May 29, 2010

Fajita Steak Pinwheel Skewers


Rolling into the Weekend 
Sorry, that’s the best title I could think of…

Now, I’m not sure how many folks in the states are home this weekend, many are enjoying hopefully a long holiday and I wish everyone a safe Memorial Day.

This is a little different version of a fajita recipe. It’s one I made up last weekend but it turned out really great. Flavorful, with just a hint of Mexican essence, more of a grilled shish-ka-bob taste actually and that’s just fine with me. I think the next time I might add to the marinade a tablespoon of pureed chipotles in adobo sauce to give it a little more kick. Either way, I think you will like it. Enjoy!


Fajita Steak Pinwheel Skewers

About 2 pounds flank or sirloin steak, 1/2 inch thick
    For the marinade paste
    6 garlic cloves, peeled
    2 jalapeños, stemmed and seeded
    1/4 cup chopped sweet onion
    1 teaspoon crushed oregano
    1 teaspoon black pepper
    1 teaspoon brown sugar
    1 teaspoon lime zest
      For the basting sauce
      1/4 cup soy sauce
      2 tablespoons Worcestershire
      1 teaspoon black pepper
      1/2 teaspoon salt
      1 tablespoon red wine vinegar
      1 tablespoon lime juice
      2 tablespoons Wesson oil
        In a small blender or chopper, pulse the garlic, jalapeños, and onions to finely chop. Spoon into a large bowl and add remaining marinade ingredients mixing well.

        Cut steak into thin strips, half to quarter inch wide, down the longest side of the steaks. Add to the marinade and coat all pieces. Refrigerate for a couple of hours.

        Mix the basting sauce together in a small saucepan, warm for a minute or two and set aside.

        To assemble skewers, take each piece of meat and twirl around on a flat surface making a pinwheel. I used a large baking pan. Run a metal or wooden (soaked) skewer through several so that you have 5 or 6 on each skewer.

        Place on a medium high grill, mop with the basting sauce and cook 5 to 7 minutes per side basting several times on each side or cook until desired doneness. 

        See what others are grilling with my good friend Dara and the summertime food event...“Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”

        10 comments :

        1. oh wow jalenpeno's just when I thought my menu was set for the next cookout you hit me with another awesome recipe....this is all mine for sure...love the hot peppers in there....got to try this one thanks again...have a blessed weekend....~!!

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        2. Love the pinwheel idea! And the taste must be incredible.

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        3. Great idea! Will have to make these. Thanks for sharing!

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        4. Hi Drick, what another great recipe from you, I love the pinwheel idea and the chipotle in adobo sauce WOW. Love them. Thank you for sharing. I'm saving this again in my recipe box.

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        5. Love the basting sauce. Pinwheel idea is grand - celebratory and fun. Then you add a little heat with the peppers and a lot of heat from the grill - scrumptious!

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        6. what a great idea, not only is it flavorful, but looks really fun! sounds like you made an outstanding sauce, the chipotle would really kick it up a notch!

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        7. How interesting. You have just given me an idea for a dish that I have been thinking about.

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        8. I can't wait to try these. I love the pinwheel idea for the meat, would be perfect for a buffet. And the basting sauce, we all know I like it Saucy:)

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        9. I can only imagine how flavorful it would be for the beef with that marinade and basting sauce!

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        10. This is really interesting. I love the coin look. I can play with the arrangement :D

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