Steak Fajitas

with charred leek & pineapple salsa

Ingredients (serves 4):

  • 1-2 lbs steak tips

For the steak marinade:

  • ¼ C lime juice

  • ¼ C olive oil

  • 2 tablespoons soy sauce

  • 1 tablespoon cumin

  • ½ tsp smoked paprika

  • 1 tsp chili powder

  • 2 cloves garlic, minced

  • 2 tablespoons dark brown sugar

For the charred leeks & pineapple salsa:

  • 1 leek, white and light green part only

  • ½ pineapple, peeled and cored.

  • 2 Calabrian chiles, minced

  • Few sprigs of cilantro, ripped

  • 1-2 tablespoons of olive oil

  • Juice of ½ lime

  • Pinch of coarse sea salt

Flour tortillas

1 avocado, peeled, pitted & sliced

Sprigs of cilantro

Romaine lettuce


Steps:

  • Place the steak tips and marinade in a ziploc bag for 3-6 hours, in the refrigerator. 

  • Slice the leek in half lengthwise, and then halve those lengthwise.

  • Heat a cast iron skillet on high and spread the leek out in the skillet.  Cook until charred and then flip to char the other side.

  • Remove to a plate.

  • Slice the pineapple in half, widthwise.  Then cut those in half, through the middle so that the slices are about half an inch thick.

  • Place the four pieces of pineapple on the grill and cook until caramelized, then flip and do the same on the other side.  

  • Remove to the plate with the leek.

  • Once cool, cut the leek and pineapple into small pieces. Toss in a bowl with the Calabrian chiles, cilantro, olive oil, lime juice and salt.  

  • Add a little oil to the skillet and heat on high.  Take the steak out of the marinade and place the pieces  in the skillet, making sure to leave some space between pieces.  Cook about 10 minutes (until steak is pink on the inside), flipping half way through.  If the steaks are beginning to burn, lower the heat.  

  • Remove to a cutting board and slice steaks against the grain. 

  • To serve, place some lettuce in the tortilla.  Add steak, leek & pineapple salsa, some slices of avocado and a sprig of cilantro.