Grilled Flat Iron Steak Fajitas
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
1/2 cup orange juice (about 2 juicy oranges)
1/3 cup lime juice (about 3 limes)
1 teaspoon kosher salt
1-1/2 teaspoons ancho chile powder
1-1/2 teaspoons ground cumin
1/2 teaspoon garlic powder
1 teaspoon light brown sugar
1 tablespoon soy sauce
2 tablespoons extra-virgin olive oil
1 to 1-1/4 lb. flat iron steak
For serving: wedges of lime, thinly sliced onion, bell peppers, warmed tortillas and your choice of toppings (salsa, guacamole and sour cream)
Makes 4 servings.
In a small bowl, combine the orange juice, lime juice, salt, chile powder, cumin, garlic powder, sugar, soy sauce and olive oil. Whisk well to incorporate the ingredients. Place the steak in a zippered bag and pour the marinade over. Press out any air in the bag and place the sealed bag into a shallow baking dish. Refrigerate for at least four to eight hours and up to overnight, scrunching the bag once or twice if you think about it.
Pull the meat out of the fridge and allow it to come to room temperature. Fire up your grill (you want it nice and hot medium-high heat). Remove the steak from the marinade (discard the marinade) and grill the steak, flipping once, until browned on both sides and medium-rare, about 10 minutes total, depending on the steak’s thickness. Remove from the grill to a platter or cutting board and cover with foil. It’s crucial to allow the steak to rest for about 10 minutes to allow the juices to redistribute. Thinly slice the beef against the grain on a diagonal spritz a good amount of lime over and serve. The citrus in this recipe is the star and that crucial squeeze of lime over the steak after it’s been sliced makes a huge difference-so bright and fresh.