Game Day Tailgating: Grilled Steak Fajitas

Game Day Tailgating. Grilled Steak Fajitas By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-In-Chief Southern Cooking Tailgating & Entertaining Lifestyle Brand Pastry Chef Southern Writer Food Stylist Tide & Tigers Today Tailgate Host WBRC Fox 6 Birmingham Alabama ContributorGame Day Entertaining

Gridiron Grilling

Waltz Across Texas

One of the easiest menus a hostess can plan for a lovely tailgating social is a southwestern fiesta & Grilled Steak Fajitas fit the bill. Football fanatics go wild for steak but when paired with charred peppers, onions & array of toppings, this meal sails into the end zone to score big points. Be certain to look to The Tailgaters Quick Reference Grilling Guide for pointers & plan to host on unforgettable soiree. 

Game Day Entertaining. Grilled Steak Fajitas By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-In-Chief Southern Tailgating Cooking & Entertaining Lifestyle Brand Pastry Chef Author Writer Food Stylist Tide & Tigers Today Tailgate Host WBRC Fox 6 Birmingham Alabama Contributor

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Grilled Steak Fajitas
makes 6 to 8 servings

The Basic Fundamentals

Allow the beef to stand at room temperature for 20 minutes before grilling for the most accurate interior cook time.

2 Tbsp chili powder
1 Tbsp dark brown sugar
1 1/2 tsp cumin
1 1/2 tsp kosher salt
1/2 tsp crushed red pepper
2 garlic cloves, pressed
3 Tbsp olive oil
1/2 of a small Vidalia onion, minced {about 1/4 cup}
1 1/2 lbs flank steak
Olive oil
2 small vidalia onions, cut into 1/4-inch thick slices
2 green bell peppers, cored & cut half
Flour tortillas & lime wedges
Toppings: Homemade Salsa, avocado, sour cream & Cheddar cheese

Combine the first 7 ingredients in a small bowl. Stir in the minced onions to form a paste. The mixture will be very thick. Coat both sides of the flank steak with the seasoning. Cover & refrigerate 1 to 24 hours.

Preheat the grill to Medium-High {350 to 400 degrees}. Let the steak stand 20 minutes at room temperature. Brush the onions & the peppers with oil. Grill the onions & the peppers for 5 to 6 minutes per side or until grill marks appear. Remove the vegetables from the grill & cut the peppers into strips. Sprinkle the vegetables generously with kosher salt & pepper. Grill the steak 3 to 4 minutes per side. Remove the steak from the grill & let stand 10 minutes before slicing. Serve with the tortillas, lime wedges & the desired toppings.

The Extra Point

Serve the steak with Bourbon-Mustard Roasted Potato Salad for a delicious company worthy meal.

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}

How To Organize A Fajita Bar

Planning & logistics are the name of the game.
Set up a table of spread options so you can catch every bit of the action, too.

Game Day Tailgating & entertaining By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brand

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Organize items several days ahead.

Designate a spot in your home for party planning so that as you gather,
everything is easy to find & in one place.

Pull serving pieces such as platters & ramekins for diced toppers.
Pick up paper goods in team colors to have on the ready.

Create a separate spot for beverages to keep bottle necking at bay.

The Logistics

A buffet-style tailgate lines up the game day spread
long before the play clock reaches zero.
The crowd will be cheering your impressive efforts
& helping themselves freeing you up to watch every down of the game.

The Pre-Game Food Prep

Prepare salsa & other homemade chilled dips.

Slice & dice toppings.
Place in zip-top sandwich bags up to 2 days ahead of time.
Simply portion into small bowls just before the feast.

Push a large table against the wall to plug in slow cookers, if using.
Have an area set with plates, utensils & napkins.
Leave room for guests to rest their plate to load up on the goods.

Sweet Tea Margarita By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Tailgating Expert Game Day Hostess WBRC Fox 6 Birminghametc

Game Day Entertaining 101
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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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