Call this one a younger cousin to another fine recipe on this site, Jason Wilson’s Badasssss Caramelized Onion Fajitas. Not nearly as complex in terms of ingredients or process as that recipe, but certainly related, if you will. This idea for this dish came about because we needed a taco fix and only had some leftover ingredients on hand. Using Jason Wilson’s Badasssss Caramelized Onion Fajitas as inspiration, we sliced up some leftover steak, marinated it in Fat Cat Surprisingly Mild Guajillo Ghost Sauce and grilled everything up to charred perfection. The end result has become a quick-meal favorite of ours.
Here’s what we did:
1/2 lb. leftover steak (can be any cut), sliced into 1/8-inch slices
3 tablespoons Fat Cat Surprisingly Mild Guajillo Ghost Sauce
1/4 cup chopped white onion
1/2 lime, cut into segments for squeezing
8 corn tortillas
Slice steak into thin strips and toss in bowl with Fat Cat Surprisingly Mild Guajillo Ghost Sauce, coating meat evenly in sauce.
Let meat marinate for 10-20 minutes.
Heat grill on high, getting it smoking hot. (Or heat saute pan on high, getting it smoking hot.)
Once hot, put strips of marinated meat on the grill, stretching them out so there is maximum contact between meat and the grates. You want as much char as possible on the meat without actually burning it to a crisp.
Grill meat about 30 seconds to 1 min. per side (you’re looking for maximum grill flavor here, not medium rare), then flip and grill for another 30 seconds to 1 min. Once cooked, transfer meat to plate and keep warm.
Toss tortillas on grill and cook until warmed through, flexible and charred in spots, about 1 minute per side. (Keep a close watch on them, as they will burn easily.)
To serve, put a few strips of meat into a tortilla (don’t over pack the tortilla with fillings), top with a sprinkling of onion, a squeeze of lime and a teaspoon of Fat Cat Surprisingly Mild Guajillo Ghost Sauce.