6-Pepper Spice Rub

(makes about ¾ cup)

Ingredients

  • 3 tablespoons pink peppercorns
  • 3 tablespoons white peppercorns
  • 3 tablespoons black peppercorns
  • 1 tablespoon + 1 teaspoon green peppercorns
  • 1 tablespoon + 1 teaspoon Szechuan peppercorns
  • 3 Thai bird chilies

Instructions

  1. In a Breville Boss blender, on low speed, combine the ingredients. Use the rheostat control from low to medium until the spices are reduced to a coarse grind.
  2. Empty contents into bowl, but do not clean carafe. (Save peppery remains for puree below)

Fajitas

Ingredients

  • 6-Pepper Spiced Flank Steak
  • 1 flank steak, trimmed (about 2 pounds)
  • 4 tablespoons 6-Pepper spice rub (above)
  • 2 tablespoons canola oil
  • kosher salt to taste

Instructions

  1. Preheat the Smart Grill.
  2. Generously season one side of the steak with the pepper rub, pressing it in with the canola oil and then the salt. Rest the steak at room temperature for 10 minutes or so to infuse the flavor.
  3. Place the steak in the Smart Grill and cook 6-7 minutes for medium-rare. Allow the steak to rest for 5 minutes before slicing.

Avocado Purée

Ingredients

  • 2 Haas avocados
  • juice of one lime
  • 1 teaspoon extra-virgin olive oil
  • kosher salt to taste

 Instructions

  1. Using the unwashed carafe of the of the blender, add the flesh of the avocado, lime juice and salt to the blender carafe. Set on low, then medium, purée until smooth, drizzling in the olive oil.
  2. (Note- if not making immediately after making pepper spice rub, add pepper to taste).

Heirloom Tomato Salsa

Ingredients

  • 2 Heirloom tomatoes, medium-dice
  • 1/2 red onion, small dice
  • 1 jalapeño, minced with seeds and stems (or to desired heat level)
  • 1/3 cup cilantro leaves, chopped
  • juice of 2 limes
  • 2 tablespoons extra-virgin olive oil
  • kosher salt and freshly ground black pepper to taste

Instructions

  1. Combine all of the ingredients in a medium bowl. Adjust seasoning.
  2. Refrigerate until needed.

Final Assembly of Fajitas

Assemble the fajitas using 6-inch corn tortillas, cooked meat, avocado puree and top with salsa.