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.


Marinade:
3 tablespoons olive oil
3 tablespoons tequila
2 tablespoons fresh lime juice
5-7 sprigs of cilantro, roughly torn
4 cloves garlic, coarsely chopped


Fajitas:
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
Salsa
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.

Mexico Month - Mahi Mahi fajitas

My 2010 blogging ended poorly with no posts since Montreal.  I aim to fix that in 2011 starting with January as Mexico month.

I turned 30 on January 2, and to celebrate I visited Santina and Ben in Sayulita, Mexico.  I love Mexican food, and I was fortunate to not only eat a lot of good food but also cook good food during my trip.  I am going to post my meals from Mexico, then spend the rest of the month cooking Mexican food.

New Years day was the first time we cooked at home.  Ben and I were hurting pretty badly from partying the night before - estábamos crudos, as the Mexicans say - so it was a perfect night to stay in and cook.  Also, we had been burned the day before by a  fish market completely sold out of fish, so we (perhaps I should only speak for myself and say I?) were/was itching to cook.


We didn't even have to consider what to cook; we already knew we would be making fajitas.  It's an easy meal to throw together, and you couldn't wish for anything more delicious.  Santina took care of the rice, beans, fajita veggies, and cooking the fish.  Ben and I took care of the pico de gallo and guacamole.  I know, it was a bit uneven, but Ben and I were in a weakened state.


I don't really have a recipe to post.  The pico is diced tomato, green bell peppers, onion, and serrano peppers with lime squeezed over the top and seasoned with salt and pepper.  The guac is smashed avocado with a couple spoonfuls of pico, lime, and seasoned with salt and pepper.  Santina seasoned the fish with salt and pepper then cooked in a pan with a tiny bit of oil.


I hadn't eaten all day, and I was really excited the my stomach felt strong enough to eat dinner.  I put back 5, yes 5, fajitas.  That's how good they were.


Bon appetit.