Wednesday, April 1, 2009

#37 Beef Fajitas


1 lb sirloin steak
2 tablespoons vegetable oil
1 red bell pepper sliced into thin slices
1 green bell pepper sliced into thin slices
1 small yellow onion

for marinade:

juice of 1 lime
1/3 cup dry white wine
1 teaspoon worcestershire sauce
2 tablespoons vegetable oil
1 minced garlic clove
1/2 teaspoon oregano
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper


Whisk together marinade ingredients. Cover meat with marinate and cover. Refrigerate 1-2 hours, turning several times, bring to room temperature.

In a large skillet, over medium heat, warm oil. Add bell peppers and onion. Saute until vegetables are tender, 6-8 minutes, set aside and keep warm.

Meat options:

Preheat grill. In a small sauce pan boil marinade for 1 minute. Grill meat over high heat turning once. Baste meat several times with reserve, boiled marinade. When cooked remove from heat and let rest for 5 minutes. Cut into thin strips and serve with warm vegetables, shredded cheese, sour cream, lettuce and salsa in warm tortillas.

Cut meat into thin strips. Heat oil in a large skillet (you can reuse the one from earlier) on medium-high heat. Cook meat in oil until cooked through and no longer pink. Serve with warm vegetables and other toppings in warm tortillas.

I served this with a fresh, homemade salsa from Betty Crocker. This was a delicious, light fajita recipe.

1 comment:

Kim said...

My photo is with chicken instead of beef. The seasonings worked well with both.