Saturday, June 25, 2011

Beef Fajitas with Peppers, Onions, and Salsa Fresca


 Salsa Fresca (fresh salsa)
3 or 4 large Roma tomatoes, seeded and diced
½ small yellow onion, finely diced (about ¼ cup)
½ to 1 jalapeno pepper, seeds and membranes removed, finely diced (I used 1 entire pepper… hot!)
1 small clove of garlic, finely minced
Juice of 1/2 lime (slice the remaining half of lime into wedges and serve with the fajitas)
About 2 tablespoons finely diced fresh cilantro, finely minced
Salt and black pepper to taste

Combine all ingredients in a medium sized bowl; stir to combine. Season with salt and pepper to taste.

Grilled Marinated Flank Steak
1 flank steak (mine was 1 3/4 pounds)
1 packet Fajita Seasoning Mix (WalMart Great Value Brand packet is 1.2 ounces in size)
1/4 cup water
1 teaspoon oil (I used canola oil)

Combine all ingredients in a gallon sized zip close bag and allow to marinate in the refrigerator for a few hours (up to 8 hours is okay according to my flank steak directions).  Allow marinated steak to sit out at room temperature for 20 to 30 minutes before grilling.

Due to our current drought and fire ban, I grilled my flank steak on my George Foreman Grill for 10 minutes and let it rest for 3 to 5 minutes before slicing against the grain. It sliced beautifully. Slice as thin as possible.  Of course, this can be grilled outdoors as well.

Sauteed Peppers and Onions
1 extra large red onion (thinly sliced)
2 bell peppers (I used one red and one orange, thinly sliced)
small amount of extra virgin olive oil
salt and black pepper to taste

I used two non-stick skillets to saute all my veggies; I prepared the pans with the smallest amount of extra virgin olive oil and pre-heated the pans over medium to medium high heat.  While cooking, season the veggies with salt and black pepper.  The salt helps draw the moisture out of the peppers so you can see less oil.  Cook the veggies over medium heat until desired tenderness. The peppers seem to be slower to cook so it actually turned out well that I cooked the peppers and onions separately; of course you can cook them together in one pan if desired.

Tried to snap a photo before sitting down to eat and I thought the photo turned out, but it did not... darn it!  We served the grilled steak, sauteed peppers and onions, in warmed flour tortillas and topped it all with Salsa Fresca, a drizzle of plain yogurt, and a squeeze of fresh lime. 

1 comment:

Tessa said...

I love fajitas. These look great!