Grilled Bavette Steak Fajitas Supreme
A Bavette steak is marinated for 1-4 hours and then quickly seared on a scorching hot grill. The steal is thinly sliced against the grain and served with peppers and onions on corn tortillas.
Ingredients
- 1 cup soy sauce
- 1 tbsp black pepper
- 1 tbsp fresh ginger paste
- 1 tbsp brown sugar
- 1 tbsp fresh chopped garlic
- 3 lbs bavette steak
- 1 red bell pepper
- 1 yellow bell pepper
- 1 yellow onion
- corn tortillas
Instructions
- Combine the soy sauce, black pepper, brown sugar, ginger and garlic to create the marinade.
- Add the steak to the marinade and refrigerate for at least one hour and up to four.
- Prepare your grill for direct high heat cooking.
- Remove the steak from the marinade and place on the grill.
- Flip the steak frequently to prevent burning and cook to an internal temperature of 130F. About 7-10 minutes. Remove the steak from the grill and allow to rest.
- While the steak is resting slice the onions and cut the bell bell peppers into strips (discard seeds).
- Sear the vegetables over high heat in a wok or cast iron skillet until tender. Stir frequently to prevent burning.
- Slice the steak thinly, AGAINST the grain.
- Serve the sliced steak, onions and peppers on corn tortillas with choice of salsa and/or sour cream.