ENGLISH
13
GRILLED FLANK STEAK FAJITAS
Makes 4–6 servings
Ingredients:
1
flank steak (450 g / 16 oz.)
30 ml / 2 tbsp
Pit Boss 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 Pit Boss 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
Pit Boss 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
Pit Boss 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 Pit Boss 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.
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