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Eat Me!!! With Revenge of the Birds: The Cure, Fajitas

Risky gives you the business on your post hangover fajitas.

Bay Areas Restaurants Confront Global Rice Shortage Photo by Justin Sullivan/Getty Images

HAPPY NEW YEAR BIRD GANG!

Well, the Cards season has come to an end. For some, game day jerseys will be packed, others will root for their next favorite team that are continuing the quest for the big game, and some will just be getting started building their draft boards for this new year.

The last game for the season will be played against Division rival Rams in LA.

Being New Year’s Day, and thinking many may be feeling a little puny out there from a few too many libations while waiting for 2017 to arrive, let’s do something quick, easy, and tasty for game day.

Beating the Rams always makes me feel better so let’s give them the headache this time with a win!

Hangover Heat Spicy Fajitas

The Players

First String

  • 1 1/4 pounds hanger steak (You can also use flank or skirt steak)
  • 2 tablespoons olive oil
  • 3 cloves garlic, finely chopped
  • 1/2 bottle your favorite beer
  • Zest and juice of one large orange
  • 2 tablespoons soy sauce
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 1 pinch dark brown sugar, to taste
  • salt and pepper, to taste
  • 2-4 dashes Tabasco sauce, to taste

Second String

  • 1 red bell pepper
  • 1 green bell pepper
  • 1 orange bell pepper
  • 1 large yellow onion
  • 1/8 cup fresh cilantro
  • 2 tbsp butter
  • 12 8" Flour tortillas

Pre- Game

Place the steak into a shallow pan or large zip lock bag.

Add the olive oil, beer, zest, juice spices and soy sauce to a bowl and mix to incorporate and pour it on the meat.

If the meat is in a dish, use tongs to flip the meat over a few times making sure the marinade coats all of it.

Let the meat marinate for 30 minutes in the fridge, or overnight.

Meanwhile-

Slice the peppers into thin strips and place in a large bowl.

Slice the onion in half and then into thin slices, add to the peppers.

Put the peppers and onion into aluminum foil pouches add some butter to each pouch and seal the edges tightly.

Heat your grill to High.

The Game Plan

Put the veggie pouches on the grill and heat 5 min. or so, each side.

Place the steak carefully onto the heat and sear for about 3-4 minutes.

Flip the steak over and repeat on the other side for another 3-4 minutes or longer if you prefer the meat more well done. (medium to medium rare is perfect for this type of meat)

Transfer the steak to a plate and let rest while you finish the vegetables and heat the tortillas.

Lay tortillas on the grill to warm them up. Don’t burn them!

Turn off the heat and slice the steak diagonally into thin strips.

Place on a platter with the cooked peppers and onion. Garnish with fresh chopped cilantro.

Serve with the warm flour tortillas, salsa sour cream and guacamole on the side if you like.

Extra Point

In a large bowl add and mix the following salsa ingredients-

  • ¼ cup cilantro (finely chopped)
  • 4 cloves garlic (minced
  • 2-4 medium jalapeno (or habanero finely chopped
  • 2 tbsp. lime juice
  • 1 tsp cumin
  • 5 large tomatoes finely chopped (without seeds)
  • 1 medium purple onion finely chopped

(Add 2 chopped avocado if you wish)

Serve as a topper for the fajitas or with tortilla chips.

Grab a beer, Enjoy and…

GO CARDS!!!