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Fajitas

December 19, 2007

We’re always looking for new ways to finish up the leftovers in the house and inevitably there is always soft tortialla shells, red peppers, and numerous types of cheese. This time, we had nice piece of flank steak thawing and thus the steak and the leftovers turned into some kick-ass fajitas.

Let me say that Mexican food is not something I cook very frequently because in my attempts to use less processed foods, I’ve had to learn to make up my own spice mixes (or use recipes), and that has always been a bit unnerving for me. I mean, that’s what a spice packet is for isn’t it? And let’s be honest, with a spice packet 99% of the time, the end-product tastes the way it should! Nevertheless, I did have some success recently which I think boosted my confidence and prompted me to take on other dishes, hence the fajitas.

Oh my goodness were these good!! The steak was cooked just perfectly – just shy of medium – and I have to give myself a big pat on the back for coming up with the right combo of spices for a dry rub. The peppers and onions really did need to be cooked “low and slow” in order to achieve the right consistency so as to not brown the onions so I didn’t at all mind waiting nearly 30 minutes for them to cook down.

Beef Fajitas

source: Smells Like Home

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 large onion, sliced
  • 1 red bell pepper, seeded and sliced
  • 1 to 1 1/2 lbs flank steak
  • ground cumin
  • ground corinader
  • chili powder
  • garlic powder
  • Kosher salt
  • freshly ground black pepper
  • For serving: soft flour tortillas, shredded cheese, sour cream
  1. In a heavy cast iron frying pan over medium low heat, heat 1 tbsp olive oil and butter until melted. Add peppers and cook for 3 minutes. Sprinkle on some of each of the spices – 3-4 shakes of cumain, corinader, chili and garlic powders should to it along with a couple pinches of salt and a few grates of black pepper. Add onions and cook for 20-30 minutes, stirring only occasionally, until onions and peppers are soft and close to caramelizing.
  2. While peppers and onions are cooking, sprinkle each of the spices on both sides of the flank steak and allow steak to come to room temperature before cooking.
  3. Remove peppers and onions from pan and set aside, keeping warm. Turn up heat to medium, add about 1 tbsp olive oil to the pan and swirl to cover the bottom of the pan. Place the steak in the pan and sear both sides for about 5 minutes each. Remove the steak from the pan, slice into thin pieces against the grain. If steak isn’t cooked to desired “redness”, finish slicing and return the slices to the hot pan. Return the peppers and onions to the pan and cook everything together for another 2-3 minutes, taking care to not overcook the steak.
  4. Serve on soft tortillas with shredded cheese and sour cream.

Prep time: 5-8 minutes

Cook time: 35-40 minutes

Serves: 2 (with some leftovers)

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