Thursday, December 1, 2011
fajitas, our way
These are usually a late summer treat for us, when the rainbow color of fresh, ripe peppers (bell peppers, cubanelles, pablanos... just about any kind of mild one you can dream up) is finally ready for harvesting. But, we do still enjoy fajitas after the garden is put to sleep when my freezer contains the preserved abundance.
This recipe is for steak fajitas, but an all-vegetarian option is equally (dare I say, perhaps even more) delicious!
~makes enough for 4 hungry people
Variety of peppers, cut into strips (we like sweet bell peppers best)
1 yellow onion, thinly sliced
2 pounds Sirloin steak
oil of your choice (I use olive or peanut oil)
dash of powdered cayenne pepper
~For the marinade, whisk together:
the juice of 2 small limes
2 Tablespoons fish sauce (or soy sauce)
2 teaspoons sugar
4 garlic cloves, minced
1 teaspoon fresh ginger, peeled and grated
~note: taste the marinade before adding the meat, as you may prefer to add more sugar to sweeten it or fish sauce for more saltiness.
1. Slice the steak into strips and add to the marinade. You can either allow the meat to marinate for 30 minutes, or use it straightaway. Because the lime juice begins to "cook" the meat, this is not a marinade you want sitting for hours, or the meat may become tough.
2. Coat the bottom of a cast iron skillet with oil, and heat on high until it begins to smoke. You need to get the cast iron hot so it does a good job searing the meat and veggies
3. Add the onion and peppers to the pan first, and season them with salt and a little cayenne pepper
4. Keeping the heat on high, add the steak to sear
5. Enjoy with warm homemade flour tortillas. We also like to top ours with sour cream, cilantro, and salsa. (And guacamole when we're lucky).