A “fajita bar” is an entertaining way to serve a crowd. Set out large warmed flour tortillas, sour cream, lettuce, tomato, shredded Monterey Jack cheese, salsa, guacamole, black beans, pickled jalapeno peppers, sliced olives, corn, hot cooked rice and chopped cilantro. The bigger and more overstuffed the fajita, the better!
3 strip steaks, thinly sliced
2 TBS ancho or regular chili powder
2 TBS fresh lime juice
2 TBS Worcestershire sauce
1 tsp chipotle-flavored hot sauce, or to taste
3 TBS olive oil, divided
1 large red onion, peeled and sliced
2 green bell peppers, sliced
2 sweet red peppers, sliced
4 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
Minced cilantro, for garnish
Preheat oven to 300 degrees.
In a large bowl, mix chili powder, lime juice, Worcestershire sauce, hot sauce and 1 TBS olive oil. Toss with steak slices.
Heat 1 TBS olive oil in skillet. Sauté steak slices over medium-high heat until nearly medium rare. Remove from skillet and keep warm in a 300-degree oven.
Add remaining olive oil to skillet. Sauté onion and peppers over medium-high heat until softened, scraping up browned bits. Add garlic, salt and pepper. Cook until garlic is softened.
Serve steak and peppers on a large platter, garnished with cilantro. Serve with warmed flour tortillas, lettuce, tomato, cheese and all the fixings.
Gary: Any red that you might enjoy with red meat could pair with this entrée, though the softer reds with mellow tannins would be most appropriate. Garnacha/Côtes du Rhône, Zinfandel (usually higher in alcohol), Cabernet, Tempranillo, Sangiovese, Pinot Noir with richness and lower acidity, Syrah/Shiraz and similar reds would all work. Considering the chili powder and flavors, you might want a young version of your favorite wine to stand up to the dish, as an older, more delicate red could be overwhelmed and the time you spent aging it wasted. This might also be the time for a big white, like an oaky Chardonnay with its lower acid and intensity of flavor for the white wine lovers, a unique and refreshing marriage.