Hmm, let’s see. Jerk seasoning is undoubtedly Jamaican and fajitas, well they were born out of Tex-Mex cooking. Yep. Another attempt at what I call “Voodoo Fusion” from the Chili Cheese Fries Laboratories. You may or may not have noticed but I like to create mash up recipes. Primarily when I mash up I like to start with familiar recipes from what I call the “Voodoo” or “Gumbo” regions of the western hemisphere. Or specifically the Southern US, Mexico and the Caribbean in its broadest definition. This Jerk Fajita recipe as a good representation of Voodoo Fusion. Not that I am keenly original with this recipe as I understand that in Jamaica, fajitas are very popular and I am sure they are very jerky or should I say jerkish. Anyway, who doesn’t like fajitas? Right?

With all that said the focus here should be on the marinade. It is very close to authentic and is the same marinade recipe I use when cooking up a dozen Jamaican jerk chickens for an event. The recipe was given to me by one of my co-workers, who happens to be from the island, when I work in Miami. It works fantastic on chicken but does just as well on flank or skirt steak, as we are doing here. Just the smell of this wonderful marinade well send your senses reeling. Trow it on da grill mon and you swear you was in Jamaica mon.

INGREDIENTS:

For the marinade

• 1 yellow onion, chopped
• 1/2 cup green onions, chopped
• 2 teaspoons fresh thyme leaves
• 1 habanero, stemmed and chopped
• 1 tablespoon corn oil
• 1 tablespoon apple cider vinegar
• 3 tablespoons soy sauce
• 2 teaspoons brown sugar
• 1 teaspoon allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper

For the fajitas

• 2 lbs skirt or flank steak (I use flank but skirt is better if you can find a 2+ pounder)
• 2 tablespoons Dry Jerk seasoning found here (or use your favorite store bought brand, but it won’t be as good)
• 1 large yellow onion, sliced
• 2 green bell peppers,seeded, deribbed and sliced
• 1 tablespoon corn oil
• 1 lime, halved
• 12 flour tortillas
• fresh salsa (I have a great recipe found here, but consider adding orange zest and orange juice and a habanero instead of jalapenos)

PREPARATION:

1. Put all the marinade ingredients into a food processor and pulse until blended and somewhat smooth. Place the steak, veggies and marinade mixture in a large resealable freezer bag and refrigerate for at least 4 hours but overnight would be even better.

2. Remove meat from fridge, sprinkle with 1 tablespoon of dry jerk seasoning and allow to come close to room temperature.  Wrap tortillas in foil and put them in a 300° oven until warmed. Preheat grill to highest heat. Place a cast iron skillet or Dutch oven on the grill grate. Once the skillet is hot, add the corn oil and the veggies and 1 teaspoon of the dry jerk seasoning and cook until tender. Meanwhile, about the time you put the vegetables on; begin grilling the steak for about 4 – 5 minutes per side for medium rare. Let the steak sit for about 10 minutes while you cook the veggies. Right before the veggies are done, slice the steak into strips, against the grain and on a bias. Add some of the steak strips to the veggie skillet and squeeze the lime halves over the mixture which will create the signature sizzle. Serve with your favorite fajita toppings which for me are simply a fresh salsa and maybe some mango habanero hot sauce, recipe found here.

Serves 4 – 6

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