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What's Up Magazine

Broadneck Grill: Steak Fajitas

Oct 14, 2013 01:37PM ● By Cate Reynolds
By Kimberly Cooper // Photos by Tony Lewis, Jr.

Broadneck Grill
1364 Cape St. Claire Road, Annapolis
410-757-0002
Broadneckgrill.com

Heading to Mexico for some authentic, tasty cuisine isn’t exactly an option at a moment’s notice, but you can enjoy a genuine experience at the Broadneck Grill in Annapolis. Owner Donna Duran and her trusted chef Venustiano Bravo serve delicious Mexican dishes and frosty, refreshing drinks. Using the freshest ingredients possible, Broadneck turns out fajitas as if the world would end tomorrow. Duran shares her recipe for steak fajitas, as well as their philosophy on food and dining.

Tell us a little bit about the Broadneck Grill. What was the decision-making process for incorporating Mexican dishes into the menu?

We decided to add Mexican cuisine when we took over Broadneck Grill 20 years ago. I am very fortunate to have my chef Venustiano Bravo from Puebla, Mexico, to create authentic dishes from his hometown. He has been at Broadneck Grill since day one, more than 20 years, creating delicious Mexican dishes and also contemporary cuisine. I also have a phenomenal kitchen staff that is the engine of the whole operation. Most of my employees have been with me for years.

What is the most popular item on your menu?

Steak Fajitas are one of our most popular dishes. We have had them on the menu since we opened Broadneck Grill. We also feature chicken and shrimp fajitas. Fajitas are popular for several reasons: They are bursting with flavor and fresh ingredients, are cooked to order, and can be a good selection for our guests that are watching their diet and/or are gluten free. Just request corn tortillas instead of fl our for a gluten-free dish.

What do you view as more important: organic or local ingredients?

One of the keys to the success of Broadneck Grill is that we use fresh ingredients to prepare our dishes and desserts. We prep every day to ensure the freshest product possible for our guests while keeping our prices affordable so our guests can frequent our restaurant a couple times a week. We feature Fajita Nite every Thursday; fajitas are on discount for $12.95.

What is your most important rule in the kitchen?

The most important rule in the kitchen is to follow recipes to ensure consistency in all our dishes.

Where do you find inspiration for your dishes?

I am always reading cooking magazines to get new ideas. I also like to venture into cities—New York, Philly, Baltimore, D.C.—to try new restaurants and see what everyone else is doing to stay fresh and current.

How did this dish originate?

The word “faja” is Spanish for belt, strip, sash, or band. Fajitas are a Tex-Mex dish that originated in the 1930s with the ranch hands of Texas that were given scraps—strips of beef (mostly skirt steak)—which they grilled with vegetables. About 1982 is when fajitas started to boom and by 1984, skirt steak sales was at an all-time high due to fajita sales.

What wine or drink pairs best with it?

Our famous margarita, sangria, or a cold Corona pairs perfectly with fajitas.

Recipe

STEAK FAJITAS
Serves 10

5 pounds of skirt steak, trimmed
3 large peppers
3 large onions
3 large tomatoes

Fajita Marinade:
3/4 to 1 cup olive oil
1/4 cup soy sauce
1/4 cup Montreal steak seasoning
1/4 cup paprika
1 Tbsp. garlic
3-4 ounces pineapple juice

Image titleMix all ingredients until a paste is formed. Trim the skirt steak removing all fat (the most important step, don’t cut corners and skip this step). Rub marinade onto skirt steak and marinate overnight. It's very important not to over-marinate; the meat will get mushy. Grill to desired temperature with sliced green peppers, onions, and tomatoes. Serve with tortillas, guacamole, Pico de Gallo, sour cream, Mexican rice, and black beans. Serve sizzling on a cast iron skillet for the full experience.




Guacamole:

3 avocados
1/2 bunch of cilantro
1/2 medium onion, diced
1/2 jalapeño, diced
Juice of 2 limes
2 teaspoons pepper
2 teaspoons salt
Combine all ingredients until mixed well.

Pico de Gallo:
3 cups diced tomatoes with juice
1/8 cup lemon juice
1 medium onion, diced
1 bunch cilantro
2 teaspoons of the following:
Salt, Black Pepper, Oregano, Garlic Powder, Coriander, Cumin
Combine all ingredients well in a bowl.