I suppose I should have saved this one for Cinco de Mayo, but I wasn't thinking, so I did it today. In all fairness, in my opinion, every day is a good day if I have fajitas. Being from the south, I was kind of raised on them, and since I moved north, I have yet to so much as see a mexican restaurant.
Every Tuesday night, my sister and brother-in-law come over. I cook dinner and we watch The New Girl. It's our little thing. They were pretty stoked to find out that they got to participate in "Ode to the Taco Week." The thing I loved most about making fajitas was that I didn't feel like I had to make anything special for myself, while they ate "normal" food. They just ate theirs in tortillas, and I used lettuce (and left off the cheese and sour cream, of course).
Ingredients:
1 lb flank steak
1 onion, sliced
2 bell peppers, sliced
salt and pepper
4 limes, halved
romaine lettuce leaves
Heat 1 tbsp of olive oil in a skillet over medium heat. Add onions and bell pepper and cook, stirring occasionally until peppers are soft and onions are caramelized, 25-30 minutes.
Season your flank steak with salt and pepper. Heat your grill to high heat and place the flank steak on one side of the grill. Place limes on the other. Cook until blood rises to the top surface, about 2 minutes. Flip and cook another 2 minutes. Remove steak and limes from the heat and allow the steak to rest on a plate for 5 minutes. Slice thinly against the grain.
Load a platter with steak, onions, bell peppers and limes. To build your fajitas, fill romaine lettuce leaves with meat, peppers and onions and drizzle with lime juice. Ole!
sxas21 2
No comments:
Post a Comment