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Beef Fajitas
Serves: 4
Ingredients:
Juice of 2 limes
2 tablespoons olive oil, divided
½ teaspoon ground cumin
¼ teaspoon salt
1 clove garlic, minced
1 tablespoon dark chili powder
Freshly ground black pepper, to taste
¾ pound top round steak, thinly sliced
½ red bell pepper, thinly sliced
1 small onion, thinly sliced
4 flour tortillas, warmed
½ cup Monterey jack cheese, shredded
Chopped tomatoes (optional)
Sour cream (optional)
Salsa (optional)
Avocado or guacamole (optional)
Directions:
1. In medium shallow dish, whisk together
lime juice, 1 tablespoon olive oil, cumin,
salt, garlic, dark chili powder and
black pepper.
2. Add beef to seasoning and toss to coat.
3. Let beef sit at room temperature for
30 minutes.
4. Heat skillet to 375°F and add remaining
olive oil, onions and peppers.
5. Cook onions and peppers for 2 minutes,
stirring constantly.
6. Transfer vegetables to covered dish to
keep warm.
7. Add beef to skillet and discard excess
marinade.
8. Sauté beef for 7-9 minutes, or until
cooked through.
9. Reduce skillet to 225°F and hold beef
while assembling fajitas.
10. Add beef mixture, peppers and onions
to tortillas, roll up and serve.
11. Top fajitas with tomatoes, sour cream,
salsa, and/or avocado.
Tip: To warm tortillas, wrap them in
aluminum foil and heat in a 350°F oven
for 4-5 minutes. Keep covered until
ready to use.
.
Steak Au Poivre
Serves: 2
Ingredients:
2 (6-8-ounce) strip steaks
2 teaspoons tri-color peppercorns
1 tablespoon butter
1 green onion, sliced
3 tablespoons bourbon or beef stock
3 tablespoons water
Directions:
1. Place peppercorns in plastic bag and
crack with rolling pin.
2. Press peppercorns evenly onto both
sides of steak.
3. Heat skillet to 300°F.
4. Add steak to skillet and cook for
7 minutes per side for medium-rare.
5. Transfer steak to covered dish to
keep warm.
6. Add butter and green onion to skillet
and sauté for 1 minute.
7. Pour bourbon and water into skillet and
cook for about 2 minutes, stirring
constantly until sauce thickens.
8. Return steak to skillet and spoon sauce
over steak.
9. Heat steak in sauce for 1 minutes.
Tip: If you don’t have a rolling pin to
crush peppercorns, you can use a food
processor, mallet and even the back of a
sauté pan.
Tip: If you don’t have tri-color peppercorns,
use freshly ground black pepper instead.
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