NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.
This event is optional and not firm-mandated.
Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.
Steak Fajitas
Serves 4
Steak Marinade
1/3 cup fresh lime juice (5 - 6 limes)
1/3 cup soy sauce
1/3 cup high heat cooking oil
2 tbsp brown sugar
2 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp black pepper
1 ½ - 2 lbs trimmed skirt steak, sliced crosswise into 5 - 6” slabs
Cooking and Assembly
1 large red or yellow onion, sliced ¼”
3 bell peppers, sliced ¼” (preferably 1 red, 1 green, and 1 yellow or orange)
1 - 2 jalapeno or serrano chilis, minced
4 cloves garlic, minced
1 bunch cilantro, leaves and stems separated, leaves lightly chopped and stems minced
Serving
8 medium flour tortillas, warmed
Lime wedges, Sour Cream, Shredded Cheese, Pico de Gallo, Guacamole
1. To marinate steak, combine all marinade ingredients and whisk well. Add steak and turn to coat. Transfer to refrigerator and marinate for 1 - 4 hours. Remove from refrigerator about 20 minutes before cooking to bring to room temperature.
2. To cook fajitas: Place a large skillet over medium-high heat and add about 1 tablespoon of oil. Remove steak from marinade, scraping marinade off with your hands into a bowl; set aside for later. Pat steaks dry with paper towels. When the oil is just smoking, add steaks to the pan and sear until lightly charred and cooked through to your preferred doneness, about 3 - 4 minutes per side. Transfer to a plate and tent with foil.
3. Carefully drain excess fat from pan and return to medium high heat. Add onion and cook, stirring occasionally, until aromatic, 1 minute. Add the bell peppers and continue to cook until browning, about 5 minutes. Add minced chili, garlic, and cilantro stems; season with salt and pepper and stir 1 minute. Add reserved marinade and scrape brown bits from the bottom of the pan. Remove from heat; taste and adjust seasoning.
4. Slice steaks against grain into ¾ - 1” strips. Add steak and any accumulated juices to the vegetables and mix well. Serve with the warmed tortillas, lime wedges, and all your favorite toppings.
