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Ode to Cinco de Mayo. We had friends over Sunday night and needed a meal to satisfy a variety of palates. Fajitas enables everyone to grab what they want. Perfect solution.
Fajita Fixings
Steak Fajitas
Recipe
Steak fajitas:
Ingredients
- 1 Tbsp vegetable oil
- 2 lbs of skirt steak
- 1 large yellow onion, peeled and sliced
- 1/4 each red, green & orange bell peppers sliced lengthwise into strips
- 1/4 tsp Salt & Pepper
- 1 tsp ancho chili powder
Marinade (is taken from simplyrecipes):
- Juice of 1 lime
- 2 Tablespoons of olive oil
- 2 spoonfuls of bottled garlic mince
- 1/2 teaspoon ground cumin
- 1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped
- 1/4 cup chopped fresh cilantro, including stems
Editor’s note – I also adapted this marinate because I made chicken breasts as well for the ladies and reduced the cumin to 1/4 tsp, took out the Jalapeno and added 1 tbsp of soy sauce
Cooking:
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Mix all marinade ingredients. Coat the steak (or chicken) with the marinade, seal in plastic bag and stick in fridge for 4 hours (the longer the better)
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Cook on an outside grill for 3 – 4 minutes per side on medium heat (depends on thickness) – the chicken had to go for 16 – 18 minutes
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Let rest for 5 minutes and while resting place the peppers and onions in a skillet and cook for 5 – 6 minutes until just translucent. You want to still have firmness. I through in a pinch of salt, pepper and ancho chili powder
The guacamole recipe will be in the next post
I was wondering if you would like to put up a link to this nice beef recipe in my Food on Friday Series. This week the ingredient is beef.
Great that you linked in. Don’t worry I’ve put the recipe title in for you – I have now found out how to do that!