Steak Fajitas
Ingredients
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1 tablespoon paprika
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2 teaspoons dark brown sugar
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2 teaspoons salt
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1 teaspoon ancho chile powder
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1 teaspoon chili powder
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1 teaspoon ground cumin
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1 teaspoon black pepper
Tools
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tongs
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whisk
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paper towels
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measuring cups
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measuring spoons
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large bowl
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spatula
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chopping board
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knife
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June Pan
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foil
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June Food Thermometer
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cast iron skillet
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resealable plastic bag
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June Oven
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Enameled Cast Iron Grill
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silicone oven mitts
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Preferences
Make the marinade
In a large bowl, combine the paprika, brown sugar, salt, ancho chili powder, chili powder, cumin, black pepper, oregano, allspice, cloves and cayenne. Whisk to combine. Add the garlic and oil and whisk to form a paste.
1 tablespoon paprika
2 teaspoons dark brown sugar
2 teaspoons salt
1 teaspoon ancho chile powder
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon black pepper
½ teaspoon dried oregano
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon cayenne pepper
2 tablespoons canola oil
1 teaspoon crushed garlic
large bowl
measuring spoons
whisk
Add the steak to the marinade
Add the flank steak to the bowl and, using your hands, rub the paste into the steak, covering the entire surface.
2 pounds flank steak
Marinade the steak
Add the steak to a resealable plastic bag and marinate in the refrigerator at least 3 hours, up to 24 hours.
resealable plastic bag
Preheat the June Oven
With the Enameled Cast Iron Grill/Griddle on the bottom shelf with the ridged side up, preheat the June Oven to 425°F on the Bake cook mode using the button below.
June Oven
Enameled Cast Iron Grill
Dry the steak and insert the June Food Thermometer
Remove the steak from the bag and set on a June Pan. Lightly pat the steak dry with paper towels. Insert the June Food Thermometer into the thickest portion of the steak.
June Pan
June Food Thermometer
paper towels
Position the steak
With protected hands, slide the shelf and hot grill slightly out of the June Oven. Place the steak on the hot grill and plug the thermometer into the jack. Close the door.
silicone oven mitts
tongs
Start grilling the steak
Cook the steak until it reaches a target temperature of 90℉ and the bottom develops grill marks, about 8 minutes. June will notify you when it’s time to flip the steak.
Cook the vegetables
While the steak is cooking, heat a large skillet over high heat. Add the sliced bell peppers, onions, salt and pepper. Cook, stirring frequently, until the vegetables begin to char but are still crisp, about 5 minutes. Transfer the bell peppers and onions to a serving platter or a clean June Pan and tent with foil to keep warm.
2 tablespoons canola oil
1½ cups sliced red bell pepper
1½ cups sliced orange bell pepper
1½ cups sliced yellow bell pepper
2 cups sliced yellow onions
1 teaspoon salt
½ teaspoon black pepper
cast iron skillet
measuring cups
spatula
foil
Flip the steak and continue grilling
When notified to flip the steak, open the door. With protected hands slide the shelf and grill slightly out of the June Oven. Using tongs, flip the steak over. Slide the shelf and grill into the June Oven and close the door. Cook the steak until it reaches an internal temperature of 130℉ for medium, about 6 more minutes. If you prefer your steak more cooked, follow on-screen instructions to continue cooking to 135℉.
Rest the steak
With protected hands, unplug the thermometer from the jack. Using tongs, remove the steak from the June Oven and place on a chopping board to rest. Let the steak rest 5 minutes.
chopping board
Warm the tortillas
While the steak rests, wrap the tortillas in foil and place them on top of the hot grill and close the door. The residual heat in the oven will warm the tortillas while the steak rests.
12 flour tortillas
foil
Slice the steak
When the steak has rested, cut it against the grain into ¼”-thick slices. Squeeze one lime half over the steak.
1 lime
knife
Serve
Place the steak on a serving platter or June Pan with the vegetables. Pour any juices from the steak over the platter or June Pan. Remove the tortillas from the June Oven and unwrap them carefully to avoid escaping steam. To each tortilla, add vegetables and steak to form fajitas. Serve hot and squeeze the remaining lime half over the fajitas to taste.
1 lime
