What do you get when you combine a dozen or so hungry revelers, a bare bones, unfamiliar kitchen and a limited time to cook? A fajita party, which was the perfect solution for entertaining friends and family while vacationing in Northern Michigan.
Fajitas, ubiquitous in Tex-Mex restaurant chains across America, are accommodating crowd pleasers. They are often made, as in the recipe below, with grilled skirt or flank steak, and served with tortillas, sauteed onions and peppers, guacamole, sour cream and salsa. Grated cheese and shredded lettuce are often included.
If vegetarians are a part of your crowd, add a dish of black beans to include a non-meat protein. Chicken or shrimp may be substituted for flank steak, or serve a combination of all three.
Aside from grilling the flank steaks 30 minutes prior to serving, much of the prep work was done in advance. I marinated the meat the day before and organized the fajita fillings several hours in advance. Even though the most primitive of grocery stores usually stocks Southwest seasoning blends, I remembered to pack my own special mix before my travels to rub over the steaks before grilling.
We’re in the height of tomato season, so I diced some juicy, flaming redheads purchased at a roadside stand and served them unadorned for the salsa. Feel free to jazz them up with chopped white onion, hot peppers and lime juice.
The result? The spicy rub hits the base notes, lending a flavorful crust, and the cooling tomatoes and piquant flavor of lime hit the treble. Herbaceous cilantro, creamy guacamole and seasonal tomatoes balance the composition; a symphony of flavor.
A fajita bar menu is ideal for casual entertaining for hosts who enjoy creating a relaxed party atmosphere without much fuss. Guests design personalized fajitas, and the tortilla base serves as an edible plate.
Eschew forks, if you desire; fajitas may be eaten — as long as they’re not gargantuan — with fingers. A fine remedy for satisfying your troops over the Labor Day weekend; a clever strategy for autumn tailgating, as well. Margaritas welcomed.
Disclaimer: This is not a recipe you can whip up in 30 minutes. This is a Polish Grandmother Recipe. And anyone who is a Polish Grandmother, or anyone who has a Polish Grandmother, or anyone (like me) who lives next door to a Polish Grandmother, knows that Polish Grandmother Recipes can’t be completed in less than thirty minutes. But … Full recipe post »
On Sunday’s journey back from Utah (an impromptu trip utilizing a free AMEX companion plane ticket), while poring over photographs taken hiking Zion National Park and Bryce Canyon, I lamented that I forget to take my wide-angle lens. Still. I could never capture Ansel Adam‘s American West no matter how many strings of cameras I roped around … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...
8 Responses to Grilled Flank Steak Fajita Bar