Saturday, January 24, 2009

Sweet and Sassy Beef Fajitas

This has to be one of our favorite meals. I just love the flavor the marinade gives to the beef. I also make them with shrimp, but I don't use the marinade. I put olive oil, fresh lemon juice, pepper, and garlic powder on the shrimp. I love grilling the meat, but it's to cold for that right now. :) I just cook it in a frying pan. Serve it with Spanish Rice and black beans. This picture didn't turn out to good. It taste better then it looks. :)

Sweet and Sassy Beef Fajitas
1/2 cup vegetable oil
1/4 cup fresh lime juice
2 tablespoons firmly packed brown sugar
2 tablespoons soy sauce
2 teaspoons ground cumin
2 cloves garlic, minced
1 (11/2-pound) flank steak
1 tablespoon vegetable oil
1 large onion, thinly sliced
1 large green bell pepper, thinly sliced
1 large red bell pepper, thinly sliced
Fajita size flour tortillas
Shredded cheese, Pico de Gallo, Holy Guacamole!, and sour cream
In a small bowl, combine first 6 ingredients.
Place steak in a large shallow dish or resealable plastic bag; pour lime mixture over steak. Cover or seal, and chill 4 hours, turning steak occasionally.
Remove steak from marinade, discarding marinade.
Grill, covered with grill lid, over medium-high heat (350°F to 400°F) 15 minutes, or until a meat thermometer inserted into thickest portion registers 145°F (medium-rare), turning occasionally. Slice steak thinly, across the grain, cover, and keep warm.
In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add onion and peppers, and cook 5 to 6 minutes, or until vegetables are tender. Add sliced steak, stirring to combine.
Serve fajitas with tortillas and desired toppings

Spanish Rice

1/2 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, minced
1 Tbsp cooking oil
1 28oz. can tomatoes, cup up
3/4 cup long grain rice
1 tsp sugar
1 tsp chili powder
1 cup water

In a large skillet cook onion, green pepper, and garlic in hot oil till tender. Stir in undrained tomatoes, uncooked rice, sugar, chili powder, and water. Bring to boiling, reduce heat. Cover and simmer for 20 to 25 minutes or till rice is tender and most of the liquid is absorbed.