Introducing: Chef Red and the Tailgate Feature for the Cowboys

For anyone who came to the tailgates that we frequented, there are a few things you had to remember. Once was BucaRino and his ridiculously well orchestrated setup. The guy is a wizard of the tailgate and a host of immense skill and patience. The other was Red75 and his knack for cooking. (OK, OK. There were quite a few *other* things you may have noticed, but for the sake of this article, I will feature on the two leads. If you want to experience the whole enchilada, you gotta get your ass out to the party!) Where was I? Oh yea, Red75 and his culinary skills…

Red75 has donned an alter-ego (a second one I guess) as Chef Red here at What the Buc? He will be crafting a menu for each home game inspired by the invading team. Below find this week’s installment and once we publish the Pirate Map with our secret location for this week’s tailgate, come by and actually sample his offering for the Cowboys game. Soon to follow will be the drink pairing (man, that sounded not hetero!). But with no further adieu:

Cowboy Up Carne Asada Fajitas

On my first installment of “Red’s Recipes” we welcome the Dallas Cowgirls (I mean Cowboys) into Tampa Bay.  While Texas is known for its big hats, oil rigs, cattle ranches, and the Alamo.  Texas is also known for its appropriately half-named Tex-Mex cuisine.  The cuisine has spread from border-states such as Texas and those in the Southwestern United States to the rest of the country.  This week’s recipe features a Tex-Mex flavor in dishonor of our Texas natives that will be trying to board our very own Jolly-Roger. So, I invite you to join me as I am making Carne Asada Fajitas for this my first lesson.  This recipe is pretty easy and packs lots of flavor.  Just follow the directions and your tailgate or house party will be a success.

Ingredients:

• 2 pounds flank or skirt steak, trimmed of excess fat
• 1 recipe Mojo, recipe follows
• Olive oil, for coating the grill
• Kosher salt and freshly ground black pepper
• 16 (7-inch) flour tortillas
• Shredded Jack cheese or your favorite Mexican cheese blend, for serving
• 1 Red Bell Pepper and 1 Yellow Bell Pepper (Bucs colors of course), sliced
• 1 Onion, sliced
• 1 package sliced fresh mushrooms
• 2 limes, cut in wedges for serving
• Flavor dump, recipe follows
• Sour cream for serving(if desired)
• Fresh guacamole for serving (if desired)

Directions:

Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don’t marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy (and who wants mushy steak).

Preheat an outdoor grill for medium-high flame. Brush the grates with a little oil to prevent the meat from sticking (you can substitute grilling spray). Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

While steak is resting add veggies to an oiled pan on the grill or a pan on the side burner.  Add salt and pepper and sauté until the onions become translucent. 
Add steak to a 9 x 12 aluminum pan (disposable pans are always the best at the tailgates).  Top steak with the veggies and pour the flavor dump over top distributing equally.  Put pan back on heat for 2-3 minutes to heat sauce.

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.  You can also wrap 5-10 tortillas in aluminum foil and put them on the grill this way instead. 
To make the fajitas lay about 4 ounces of beef down the center, and add some veggies, sour cream(if desired), fresh guacamole(if desired), and cheese. Garnish with lime wedges and repeat with the remaining tortillas.

Mojo:

• 4 garlic cloves
• 1 Chipolte pepper in Adobo Sauce
• 1 handful fresh cilantro leaves, chopped well
• Kosher salt and freshly ground black pepper
• 2 limes juiced
• 1 orange juiced
• 2 tablespoons white vinegar
• ½ cup olive oil

In a mortar and pestle or bowl, mash together the garlic, chipotle, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for the steak.

Flavor Dump:

• 1 stick margarine
• 2.5 oz Worcestershire sauce
• 2 limes juiced

Combine all ingredients in small sauce pan and melt together.  When melted sit aside and save for once veggies and steak are cooked and ready to be served.

*This recipe yields 16 fajitas enough for 4 people.  Make sure you increase all amounts equally when tailgating with more friends.

“Remember, tailgating isn’t fun unless your full, surrounded by friends, and have an ice cold beverage in your hand, and watching the Bucs on a Sunday.” – Chef Red