Rach
09-17-2007, 07:06 PM
This was so good! I am proud of myself b/c they came out tasting like the restaurants :hungry
Again, from my cook book :)
Serves 6
Start to finish: 30 min.
(If you want the fajitas on the really spicey side (this is spicey but not SUPER) add a sliced jalapeno w/ the red bell peppers)
1 (1 1/2 pound) flank steak, trimmed
salt & pepper
2 tbs veg. oil
2 tbs lime juice
2 red bell peppers, stemmed, seeded, and sliced thin
1 red onion, halved & sliced thin
2 tbs water
1 tsp chili powder
1 tsp tabasco
1/2 tsp cumin
tortillas
1. Pat steak dry w/ paper towels, then season w/ salt & pepper. Heat 1tbs of oil in a 12 inch skillet over medium-high heat until just smoking. Brown steak on the first side, about 5 min.
2. Flip steak over & continue to cook to desired doneness, 3-6 min. Transfer to a large plate & drizzle w/ lime juice. Tent w/ foil and let rest for 10 min.
3. Meanwhile, add the reamining 1 tbs oil to skillet & return to medium-high heat until shimmering. Add the bell peppers, onion, water, chili powder, tabasco, cumin, and 1/2 tsp salt. Cook, scraping up any browned bits, until the onion is softened, about 5 min. Transfer to bowl.
4. Heat your tortillas up.
5. Slice the steak very thin across the grain. Make sure to slice diagonal as if you cut it wrong, it makes the meat tough.
Now the recipe doesn't say this but b/c he doesn't like those veg's, I just tossed the sliced meat in the skillet w/ the veg's, stirred it around to get the flavoring all over the meat, and then I put the meat in a separate area. Otherwise if you like the veg's, just stir up the meat in the veg's.
Also, for #2, I let the meat cook for about 6 min and it still came out a little pink. It wasn't red, but pink. So next time I will cook it for about 8 min. But if you like it pink to medium, 6 min would be good.
Again, from my cook book :)
Serves 6
Start to finish: 30 min.
(If you want the fajitas on the really spicey side (this is spicey but not SUPER) add a sliced jalapeno w/ the red bell peppers)
1 (1 1/2 pound) flank steak, trimmed
salt & pepper
2 tbs veg. oil
2 tbs lime juice
2 red bell peppers, stemmed, seeded, and sliced thin
1 red onion, halved & sliced thin
2 tbs water
1 tsp chili powder
1 tsp tabasco
1/2 tsp cumin
tortillas
1. Pat steak dry w/ paper towels, then season w/ salt & pepper. Heat 1tbs of oil in a 12 inch skillet over medium-high heat until just smoking. Brown steak on the first side, about 5 min.
2. Flip steak over & continue to cook to desired doneness, 3-6 min. Transfer to a large plate & drizzle w/ lime juice. Tent w/ foil and let rest for 10 min.
3. Meanwhile, add the reamining 1 tbs oil to skillet & return to medium-high heat until shimmering. Add the bell peppers, onion, water, chili powder, tabasco, cumin, and 1/2 tsp salt. Cook, scraping up any browned bits, until the onion is softened, about 5 min. Transfer to bowl.
4. Heat your tortillas up.
5. Slice the steak very thin across the grain. Make sure to slice diagonal as if you cut it wrong, it makes the meat tough.
Now the recipe doesn't say this but b/c he doesn't like those veg's, I just tossed the sliced meat in the skillet w/ the veg's, stirred it around to get the flavoring all over the meat, and then I put the meat in a separate area. Otherwise if you like the veg's, just stir up the meat in the veg's.
Also, for #2, I let the meat cook for about 6 min and it still came out a little pink. It wasn't red, but pink. So next time I will cook it for about 8 min. But if you like it pink to medium, 6 min would be good.