Father Leo Patalinghug's Funky Fusion Fajitas

Description

Source: BOBBY FLAY'S THROWDOWN! - BOBBY FLAY, STEPHANIE BANYAS, and MIRIAM GARRON

Ingredients

• ¼ cup dry white wine
• ¼ cup soy sauce
• ¼ cup red wine vinegar
• ¼ cup plus 2 tablespoons olive oil
• 2 tablespoons ketchup
• 1 cup firmly packed dark brown sugar
• 3 cloves garlic, minced
• 1 tablespoon ground ginger
• Kosher salt and freshly ground black pepper
• 1 teaspoon red pepper flakes
• 1 teaspoon garlic powder
• 1 (1¼-pound) flank steak
• ½ red onion, sliced into ½-inch-thick half-moons
• 1 green bell pepper, sliced into ¼-inch-wide strips
• 1 yellow or red bell pepper, sliced into ¼-inch-wide strips
• 4 green onions (white and green parts), sliced into ¼-inch pieces
• 12 (8-inch) flour tortillas, warmed
• Guacamole
• Screamin’ Sour Cream

Directions

1. Combine the wine, soy sauce, vinegar, the ¼ cup olive oil, the ketchup, brown sugar, 2 of the garlic cloves, the ginger, 2 teaspoons salt, 1 teaspoon black pepper, the red pepper flakes, and the garlic powder in a large bowl, and whisk together.
2. Remove about ½ cup and set it aside for serving.
3. Tenderize the steak by piercing it all over with a fork.
4. Place the steak in a resealable plastic bag, pour the rest of the marinade into the bag, and seal.
5. Refrigerate the steak for at least 2 and up to 4 hours.
6. Remove the steak from the refrigerator 30 minutes before grilling.
7. Heat the grill to medium-high.
8. Remove the steak from the marinade, discarding the marinade, and season with salt and pepper.
9. Grill for about 6 minutes per side for medium-rare, or to your desired doneness.
10. Let the meat rest for 10 minutes while you cook the vegetables.
11. Heat the remaining 2 tablespoons olive oil in a large sauté pan over medium-high heat.
12. Add the onion, bell peppers, green onions, remaining 1 clove garlic, a tablespoon or so of the reserved marinade, and salt and pepper to taste.
13. Cook, tossing occasionally, until the vegetables are crisp-tender, about 8 minutes.
14. Slice the steak into thin pieces across the grain.
15. Spread each tortilla with some guacamole and top with 4 to 6 slices of meat, some vegetables, some sour cream, and a drizzle of the reserved marinade if desired.
16. Say a “Grace Before Meals” and enjoy the feast!

YIELD: SERVES 6