Steak Fajitas with Roasted Chile Hot Sauce

It’s Movies and Munchies time!  This month we’re watching The Glass Onion.  This is a sequel to the movie Knives Out.  Which was a movie we cooked from 3 years ago (I made Bangers and Baked Beans).  

The movie is a quirky murder mystery reminiscent of Clue.  I thoroughly enjoyed both movies and had actually already watched The Glass Onion and got to rewatch it with my foodie goggles on.

The super obvious ingredient for this movie is onions, but the second is hot sauce, which plays a role in the movie.  I ended up making a homemade hot sauce that paired beautifully with Steak Fajitas!

Hubs and I loved the whole spicy fajita experience.  The kids took a hard pass on the hot sauce and grudgingly ate the veggies, but I still call this one a success!

Steak Fajitas with Roasted Chile Hot Sauce

Adapted slightly from Food and Wine

Roasted Chile Hot Sauce

2 dried New Mexico Chiles, stemmed and chopped

½ onion, cut in wedges

1 medium tomato, cut in wedges

1 jalapeno, chopped

2 cloves garlic, smashed

1 tablespoon olive oil

Salt & pepper

¼ cup water

1 tablespoon lime juice

Steaks

1 ½ pounds skirt or flank steak

Salt

Smoked paprika

Black pepper

Filling

1 tablespoon canola oil

1 onion, sliced

1 poblano pepper, seeded and sliced

1 red bell pepper, seeded and sliced

Toppings

Flour tortillas

Avocado

Lime wedges

Preheat the oven to 425 degrees F.  Place the New Mexico Chiles onto a baking sheet and toast for 5-10 minutes.  Once fragrant, scoop into a bowl and pour the water over them.

Place the tomatoes, onion, jalapeno, and garlic on the baking sheet.  Drizzle with olive oil and season with salt and pepper.  Bake, stirring occasionally, until the vegetables are softened and start to brown.  Remove from the oven and cool.

Once cooled, place the chiles (and water), roasted vegetables, and lime juice into a blender and blend until smooth.  Set aside.

Rub the steaks generously with salt and set aside for 30-60 minutes.  Pat dry, then rub generously with smoked paprika.  Season with salt and pepper.  Cook on an outdoor grill to preferred internal temperature.  Rest for 5 minutes before slicing.

Meanwhile, heat the oil in a skillet over medium heat.  Add the onions and peppers and saute until tender.  Pour some of the accumulated meat juices from the resting steak over the vegetables and cook for another minute.

Place steak and vegetables over a tortilla.  Top with avocado, lime wedges, and roasted tomato hot sauce.