Grilled Flank Steak Fajitas - Louisiana Grills LGK13 Montaje Y Operación

GRILLED FLANK STEAK FAJITAS

Makes 4–6 servings
Ingredients:
1 flank steak (450 g / 16 oz.)
30 ml / 2 tbsp Louisiana Grills Sweet Heat Rub & Grill seasoning
45 ml / 3 tbsp olive oil, divided
1 red pepper, halved with stems /seeds removed
1 yellow pepper, halved with stems /seeds removed
1 green pepper, halved with stems/seeds removed
1 sweet onion, large, sliced thick along base
8 corn tortillas
Extra Fixings:
salsa
guacamole
sour cream
cheddar cheese, shredded
iceberg lettuce, thinly sliced
Directions:
1. Rub flank steak with 15 ml / 1 tbsp olive oil and Louisiana Grills Sweet
Heat Rub & Grill seasoning. Cover and marinate in the refrigerator
for 1 hour.
2. Lightly brush peppers and onion with olive oil.
3. Light your ceramic charcoal barbecue to 205°C / 400°F. Place pepper
and onion on grill and cook 5 minutes per side. Watch carefully to
ensure the peppers and onion do not burn.
4. Remove peppers and onion from grill and toss lightly with remaining
olive oil in a medium-sized bowl. Transfer peppers and onions to a
cutting board and slice into strips. Set aside.
5. Place flank steak directly on grill. Cook until medium rare, about 4
minutes per side, or until meat reaches an internal temperature of
74°C / 165°F.
6. Remove flank steak from the grill and transfer to cutting board. Let
meat rest for 5 minutes then slice against the grain into strips.
7. Place flank steak, peppers, and onions in a platter and serve
immediately with warm tortillas, salsa, guacamole, sour cream,
shredded cheese, thinly sliced iceberg lettuce, or your favourite
fajitas toppings.
BLACKENED MAHI-MAHI TACOS WITH
MANDARIN HABANERO MANGO SALSA
Makes 4–6 servings
Ingredients:
4 mahi-mahi fillets (170 g / 6 oz.)
30 ml / 2 tbsp Louisiana Grills Mandarin Habanero spice
30 ml / 2 tbsp olive oil
475 ml / 2 cups shredded red cabbage
235 ml / 1 cup sour cream
12 small corn tortillas
Mandarin Habanero Mango Salsa:
2 mangos, peeled and diced
15 ml / 1 tbsp Louisiana Grills Mandarin Habanero seasoning
30 ml / 2 tbsp lime juice
80 ml / 1/3 cup red onion, diced
60 ml / 1/4 cup fresh cilantro, chopped
Directions:
1. Rinse mahi-mahi fillets under cold water and blot dry with paper
towel. Rub fillets with olive oil, then sprinkle Louisiana Grills
Mandarin Habanero seasoning over both sides of the fillets, rubbing
the seasoning in. Set aside.
2. Prepare Mandarin Habanero Mango Salsa by combining all
ingredients in a medium-sized bowl, tossing lightly to mix. Set aside.
3. Light your ceramic charcoal barbecue to 205°C / 400°F. Place mahi-
mahi fillets directly on the grill and cook 5–7 minutes on each side.
4. Remove mahi-mahi from grill and let rest 5 minutes before pulling
apart into small pieces.
5. Carefully remove cooking grate from barbecue using oven mitts
or grill grippers. Replace grill grate with heat deflector and place
tortillas on heat deflector, heating for 30 seconds–1 minute or until
warm, but not hot.
6. Stack the tortillas in twos. Distribute the fish evenly between each
set of tortillas. Top with red cabbage, sour cream, and mango salsa.
7. Serve immediately.
14