Fajita-Frito Steak!

OK, I'll admit it. This recipe is awesome. And so simple, it's ridiculous. Not just crammed with fajita flavor, the texture contrast is fabulous too - juicy steak, crunchy chips... You will love this! A few notes...

Tips for the perfect steak every time: 

• To promote even cooking (and allow the meat to relax), let steaks sit at room temperature for 1 hour before cooking. For the recipe below, they sit for 1 hour with the seasoning rub already all over them - that yields the best flavor. If you want to prep 2-3 days ahead ahead, cover the seasoned steaks with plastic wrap and refrigerate for 24 to 48 hours (this also helps the steaks taste aged); remove the steaks from refrigerator 60 minutes before cooking to bring to room temperature.
• Pat steaks dry with paper towels before seasoning; otherwise they will steam rather than sear. 
• Use tongs to flip the steaks; a fork will pierce the meat and you'll lose juices and tenderness.
• Use an instant-read thermometer inserted into thickest part of the steak to check the temperature. 
• Stop cooking when the temperature registers 5 degrees lower than the desired doneness; steaks continue to cook after you remove them from the heat.
• For medium rare: 135-140 degrees; for medium: 140-145 degrees; for medium well: 150-160 degrees. NOTE: For this recipe, I want you to stop even sooner, so we can finish the steaks in the oven (to toast the Fritos). 
• For optimal juiciness and flavor, let steaks rest at least 10 minutes before slicing; this allows the juices that have accumulated in the middle of the steak to redistribute throughout the steak.

About fajita seasoning: I have no problem using convenience products on occasion. Yes, I typically make my own fajita marinade from scratch, and it's a savory blend of soy sauce, Worcestershire sauce, liquid smoke, vinegar, onion, garlic, paprika, chile powder, and cumin. Sometimes I add a little sugar or maple syrup too. But today, I saw a packet of organic fajita seasoning mix and I wanted to give it a whirl. I already had gorgeous steaks in my cart, so why not? This brand of fajita mix (from The Spice Hunter) is a blend of onion, garlic, chile pepper, cumin, paprika, oregano, lime, sugar, celery seed, salt, and black and red pepper. That's a whole lotta flavor in one packet - and pretty close to what I add to my fajita marinade (without the liquid). So I grabbed it and jazzed it up for these steaks! That said, choose any fajita seasoning mix you want and go to town.

Fajita-Frito Steak!

1 packet fajita seasoning mix of choice (about 1 ounce)
2 tablespoons olive oil, divided 
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
4 lean sirloin steaks
1/2 cup Fritos, regular or "scoops"
Fresh cilantro leaves, optional

Preheat the oven to 400 degrees. 

In a small bowl, combine the fajita seasoning, 1 tablespoon of the oil, the soy sauce, and the Worcestershire sauce. Mix well. Rub the mixture all over the steaks. Let the steaks sit at room temperature for 1 hour (or cover with plastic and refrigerate for 24 to 48 hours; remove from the fridge 1 hour before cooking to bring to room temperature). 

Heat the remaining tablespoon of oil in a cast iron or ovenproof skillet over medium-high heat. Add the steaks to the hot pan and cook for 3 minutes without moving. Flip the steaks with tongs and cook for 3 more minutes. Remove the pan from the heat and top the steaks with the Fritos. Place the pan in the oven and cook for 3 to 5 minutes. Check the internal temperature of the steaks; remember to stop 5 degrees before where you want them to be. 

Remove the oven and let rest 10 minutes before serving. 

Garnish with cilantro if desired.

Serves 4