WGN Entertainment reporter Dean Richards shares his recipes for fajitas pitas and steaks ahead of Father’s Day weekend.
Steak Fajita Pitas
- 6 petas
- 1 pound skirt steak (pounds and food mallet for even thickness)
- 2 tablespoons canola oil
- 1 small onion chopped
- 1 small red bell pepper, sliced
- 1 small yellow pepper cut into slices
- 1 small green bell pepper, sliced
- 1 jar tomato sauce
- 1 cup guacamole
- 1 cup sour cream
Rub steak with salt and pepper on both sides.
When the grill is very hot, carefully place the steak. Cook for 3 minutes without touching, then flip. When you leave the steak without moving it, it creates a nice crust. Cook 3 minutes on the other side.
Let the steak rest for 5 minutes.
Add onions and peppers to a skillet. Cook for 7 minutes until the vegetables are soft.
While the vegetables are cooking, chop the steaks into bite-size pieces. Combine steak, parsley, garlic, lemon juice, salt, and pepper in a bowl and mix.
Light brown pita bread on the grill. Cut a slit in the pita bread on top and open it with your fingers and stuff it with the meat/vegetable mixture.
Add salsa, guacamole, and sour cream to taste.
Roll up steak
- 1 full 1-1/2-lb. Skirt steak or 2 3/4 lbs. Cut pieces of excess superficial fat
- Kosher salt and freshly ground black pepper
- 4 oz. Parmigiano-Reggiano, coarsely grated (about 1 cup)
- 2 terabytes. finely grated lemon peel (from 2 large)
- 3/4 cup finely chopped fresh parsley (from 1 large bunch)
- butcher’s twine
If the steak is whole, slice it to make two equal pieces. Place the steak on a work surface and cover with plastic wrap. Using a meat mallet, lightly pound the steak until it is at least 4 inches wide and no more than 1/3 inch thick (it’s OK if one end is thinner). Season both sides of each slice with salt and pepper.
Sprinkle cheese evenly over steak, leaving a 1/2-inch border, then sprinkle lemon peel and parsley over cheese. Press the top layer to flatten it. Working with one steak at a time and starting at the thinnest end, wrap the steak up around the filling.
Tie a length of butcher’s twine around the center, then tie two more pieces of twine around the fan at an equal distance from the center to each end. Cut the roll in the middle along the middle piece of thread and remove that piece of thread; You will now have two wheels attached.
Trim the ends to get a flat surface, if necessary. Repeat with another steak for a total of 4 rims. (Wheels can be wrapped in plastic and refrigerated for a few hours; leave at room temperature while grill heats up)
Set up a high heat (500°F to 600°F) with charcoal or a gas stove. Cook rimmed rims, turning once, until browned on both sides and cooked to your liking, about 6 minutes per side for medium-rare (135°F) and let rest 5 minutes before serving.
See previous recipes from Dean on his cooking page.
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