Tuesday, June 19, 2007
Fast and delicious
--Weeknight Skillet Fajitas
Weeknight Skillet Fajitas
The America's Test Kitchen Family Cookbook Copyright 2006
1 (1 ½-pound) flank steak, trimmed
2 tablespoons vegetable oil
2 tablespoons fresh lime juice
2 red bell peppers, stemmed, seeded and sliced thin I used red, green, yellow and orange
1 red onion, halved and sliced thin I used sweet onion
2 tablespoons water
1 teaspoon chili powder
1 teaspoon Tabasco
½ teaspoon cumin
12 (6-inch) flour tortillas
1. Pat the steak dry with paper towels, then season with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown the meat on the first side, about 5 minutes.
2. Flip the steak over and continue to cook to the desired doneness, 3 to 6 minutes. Transfer to a large plate and drizzle with the lime juice. Tent with foil and let rest for 10 minutes.
3. Meanwhile, add the remaining 1 tablespoon of oil to the skillet and return to medium-high heat until shimmering. Add the bell peppers, onion, water, chili powder, Tabasco, cumin and ½ teaspoon of salt. Cook, scraping up any browned bits, until the onion is softened, about 5 minutes. Transfer to a serving bowl.
4. Stack the tortillas on a plate and cover with plastic wrap. Heat in the microwave until soft, and hot, 30 seconds to 2 minutes.
5. Slice the steak very thin across the grain. Arrange the beef on a platter and serve with warm tortillas, vegetables, and any desired accompaniments. Let everyone assemble their own fajita at the table.
I had a smaller flank steak left in the freezer and I thought fajitas would be a good way to stretch it out. These didn't take much effort to prepare and they hit the spot. I was afraid of being disappointed again, since I have high expectations when paying so much for this cut of meat, but I was pleased. And even though the flank steak rubbed with Pickapeppa sauce was a bit disappointing last week, I used the leftovers in place of chicken on a bbq pizza and it was really good.
Since I used quite a few peppers and onions, this recipe is perfect for Sweetnick's ARF/5-A-Day Tuesday. I'm really trying to increase the amount of fruits and vegetables I eat. I always eat at least one vegetable with dinner but I realized I wasn't fitting in too many of them earlier in the day but I'm trying to change that. I have no excuse not to, with the great prices I've been getting at the 'auction'.
This cookbook is really one of my favorites. It's definitely a great one to give to anyone just starting out.
Blast From The Past: Burrito Burgers from June 2006. I made those on the GF grill - I should try them on the outdoor grill.
Question of the Day: Can you name every fruit and vegetable that you ate yesterday?