Cooking Index - Cooking Recipes & IdeasFajitas With Peppers And Red Onions Recipe - Cooking Index

Fajitas With Peppers And Red Onions

Type: Meat
Courses: Main Course
Serves: 8 people

Recipe Ingredients

4   Garlic cloves - or to taste
1/4 teaspoon 1.3mlSalt
3 tablespoons 45mlFresh lime juice
5 tablespoons 75mlVegetable oil
1/2 tablespoon 7.5mlToasted and ground cumin seed
1   Fresh jalapeño pepper - (to 2) - minced
  Freshly-ground black pepper - to taste
2 1/2 lbs 1135g / 40ozSkirt steak
2 lbs 908g / 32ozRed bell peppers - cut into strips (large)
2 lbs 908g / 32ozGreen bell peppers - cut into strips (large)
2 lbs 908g / 32ozYellow bell peppers - cut into strips (large)
1 lb 454g / 16ozRed onion - halved lengthwise, (large)
  And cut into strips
1/8 cup 2g / 0.1ozMinced fresh cilantro leaves
16   Store-bought flour tortillas - warm
  Tomato salsa - as accompaniment
  Chunky guacamole - as accompaniment

Recipe Instructions

With a mortar and pestle mash 3 of the garlic cloves and the salt to a paste. In a glass baking dish combine the paste, lime juice, 3 tablespoons of the oil, cumin seed, jalapeños, and pepper. Add the steak and let marinate at room temperature, turning twice, for 2 hours. The steak can be marinated and kept refrigerated, covered, overnight.

In a large skillet cook the bell peppers and onions with salt and pepper to taste in the remaining 2 tablespoons oil over moderate heat, stirring occasionally, until tender. Add the remaining garlic clove, minced, and cook, stirring, for 2 to 3 minutes. Remove from the heat and add the coriander. Toss to combine and keep warm on a platter.

Drain the steak and pat dry. Cook on a preheated grill pan for 3 to 4 minutes on each side for medium-rare meat. Transfer it to a cutting board and let it stand for 3 minutes. Cut diagonally into pieces and transfer with any accumulated juices to the platter. Wrap the steak and vegetable mixture in the tortillas and serve with salsa and guacamole.

This recipe yields 8 servings.

COOKING LIVE with Sara Moulton - (Show # CL-9634) - from the TV FOOD - NETWORK


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