Beef Fajitas

Description

You can get as creative as you like by mixing Flying Olive Extra Virgin Olive Oils in any combination you like. The suggestion below is for semi-wimps. Barb L.

Serves: 8-10

Ingredients:

¼ cup Flying Olive Extra Virgin Olive Oil(s) of your Choice: Lime, Garlic, Cilantro and Roasted Onion, Olive Wood Smoked, Chipotle (mildly spicy) , Harissa (medium spicy), Baklouti Green Chili(very spicy), or Cayenne Red Pepper (super spicy). (We like: 2 Tbsp Lime, 1 Tbsp Smoked, and 1 Tbsp Chipotle)

½ lime, juiced (about 1 Tbsp)

3 Tbsp chopped fresh cilantro or, in a pinch, 1 Tbsp dried cilantro

2 Tbsp finely chopped onion or, in a pinch, 2 tsp onion powder

3 cloves garlic, grated or minced

1 ½ tsp ground cumin

½-1 tsp chili powder such as ancho or your favorite degree of spiciness

1 tsp salt

½ tsp freshly ground black pepper

1-1 1/2 lbs flank or other steak but into thin strips

2 bell peppers in your choice of colors (I used 1 green and 1 orange)

1 medium onion, sliced thinly

4 medium tomatoes, cut into eighths

Fresh tortillas, about 8-10, more as needed

Condiments of choice: corn off the cob, avocado, lettuce, black olives, refried beans, rice, jarred salsa, Mexican or other cheese grated or shredded, etc.

Directions:

Whisk the Flying Olive Extra Virgin Olive Oil(s) of Choice, cilantro, onion, garlic, cumin, chili powder, salt, pepper in a bowl. Add the steak pieces into a zip-lock bag. Add the marinade to the bag and toss to coat. Squeeze out the excess air. Seal the bag. Massage the marinade into the meat. Let sit in the refrigerator for 4 hours or on the counter for 1 hour)

Meanwhile, cut up the peppers, onions, and tomatoes. Prepare any condiments you might want. Wrap the tortillas moistened m paper towels, 1 layer thick.

When ready to cook the fajitas, heat the grill (use a grill pan) to medium-high or a large skillet on high on the stove. Reduce the heat. (Depending on how large your cooking surface is, you might want to cook in the suggested stages). Cook and stir the peppers and onions for about 5-7 minutes. Add the tomatoes and continue cooking for another 5-7 minutes. Add the beef and cook until the meat is seared and the desired degree of doneness, about 10-20 minutes.

Heat the tortillas for about 1 minute in the microwave. Serve everything and let everyone choose their favorite toppings.

Barb L.

 

Cart