Monday, April 18, 2011

#31 - Steak Fajitas

The only time we ever eat fajitas in when we go out, but we decided to change things up this time, and bring the flavors of Cactus Cantina home.

Steak Fajitas

From Simply Recipes
There were a lot of ingredients needed for this recipe, but it's a little misleading because most of them were for the marinade for the steak. Once you've got that made, it's pretty simple to get the rest of this meal going.
So once you have your marinade made, you cover the steaks with it, and you let it sit for a while. Before you cook them, though, you rub most of the marinade off, making you wonder what the point of it all was.
The recipe called for grilling the steaks and vegetables on a cast-iron skillet, but we didn't have one, so we used our grill instead. We think it came out just fine, but if you do this indoors at home, we suggest you open all your windows and doors or risk being smoked out.
These came out really good. The steaks had a nice flavor to them thanks to the marinade (despite it being unceremoniously removed). And the fajitas were extra tasty when we added some homemade salsita and guacamole. In short, we'll definitely make these again when we're craving Mexican food.
Here's how you can make them yourselves, so next time you're on Macomb, you can swing by 2 Amys instead.
  • Juice of 1 lime
  • 2 Tbs of olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 1/2 fresh Jalapeño pepper, seeded and finely chopped
  • 1/4 cup cilantro, chopped
  • 1 lb of flat iron steak
  • 1 Tbs vegetable oil
  • 1 large yellow onion, sliced
  • 2-3 bell peppers, sliced
  • Salt
  • Flour tortillas
  • Additional fix-ins, such as cheese, sour cream, salsa, and guacamole
  1. Mix the lime juice, olive oil, garlic, cumin, Jalapeño pepper, and cilantro in a medium bowl to make the marinade for the steak.
  2. Coat the steaks with the marinade and let sit at room temperature for an hour, or longer in the refrigerator.
  3. After the steaks have been marinated, wipe off most of the liquid and sprinkle the steaks with salt.
  4. Set a large pan or griddle over high heat and let it heat up for 1-2 minutes.
  5. Add the vegetable oil and continue to heat for about a minute.
  6. Add the steaks, frying on each side for a little over 3 minutes.
  7. Remove the steaks from the pan and let sit, tented with foil.
  8. While the meat is resting, add the onions and bell peppers to the pan and let sear for one minute without stirring.
  9. Continue to stir every 90 seconds for 5-6 minutes total.
  10. Slice the meat at an angle against the grain into thin slices.
  11. Serve immediately on tortillas with fix-ins.

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