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.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: