Sizzling beef fajitas
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Sizzling beef fajitas
  Beef    Fajitas    Mexican  
Last updated 6/12/2012 1:23:11 AM. Recipe ID 56148. Report a problem with this recipe.
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      Title: Sizzling beef fajitas
 Categories: Mexican, Meats
      Yield: 8 Servings
      4 cl Garlic, minced
      1 tb Lime juice
    1/3 c  Worcestershire or soy sauce
      4    Serrano chiles, stemmed
           And minced
    1/4 c  Apple cider vinegar
     14 cn Beef broth
      2 tb Safflower oil
      2    Yellow or white onions,
           Thinly sliced
      2    Bell peppers, thinly sliced
      4    Limes, cut in half
      1 c  Sour cream
      3 lb Skirt steak, 1/2 inch thick

           Flour tortillas
           Pico de gallo
  Originally from: "Austin American=Stateman, May 24,
     1990    Sizzling Beef Fajitas
  At least 3 hours before grilling the meat, trim it to remove all fat
  and gristle. For skirt steak, use a flat metal pounder to tenderize.
  {This is needed because of the short marinading time.} Put the meat
  in a shallow glass dish or plastic bag. Combine the marinade
  ingredients. Marinate for about 3 hours in refrigerator.
  About 45 minutes before serving, clean the grill surface and rub it
  with an oil dampened cloth. Preheat the grill for about 30 minutes.
  Remove the meat from the marinade. Sprinkle the meat and salt and
  pepper and place it on the grill. Baste with marinade, grill, then
  turn, baste again and grill until medium rare, about 5-6 minutes in
  all, or until desired doneness. Remove, cover with foil and keep warm.
  Heat 2 TBSP oil in a cast-iron skillet over medium-high heat. Add the
  onions and cook until browned, but still crisp. Remove and add bell
  peppers. Saute about 2 minutes and add onions. Remove the skillet
  from the heat.
  Preheat the oven to 450 degrees F. Wrap the tortillas or pita breads
  in foil and heat until warm, 8-10 minutes. {Or zap 'em in a microwave
  for 15 to 25 seconds per tortilla, depending on your microwaves
  strength. Or grill 'em on the coals for a few seconds, or in another
  cast iron skillet for a few seconds.}
  Cut the beef across the grain into strips about 1/4 inch thick.
  Reserve all the juices. Put the skillet back on high heat long enough
  to get hot, then add the meat. It will sizzle. Turn immediately, then
  put the onions and peppers on top. Pour the reserved juices on top to
  create a sizzle. (For an even more dramatic sizzle, you can drizzle
  the meat and onions with 2 TBSP oil instead of the reserved juices.)
  Carry the skillet immediately to the table. Squeeze lime juice on
  top. To serve, use tortillas to enclose meat strips, peppers, onions,
  pico de gallo, guacamole, and sour cream.

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Recipe ID 56148 (Apr 03, 2005)

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