes. Be sure to taste and add salt as you cook. When cooked through, remove pepper slices to the same large mixing bowl.
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Add the mushroom pieces to the skillet. Cook until softened but not soggy, approximately 3 minutes. Add to the large mixing bowl.
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Finally, add the green onion pieces to the skillet; these will cook quickly. Turn with tongs until lightly brown and add to the mixing bowl.
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Using a spatula, gently toss the cooked vegetables together and taste for seasoning; add additional salt if needed.
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In a small bowl, whisk together the lime zest, lime juice, sour cream, garlic, 1 teaspoon of chili powder, 2 teaspoons of smoked paprika, and 1 tablespoon of olive oil. Adjust with additional salt as needed. The crema will be tangy and should be smooth enough to drizzle over the dish.
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To assemble the dish, transfer the vegetables to a large serving platter. Top with slices of cooked flank steak. Drizzle the crema over the entire dish and garnish with cotija cheese and additional smoked paprika.