Monday, February 27, 2012

My Recipe Box - Fajitas

This is a recipe I found at Cinnamon Spice and Everything Nice. I made it with chicken a few weeks ago and it was delicious so it is going into my recipe box as my go-to fajitas recipe.

Recipe courtesy of her site.

    1 pound steak (beef shoulder, flank or skirt)
    sea salt and fresh black pepper
    1/2 cup fresh lime juice
    1/3 cup olive oil
    2 cloves garlic, minced 
    1 small jalapeno pepper, diced, seeds removed (optional)
    1/2 teaspoon chile powder
    1/2 teaspoon ground cumin
    1 teaspoon dried oregano, crushed between fingertips 

    1 green bell pepper, sliced in 1/3" wide strips
    1 red bell pepper, sliced in 1/3" wide strips
    1 yellow bell pepper, sliced in 1/3" wide strips
    1 large yellow onion, thinly sliced
    olive oil, for sauteing
    warm flour tortillas
    fresh cilantro leaves
    lime wedges

    For serving (your choice):
    shredded cheddar cheese
    sour cream
    shredded iceberg lettuce
    salsa/diced tomato
    UPDATE MAY 2016 - instead of lettuce use red cabbage and apples

    The night before or morning of pierce the steak an inch apart all over with a fork on both sides; season lightly with salt and pepper. I cut the steak into pieces before I marinade. It gets more seasoning.

     In a small bowl whisk lime, oil, garlic, jalapeno, chile powder, cumin and oregano together. Season lightly with salt and pepper. Pour over steak in a shallow dish or pan or put the steak in a large Ziploc bag and pour the marinade over. Marinate at least 6 hours or longer in refrigerator.
    Heat 2-3 tablespoons oil in a large skillet and add peppers and onions, season lightly with salt and pepper and cook over medium-low heat until desired tenderness. Remove to a small platter or dish.
    Remove the steak from the marinade, wipe off the garlic and pat dry. Heat the skillet over high heat and cook the steak 3-4 minutes on each side depending on how well done you prefer it. You can also grill it if you prefer. Remove to a cutting board and allow to sit for at least 5 (to 10) minutes. Slice into thin strips against the grain at an angle.
    Serve immediately on warm tortillas with peppers, cilantro, lime and your choice of toppings.

1 comment:

  1. aaahhh looks and sounds delicious!..will definitely try this!


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