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Sizzlin' Fajitas

Source: Grill Pan Cookbook
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Rating: 3.5   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 20 Minutes
  Serves 4 as a main course
You may substitute skirt steak for flank steak, if you can find it. Another cut from the beef flank, skirt steak is more traditionally used in real Southwestern fajitas. Don't try to cook flank or skirt steak to the well-done stage or it will be as tough as shoe leather!
RECIPE INGREDIENTS
1 flank steak (about 1 pound)
1 green onion, white and 2 inches of the green part, coarsely chopped
2 large jalapeno chiles, seeded and coarsely chopped
1 cup loosely packed fresh cilantro leaves
4 tablespoons light olive oil or canola oil
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 large flour tortillas
1 red bell pepper, cored, seeded, and cut into 1/4-inch strips
1 yellow bell pepper, cored, seeded, and cut into 1/4-inch strips
1 anaheim chile, cored, seeded, and cut into 1/4-inch strips
1 small yellow onion, peeled, halved lengthwise, and cut into thin strips
1 medium Haas avocado, pitted, peeled, and cut into thin slices
1 cup good-quality bottled salsa
DIRECTIONS
Place the steak in a glass or ceramic baking dish. In a food processor or blender, purée the green onions, jalapeño, cilantro, 3 tablespoons of the oil, lime juice, salt, and pepper. Pour the mixture over the steak and turn to coat both sides evenly. Cover and marinate at room temperature for 1 to 2 hours, turning at least once.


Wrap the tortillas in foil and warm in the oven at 150 degrees F while you cook the steak and vegetables.


Preheat a grill pan over medium heat until very hot. Brush the peppers and onions with the remaining tablespoon of olive oil. Add the vegetables to the grill pan and cook, turning often with tongs until softened, about 4 minutes. Transfer to a glass or nonreactive metal bowl and cover to keep warm. Drain the marinade from the steak, place the steak in the hot grill pan, and grill for 4 minutes. Turn and cook until seared and nicely browned. Transfer the steak to a cutting board and cover loosely with foil. Let rest for 5 minutes, and then carve the meat across the grain into 1/4-inch thick slices. Cut these slices lengthwise in thirds and season with salt. Arrange the meat on a platter with the peppers and onions. Serve with the avocado, salsa, and the warmed tortillas, wrapping a few pieces of meat and some vegetables inside each one.


Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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 Simple Mexican-Style Mains
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 Grill-Pan Recipes: Easy Meats & Mains
Nutrition Facts per Serving
Yield:   Serves 4 as a main course
Calories: 723
Sodium: 1262mg
Fiber: 10g
Carbohydrates, Total: 96g
Protein: 16g
% Cal. from Fat: 40%
Fat. Total: 32g
Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: Patricia Reviewed: 04/16/2009
It's good but making a fresh salsa makes it even better. 1 lg. jalapeno pepper diced,1 med. onion diced, 1 hand full cilantro chopped, 2 lg, cloves garlic diced, 1 tsp. fresh ground comino (cumin) 1 tsp. fresh ground black pepper corns, 1/2 tsp. salt, two large ripe tomatoes diced, 1/2 cup water, 1 tsp. oil, cook over med. heat for 3-5 minutes. let cool and serve with meal.
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