Sunday, January 31, 2010

Steak Fajitas

I received this recipe from a former student's mom whom I email regularly. Once I started the blog, Jody and I began writing to one another about recipes and cooking. She has tried a few recipes from my blog and has sent me some of her family's favorite recipes. This steak fajita recipe appealed to me because I love Mexican food (who doesn't??) and because this recipe calls for fresh squeezed lime juice and cilantro. My husband absolutely loves cilantro. The man eats it raw, on it's own. Also, this recipe can be served on tortillas, like traditional fajitas, or made into a fajita salad. I love salads, so may try that next time.

Jody said to saute everything in a large skillet but we tried it on our indoor grill, just because we thought the steak would taste better grilled. It was a mistake, as the wonderful marinade from the steaks evaporated on the grill. Next time I will definitely follow a good teacher should. :)

Jody's Steak Fajitas

1 beef sirolin steak (6 oz.)
1/4 cup fresh lime juice
2 T. fresh chopped cilantro or 1 T. dried cilantro
1 clove garlic, minced
1 t. chili powder
bell peppers (Jody recommends two colors to make the dish colorful)
1 medium onion
1 t. olive oil
cup garbanzo beans, rinsed and drained
4 cups mixed salad greens
1 tomato, sliced into wedges
1 cup salsa
sour cream, optional
shredded mild cheddar cheese, optional
fresh cilanto sprigs, optional

Cut beef into strips.  Place in resealable plastic bag or glass bowl.  Combine in small bowl lime juice, cilantro, garlic & chili powder.  Pour over beef strips; seal bag or cover dish with plastic wrap.  Place in refrigerator and let stand at least 10 minutes, turning once. 
Cut up bell peppers and onions into strips and slices.  Heat olive oil in large nonstick skillet over medium heat until hot.  Add peppers and onion.  Cook and stir 6 minutes or until veggies are crisp-tender.  Remove from skillet.  In same skillet, add beef and marinade.  Cook and stir for 3 minutes or until meat is cooked through.   

Fajita version
Remove from heat.  Add in peppers and onion mixture.  Toss to coat with pan juices.  Cool slightly.  Serve in warmed tortillas and serve with salsa, sour cream and cheese. Serve with Lime Tortilla chips on the side.
Fajita salad
Remove from heat.  Add in peppers, onion, and garbanzo beans.  Toss to coat with pan juices.  Cool slightly.  Serve over mixed salad greens with tomato wedges, salsa, sour cream and cheese. 
Serves 4. Enjoy!

1 comment:

  1. I feel honored that you tried one of my recipes! :-) This is one of our favorites!



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