Thursday, August 30, 2007


Fajitas (from Crystal Hanson)

1 lb of flank steak or skirt steak (i used chicken)
1 large yellow onion, sliced
4 large bell peppers, stemmed, seeded, de-ribbed, sliced lengthwise into half-inch wide strips

Marinade: ** (I doubled the marinade)
Juice of 1 lime
2 Tablespoons of olive oil
2 cloves garlic, peeled, minced
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro, including stems

1 Mix all marinade ingredients. Set the steak in the marinade and let it sit at least an hour, the longer the better.
2 Heat to high heat a large pan. Add a teaspoon of olive oil to the pan. Add the steak, frying on each side for 3 minutes, or to desired doneness. (Again, i used chicken)Remove from pan & let sit (COVER WITH FOIL) while you cook the peppers & onions.* watch your burner temperature here; you want the heat high enough to give the meat a good carmelization, but not to burn while it cooks all the way through.
3 Reduce the pan heat to medium high. Add a little more oil to the pan if necessary. Add the onions, bell peppers. Cook, stirring frequently, for 5 minutes, until the onions are slightly translucent. If desired, squeeze a lime or 2 over the peppers.
4 Slice the meat against the grain into thin slices.

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