Good morning! Firstly, I think it is safe to say that we are all LOVING this weather, right? Many of us have busted out the grill and have gotten an early fix in the dead of winter. This warmth will be around all week, so keep that grill out.
Secondly, I think we can all agree that anything Mexican is delicious. Our family eats it at least once, if not twice or three times a week. It is one of the most creative cuisines out there (in my opinion). It is versatile and you cannot mess it up. I really like those kinds of meals. 🙂
Fajitas are one dish I don’t do very often, but sounded really good. I like to keep the vegetables a little crispy to keep the fajita bursting with fresh flavor. Feel free to grill your meat. This recipe has us doing it on the stove top.
Beef + Red Pepper Fajitas
1 pound well trimmed skirt or flank steak
2 tablespoons fresh lime or orange juice
2 cloves garlic, minced
1 teaspoon cumin
3 tablespoons cilantro, chopped
4 tablespoons olive oil
2 red bell peppers, sliced
1 onion, sliced
salt + pepper
dash of sesame seeds
Thinly slice the steak along the grain and place in a glass bowl. Add the lime juice, garlic, chopped cilantro, cumin and 1 tablespoon of the olive oil and mix well. Cover and refrigerate for 1 to 2 hours.
Seed and stem the bell peppers, trim away the ribs and cut lengthwise into strips 1/2 inch wide. Combine in a large bowl with the onion slices, 1 tablespoon of the olive oil and a pinch of salt and toss to coat evenly.
Heat a large sauté pan over high heat. When the pan is hot, add the bell pepper + onions and stir quickly to slightly char the skins of the peppers. Cook until the vegetables are tender-crisp about 4 minutes. If the pan gets too hot, reduce heat. Place the mixture out onto a serving platter.
Return the pan to high heat. When it is hot, add 1 tablespoon of the olive oil, allow it to heat and add half of the steak. Let the meat sear and brown on the bottom, 2 to 3 minutes, and then quickly stir to cook on all sides, about 2 minutes more. Pour the meat on top of the peppers and repeat with the other half of the steak and the remaining 1 tablespoon olive oil.
Add the steak to the platter. Garnish with the cilantro leaves + sesame seeds. Serve immediately with the warm tortillas. Enjoy!