On Wednesday, this happened:
Danny showed off his grilling skills at our friend Vik’s rooftop, and we prepared our latest recipe:
Fajita Bánh Mì
3lbs Arrachera (skirt steak)
fresh cabbage and radishes (optional)
2 cups olive oil
4 tbsp seasame oil
2 bushels of green onions/scallions
1 bushel of cilantro, chopped
1 head of garlic, diced
Salt and pepper to taste
Pickled Carrots, Jicama, and Jalapeños:
1 lb thin-cut carrots and jicama
1/2 of a jalapeño, sliced thinly
2 cloves fresh garlic, crushed
1/2 tbsp fennel
1/2 tbsp black peppercorns
3 star anise
1 1/2 tsp salt
1/8 cup sugar
1/2 cup apple cider vinegar
1/2 cup rice wine vinegar
1 1/4 cup water
To prepare the steak, combine all marinade ingredients in blender. Once blended, use marinade to cover steak in a large pan. Let sit for 24 hours.
Heat grill to highest setting. Grill for 6-8 minutes per side. Once done, cut against the grain into strips.
To prepare the pickled vegetables, blanch the carrots for 1 minute and rinse in cool water. Place them in a heat-proof jar with the crushed garlic cloves, jalapeños, fennel, peppercorns, and anise. Bring, water, vinegar sugar, and salt to a boil, then reduce heat and simmer for two minutes. Pour over the vegetables in the jar. Allow to cool and then cover and refrigerate. Turn jar upside-down once or twice a day. Pickles will be ready within two days.
To prepare the bánh mìn, use fresh bolillos and slice lengthwise. Cover generously with mayo, and add steak, pickled vegetables, and fresh cilantro, garnishing with cabbage and radishes to taste. Serves 10.
Thanks, as always, to our taste-testers and collaborators, many of whom brought fantastic food and recipes to our potluck event. We will post more soon. Photos by Christopher Sonny Martinez.