Wednesday, December 5, 2012

In the Kitchen with Jason: Steak Fajitas

So it seems that I can no longer make a recipe without changing something in it. Take out the jalapenos? No problem. Skip the last 5 steps and replace them with a few made up ones? Par for the course. So when we decided that the 'Fajitas on the Fly' recipe found in the Dollars to Donuts cookbook needed fixing, that's exactly what I did. Please see the new and improved recipe below.

  • 2 1/2 Tbsp EVOO, divided
  • 1/4 cup lime juice
  • 2 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 to 1 1/4 lbs steak, sliced into 1/4 inch thick strips
  • 1 whole green pepper
  • 1 whole red pepper
  • 1 whole onion
  • 8 flour tortillas
  • Salsa and or sour cream to taste when serving
  • Mix together 1 1/2 Tbsp EVOO and the next 7 ingredients together in a bowl.
  • Add in the steak and toss to coat. Set aside.
  • Slice the peppers and onions into 1/4 inch thick strips.
    • If you are quick with the slicing, make sure that the steak marinates for at least 15 minutes.
  • Heat a large skillet over medium high heat for about 3 minutes.
  • Add the remaining EVOO and the steak. 
    • Don't add the extra juices from the marinade.
  • Cook, stirring a couple of times, for about 4 minutes until the steak is cooked through.
  • Transfer the steak to a large plate.
  • Add the peppers and onion to the skillet and cook, stirring occasionally, for about 5 minutes.
  • Add the steak back to the skillet and cook and stir for an additional 2 minutes.
  • While the steak and veggies are cooking together, wrap the tortillas in a paper towel and place them in your microwave on high for 30 seconds.
  • Serve the steak mixture in a tortilla with salsa and/or sour cream to taste.
The steak mixture should look like this when you are done with it, but before it has been added to a tortilla, as pictured above.

Please enjoy!

-Chef Jason

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