Father Leo’s Fusion Fajita’s

This is one of those recipes you see on tv and you just have to make it yourself. This one was Bobby Flay’s throwdown with Father Leo. Just looking at the show made my mouth water. After long searching on the internet I found Father leo’s Fusion Fajita’s. There is only one thing I cheated on with this recipe, I didn’t make the guacamole, bought it from the produce section freshly made. Next time when I have the time I will make it myself.
Ingredient
1 1/4 pounds flank steak
Tortilla’s
For the Marinade:
1/4 cup white wine
1/4 cup soy sauce
1 tsp red pepper flakes
2 tbsp ketchup
1/4 cup red wine vinegar
1/4 cup olive oil
1 cup dark brown sugar
2 garlic cloves, finely minced
2 tsp kosher salt
1 tsp cracked black pepper
1 tsp garlic powder
1 tsp ginger powder
For the Holy Guacamole:
2 avocados, halved and pits removed
Juice from 1 lime
1 garlic clove chopped
1/2 tsp salt
1/2 tsp black pepper
2 tsp minced parsley
2 tsp minced cilantro
2 tsp finely minced red onion
4 tsp olive oil.
For the Vegetables:
2 tbsp olive oil
1 garlic clove, minced
1/2 red onion, sliced thinly
2 colored peppers, sliced into 1/4-inch-thick pieces
2 to 4 tablespoons of the reserved marinade
Salt and pepper to taste
For the Screaming Sour Cream:
½ cup sour cream
2 tsp hot sauce
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tsp garlic powder
Instructions
In a bowl, combine all the marinade ingredients together and whisk until fully incorporated. Reserve ¼ cup of marinade.
prepare the vegetables, heat olive oil and garlic in a pan over high heat. Add the vegetables and saute for 2 to 3 minutes. Add the reserved ¼ cup marinade and cook for another minute. Season with salt and pepper. Take off heat and set aside. To make the sour cream, mix together the sour cream, hot sauce, salt, pepper, and garlic powder and refrigerate until ready to use.
To prepare the guacamole, remove the flesh from the avocados and immediately pour the lime juice on top to prevent the flesh from turning brown. Combine the rest of the guacamole ingredients and mash together with a fork. Set aside in the refrigerator. To assemble fajitas: Spread 1 heaping tablespoon of screaming sour cream over the tortilla. Add 4 to 5 thin slices of meat. Add a few pieces of stir-fried vegetables. Top with holy guacamole. . Pray and EAT!
*My Recipe Card. Right Click on pic, save to your hard drive, print as a 4×6 pic*
- Ingredient:
- 1¼ pounds flank steak
- Tortilla’s
- ¼ cup white wine
- ¼ cup soy sauce
- 1 tsp red pepper flakes
- 2 tbsp ketchup
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 1 cup dark brown sugar
- 2 garlic cloves, finely minced
- 2 tsp kosher salt
- 1 tsp cracked black pepper
- 1 tsp garlic powder
- 1 tsp ginger powder
- 2 avocados, halved and pits removed
- Juice from 1 lime
- 1 garlic clove chopped
- ½ tsp salt
- ½ tsp black pepper
- 2 tsp minced parsley
- 2 tsp minced cilantro
- 2 tsp finely minced red onion
- 4 tsp olive oil.
- 2 tbsp olive oil
- 1 garlic clove, minced
- ½ red onion, sliced thinly
- 2 colored peppers, sliced into ¼-inch-thick pieces
- 2 to 4 tablespoons of the reserved marinade
- Salt and pepper to taste
- ½ cup sour cream
- 2 tsp hot sauce
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tsp garlic powder
- In a bowl, combine all the marinade ingredients together and whisk until fully incorporated. Reserve ¼ cup of marinade.
- prepare the vegetables, heat olive oil and garlic in a pan over high heat. Add the vegetables and saute for 2 to 3 minutes. Add the reserved ¼ cup marinade and cook for another minute. Season with salt and pepper. Take off heat and set aside. To make the sour cream, mix together the sour cream, hot sauce, salt, pepper, and garlic powder and refrigerate until ready to use.
- To prepare the guacamole, remove the flesh from the avocados and immediately pour the lime juice on top to prevent the flesh from turning brown. Combine the rest of the guacamole ingredients and mash together with a fork. Set aside in the refrigerator. To assemble fajitas: Spread 1 heaping tablespoon of screaming sour cream over the tortilla. Add 4 to 5 thin slices of meat. Add a few pieces of stir-fried vegetables. Top with holy guacamole. Pray and EAT!
This is a great recipe. First of all, it does not have chili powder, thank you. Fajitas are not tacos! Simple and delicious recipe. Great for a Saturday cookout.
My only suggestions:
***Use Skirt Steak, better flavor than flank & traditionally used. Use either 6oz pineapple juice in marinade or sprinkle both sides with tenderizer while you make marinade. I use both, for flavor & tenderness. Skirt has the best flavor, but can be tough.
***Marinate at least overnight, up to 3 days in refrigerator. Seal in a gal. freezer bag. Best flavor=3 days.
***Grill over charcoal to push them over the top. This is traditional and how the best restaurants cook them. . We don’t make fajitas unless we’re starting a real fire. We like them cooked MR-Med. with crusty edges. BUT, skirt steak is thin, cooks quickly, and will burn bcuz of the brown sugar. Brown and crispy=good. Black=burned. Cook over med coals & watch it!
***Be sure to slice the meat across the grain, for max tenderness.
***You can grill your veggies, too. I also marinate them , separately, in
6 oz each pineapple juice & soy sauce,
2TBL each oil & vinegar (rice, balsamic, or red wine)
1 tsp each granulated garlic & black pepper,
I start the veggies on sides of grill first & remove to a platter as they become tender. I use chunks on skewers & halved red bell peppers. Separate onions by mashing with a fork & slice red bells about 1/4-1/2” thick to serve.
Your taste buds will love you! Thank you very much for the recipe.
Sorry, that was “onions” on skewers.
Thanks for you version. I am sure it is delicious.