Seis de Mayo Fajitas


Hola! We celebrated Cinco de Mayo on Seis de Mayo. It was charred perfection. The weather didn’t allow us to cook outdoors, but the trusty cast iron skillet was amazing as always. It started the day before with creating a pineapple salsa with chipotles. Knife skills are crucial here. Then the morning of, I whisked up a marinade for the flank steak and made a loaf of polenta. Both spent the day in the icebox. Then around 4:30, the feast began. First I charred a green pepper, quartered onion and 2 ears of corn while the steak warmed up to room temp. Then I cranked the heat and seared the steak to medium rare (4-6 minutes per side). Lastly, while the steak rested, I sliced and seared the polenta and warmed up the flour tortillas.  Photo: Becca Henry.

STEAK MARINADE  |  GRILLED HERB POLENTA   |  PINEAPPLE CHIPOTLE SALSA

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