Korean Fajitas
This recipe is an adapted version of a recipe found in Hot Sheet
Servings: 4 people
Ingredients
- 2 Tbs. Gochujang
- 3 Tbs. Avocado Oil
- 1 Tbs. Dark Brown Sugar
- 1-1/2 tsp. Kosher Salt
- 1/2 tsp. Ground Coriander
- 1/2 tsp. Ground Black Pepper
- 1 Lb. Skirt Steak, sliced thinly across the grain
- 1 each Green, Yellow and Red Bell Pepper
- 1/2 Lg. Red Onion
- 8 Fajita Sized Tortillas
- Lime wedges, for serving
- Sour Cream, for serving
- Extra Sauce, for serving
Instructions
- Preheat the broiler. Place a sheet pan on the top rack and preheat pan as well.
- In a bowl that will be big enough to hold the marinade and sliced steak, whisk together the gochujang, 1 Tbs. of oil, brown sugar, 1 tsp. kosher salt, coriander and 1/2 tsp. of black pepper.Add sliced steak and toss to combine. Set aside.
- Slice the bell peppers and onion into 1/4" slices and place in a bowl. Drizzle with remaining oil and season with remaining salt & pepper.Toss to combine.
- CAREFULLY, remove hot sheet pan from oven. Spread vegetables, in a single layer onto pan.Broil for 5-8 minutes. You want a nice caramelization on then veggies. But be sure to check on them. They can burn quickly.
- Again carefully remove pan from oven and add the steak to half the pan, in a single layer and place back in oven for another 5-10 minutes to desired doneness. I like medium so about 7 minutes.While the steak is cooking, wrap tortillas in foil and put on rack beneath steak and veggies.
- Serve fajitas with lime wedges, sour cream and extra sauce.Enjoy!