Difference between revisions of "Steak Fajitas"
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[[File:Steak-fajitas.jpg|200px|thumb|right|Steak fajitas historical document]] | |||
Source: Tim/Historical/Unknown | Source: Tim/Historical/Unknown | ||
Makes 4 servings | |||
Each serving (not including salsa): | Each serving (not including salsa): | ||
56 grams protein | |||
38 grams carbohydrate | * 56 grams protein | ||
(Nutritional information does not include salsa) | * 38 grams carbohydrate | ||
1/4 cup fresh lime juice | |||
2 | (Nutritional information does not include salsa.) | ||
tablespoons minced fresh cilantro | |||
2 tablespoons pure-pressed | === Ingredients === | ||
extra virgin olive oil | * 1/4 cup fresh lime juice | ||
minced garlic cloves | * 2 tablespoons minced fresh cilantro | ||
2 | * 2 tablespoons pure-pressed extra virgin olive oil | ||
tablespoons chopped fresh oregano, or 2 teaspoons dried oregano | * 2 minced garlic cloves | ||
2 | * 2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano | ||
tablespoons | * 2 tablespoons minced red onion | ||
minced red onion | * 2 teaspoons chili powder | ||
2 | * 1 teaspoon ground cumin | ||
teaspoons chili powder | * freshly ground black pepper, to taste | ||
1 | * dash cayenne pepper | ||
teaspoon ground cumin | * 1-1/2 pounds top round or flank steak, trimmed of fat | ||
freshly ground black pepper, to taste | * 2 tablespoons pure-pressed extra virgin olive oil | ||
dash cayenne pepper | * 1 small fresh jalapeño pepper, cut into thin strips; or 1 to 2 tablespoons canned diced green chilies | ||
1 | * 2 thinly sliced red or green bell peppers, cut into thin strips | ||
1/2 pounds top round or flank steak, trimmed of fat | * 1 large red onion, cut into strips | ||
2 tablespoons pure-pressed extra virgin olive oil | * 8 corn tortillas | ||
1 small fresh | |||
cut into thin strips; or 1 to 2 | ==== Topping ==== | ||
tablespoons canned diced green chilies | |||
2 thinly sliced red or green bell peppers, cut into thin strips | * 2 sliced ripe avocados | ||
1 large red onion, cut into strips | * 1/4 cup chopped fresh cilantro | ||
8 | * 2 cups shredded lettuce | ||
corn tortillas | * 1 cup chopped tomatoes | ||
Topping | * 1 cup grated Monterey Jack cheese | ||
2 sliced ripe avocados | * 1/2 cup salsa (no sugar added) | ||
1/4 cup chopped fresh cilantro | |||
2 | === Directions === | ||
cups shredded lettuce | |||
1 | # In a shallow dish, combine lime juice, cilantro, 2 tablespoons olive oil, garlic, oregano, onion, chili powder, cumin, black pepper, and cayenne pepper. Mix well. Marinate steak in marinade, refrigerated, at least 1 hour or overnight, if possible. | ||
cup chopped tomatoes | # Prepare barbecue or preheat broiler. | ||
1 | # Grill steak over hot coals; or broil steak on a greased rack with a tinfoil-lined baking sheet underneath. Broil 3 inches from heat source, until meat is tender. Slice into thin strips. Set aside. | ||
cup grated Monterey Jack cheese | # In a medium nonstick skillet, heat remaining 2 tablespoons of olive oil over medium-high heat. When oil is hot, add jalapeño peppers, bell pepper strips, and onion, and saute until tender. about 5 minutes. Combine with sliced beef and mix well. Taste and adjust seasonings. | ||
1/2 cup salsa (no sugar added) | # Either layer corn tortillas between paper towels and microwave on high 10 to 20 seconds, or use tongs to heat tortillas directly over gas burner, turning once until softened and puffed up. | ||
In a shallow dish, | # Serve with sliced avocado, chopped cilantro, shredded lettuce, tomatoes, cheese, and salsa. | ||
combine lime juice, cilantro, 2 tablespoons olive oil, | |||
onion, chili powder, | |||
cumin, black pepper and cayenne | |||
1 | |||
hour or overnight, if possible. | |||
Prepare barbecue or preheat broiler. | |||
Grill steak over hot coals; | |||
or broil steak on a greased rack with a | |||
tinfoil-lined baking sheet underneath. Broil 3 inches from heat source, | |||
until meat is tender. Slice into thin strips. | |||
Set aside. | |||
In a medium nonstick skillet, heat remaining 2 tablespoons of olive oil | |||
over | |||
medium-high heat. When oil is hot, add | |||
strips and onion, and saute until | |||
tender. | |||
about 5 minutes. | |||
Combine with | |||
sliced beef and mix well. Taste | |||
and adjust seasonings. | |||
Either layer corn tortillas between paper towels and microwave on high 10 | |||
to 20 seconds, | |||
or use tongs to heat tortillas directly over gas burner, | |||
turning once until softened and puffed | |||
up | |||
Serve with sliced avocado, | |||
chopped cilantro, shredded lettuce, tomatoes, | |||
cheese and salsa | |||
Latest revision as of 11:36, 8 July 2023
Source: Tim/Historical/Unknown
Makes 4 servings
Each serving (not including salsa):
- 56 grams protein
- 38 grams carbohydrate
(Nutritional information does not include salsa.)
Ingredients
- 1/4 cup fresh lime juice
- 2 tablespoons minced fresh cilantro
- 2 tablespoons pure-pressed extra virgin olive oil
- 2 minced garlic cloves
- 2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano
- 2 tablespoons minced red onion
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- freshly ground black pepper, to taste
- dash cayenne pepper
- 1-1/2 pounds top round or flank steak, trimmed of fat
- 2 tablespoons pure-pressed extra virgin olive oil
- 1 small fresh jalapeño pepper, cut into thin strips; or 1 to 2 tablespoons canned diced green chilies
- 2 thinly sliced red or green bell peppers, cut into thin strips
- 1 large red onion, cut into strips
- 8 corn tortillas
Topping
- 2 sliced ripe avocados
- 1/4 cup chopped fresh cilantro
- 2 cups shredded lettuce
- 1 cup chopped tomatoes
- 1 cup grated Monterey Jack cheese
- 1/2 cup salsa (no sugar added)
Directions
- In a shallow dish, combine lime juice, cilantro, 2 tablespoons olive oil, garlic, oregano, onion, chili powder, cumin, black pepper, and cayenne pepper. Mix well. Marinate steak in marinade, refrigerated, at least 1 hour or overnight, if possible.
- Prepare barbecue or preheat broiler.
- Grill steak over hot coals; or broil steak on a greased rack with a tinfoil-lined baking sheet underneath. Broil 3 inches from heat source, until meat is tender. Slice into thin strips. Set aside.
- In a medium nonstick skillet, heat remaining 2 tablespoons of olive oil over medium-high heat. When oil is hot, add jalapeño peppers, bell pepper strips, and onion, and saute until tender. about 5 minutes. Combine with sliced beef and mix well. Taste and adjust seasonings.
- Either layer corn tortillas between paper towels and microwave on high 10 to 20 seconds, or use tongs to heat tortillas directly over gas burner, turning once until softened and puffed up.
- Serve with sliced avocado, chopped cilantro, shredded lettuce, tomatoes, cheese, and salsa.