How To Video
Flank Steak Fajita Chili
Ingredients
- 2 lbs. Harris Ranch USDA Choice flank steak
- 2 tbsp. olive oil
- 1 cup diced onion red or yellow
- 1 cup diced red pepper
- 1 cup diced yellow pepper
- 1 cup diced green pepper
- 1 cup chopped scallions
- 1-1/2 tbsp. chopped garlic
- 2 19 oz. cans cannellini beans
- 2 15 oz. cans black beans
- 2 15.5 oz. cans kidney beans
- 1 tbsp. chipotle peppers in adobo sauce pureed
- 1 tbsp. chili powder
- 1/2 tsp. black pepper
- 1 tsp. cumin
- 1 tbsp. Kosher salt
- 12 oz. beef stock
- 5 oz. grated cheddar cheese
- 1/4 cup chopped cilantro
- 4 corn tortillas sliced and fried
Instructions
Flank Steak Rub Seasoning:
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salt, pepper and garlic powder (to taste, for flank steak rub)
Preparation:
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Heat olive oil over medium heat in a medium saucepan.
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Add onion, peppers, scallions and garlic. Sauté vegetables 5 minutes.
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Add beans, chipotle adobo, chili powder, black pepper, cumin and Kosher salt, and continue to sauté for two minutes more.
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Add the beef stock and cook for about 30 minutes.
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Meanwhile, rub the flank steak with salt, pepper and garlic powder as desired.
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Grill the beef over medium heat for approximately six minutes per side to medium rare. Do not overcook.
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Let the flank steak rest for 5 minutes. Then cut across the grain into bite-sized pieces.
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Stir the flank steak into the chili; heat to a boil and then turn off the heat.
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Garnish chili with cheddar cheese, cilantro and fried tortillas. Serves 10.