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Thursday, June 9, 2011

Grilled Steak Fajita "Stir Fry"

Now don't laugh....but this is really just grilled steak fajitas without the tortilla.  We had tortillas, but not enough for both Chris and I, so I figured, why not make it into a "stir fry" type dish?  Plus, I've been on a real rice kick lately, so I would have rather had the rice then the tortilla, so it worked out perfectly!

Whether you put it in a bowl over rice or noodles or wrap it up in a tortilla, this is a fantastic little grilled steak fajita.  The sauce, of course, being the part that brings everything together!

Grilled Steak Fajita "Stir Fry"
Created by Jenn's Food Journey
Printable Recipe 
For the marinade -
1/4 cup Country Bob's Honey Habenaro Sauce (you can use any all purpose sauce, though, like A-1 or Heinz 57 or even a bbq sauce)
3 Tablespoons beer (I used Bud Light)
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
For the sauce -
2 Tablespoons Hoisin
1 Tablespoon Sriracha
2 Tablespoons low sodium soy sauce
1 teaspoon rice wine vinegar
1/4 teaspoons sesame oil
For the "stir fry" -
1 lb. steak (I used top sirloin because I found it really really really cheap)
2 red bell peppers, stem and seeds removed (do not chop yet!!)
1 jalapeno pepper, stem and seeds removed (do not chop yet!!)
1/2 sweet onion, sliced crosswise into 1/8-1/4 inch thick slices
cooked rice or noodles (optional)

Mix together the ingredients for the marinade.  Season the steak with salt, place in resealable bag, and pour marinade over it.  Allow to sit in refrigerator for 4 hours (if you don't have that much time, it's ok, 1-2 hours will work in a pinch).

Preheat the grill to 400 degrees.  Remove the steak from the marinade and place directly on the grill grates. Grill about 5-10 minutes per side or until the steaks are done to your liking.  Remove from grill and allow to rest for at least 5 minutes before slicing (against the grain).  Place the vegetables over direct heat and grill for about 5-8 minutes or just until starting to soften (if you want them with less bite, keep them on the grill longer).  Remove from grill and slice into thin strips.

Meanwhile, in a small bowl, mix together all the ingredients for the sauce.   To serve, place rice or noodles into a bowl, top with sliced steak and vegetables, drizzle on some sauce (if the sauce is too thick, you can thin it out with a little chicken broth or water), toss to combine everything, and enjoy!

One Year Ago:  Peanut Butter Chocolate Chip Cookies


StephenC said...

Got a piece of top sirloin yesterday at Safeway. 1.25 lb for $3.20. Marination is on the way; then stovetop grill action.

Andrea the Kitchen Witch said...

Tex Mex meets Asian, love that!! What a fun idea to make fajitas into a stir fry Jenn! Sounds yummy - awesome fusion recipe :)

Ma What's 4 dinner said...

Well now...isn't that a stroke of genius! You're my know it! I'm on my way to the store to pick up plenty of ice cream for the kid. Strawberry only, no chocolate for my little man. He's a him. Thanks for you sweet words!

Lots of yummy love,
Alex aka Ma What's For Dinner

Cranberry Morning said...

There's nothing better than a grilled steak fajita. Love that! I made that the other night, but didn't have the sauces. What a great summertime dinner!

Pam said...

What a great alternative to using tortillas!

Big Dude said...

Looks very good Jenn, but I'm pretty sure I've never been on a rice kick. I eat and enjoy it, but for some reason, it's my least favorite starch.

Yenta Mary said...

Not only is it gorgeous, it's inspired!!! :)

Chris said...

That is a good way to avoid a trip to the grocery store, nice save.

Michael Toa said...

Well, why not have it with rice? Still delicious! :) Oh Jenn... You're making me hungry...