GMA Recipe: Emeril's Fajitas With Cajun Twist

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Emeril's Fajitas With Cajun Twist
From chef and author Emeril Lagasse
August 22, 2003

Emeril Lagasse put his special stamp on a Mexican favorite, fajitas. He adds a Cajun twist to grilled marinated flank steak by adding his spicy recipes for black bean salsa, pico de gallo and corn relish. Simply wrap the steak in a tortilla, with the black bean salsa, pico de gallo and corn relish on the inside.

Serve with Guacamole and sour cream on the side.

Ingredients

One 2- to 3-pound flank steak

1/2 cup dry Sherry or red wine

1/2 cup soy sauce

2 tablespoons Essence

2 tablespoons minced garlic

2 tablespoons brown sugar

1 tablespoon tomato paste

1 teaspoon freshly ground black pepper

Directions

1. Place the flank steak in a large, plastic Ziploc bag. In a measuring cup, combine the remaining ingredients. Pour the marinade mixture into the bag with the steak, seal and marinate in the refrigerator at least 6 hours and up to 24 hours in advance.

2. Preheat a gas or charcoal grill.

3.Remove the steak from the marinade. Pour the marinade into a small saucepan and bring to a boil. Lower the heat and simmer for 10 minutes. Remove from the heat.

4. Place the steak on the grill and cook to desired doneness, about 6 minutes per side for rare.

5. Transfer the steak to platter and let stand for 5 minutes before carving. Cut the steak across the grain into thin diagonal slices, and pass the marinade sauce on the side.

Yield: 4 servings

Recipe courtesy of Emeril Lagasse copyright © 2003.