Sunday, July 24, 2011
Tequila-Lime Steak Fajitas
I made fajitas for dinner tonight. They were based on this recipe from Food & Wine. They were good.
I am too busy watching the brilliant summertime Sunday TV programming to write more, and, really, what am I supposed to say about fajitas? Everyone knows they're good.
3 tablespoons olive oil
3 tablespoons tequila
2 tablespoons fresh lime juice
5-7 sprigs of cilantro, roughly torn
4 cloves garlic, coarsely chopped
One 1 1/2-pound flank steak
Salt and freshly ground pepper to taste
1 red bell pepper, sliced
1 green bell pepper sliced
1 onion, sliced
12 flour tortillas
1. In a large bowl combine the ingredients for the marinade. Add the flank steak and toss to coat completely. Cover and place in the refrigerator for 2 hours, turning the meat after one hour.
2. 30 minutes before you are ready to cook, heat the grill. Remove the steak from the marinade and pat dry with a paper towel. Season both sides of the steak with salt and pepper.
3. Meanwhile, saute the onion and peppers in a large skillet.
4. Grill for the steak 3 to 4 minutes per side for medium-rare doneness. Let rest for 10 minutes before slicing.
5. Slice the steak against the grain into 1/4-inch thick diagonal strips. Serve rolled in warm tortillas with onions, peppers, salsa, and sour cream.
I also ate a poached pear that I made at a French cooking class I attended at Le Cordon Bleu yesterday. It too was good.