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
Sour cream

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.

Bon appetit.

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