Text 7781, 75 rader
Skriven 2013-12-12 06:52:50 av Dave Drum (1:261/38)
Ärende: Chile 4807
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sizzling Beef Fajitas
 Categories: Beef, Vegetables, Chilies, Citrus, Dairy
      Yield: 8 Servings

      3 lb Skirt steak; 1/2" thick
      2 tb Safflower oil
      2 lg Onions; thin sliced
      2    Bell peppers; thin sliced
      4    Limes; halved
      1 c  Sour cream
           Flour tortillas
           Pico de gallo
           Guacamole

MMMMM--------------------------MARINADE-------------------------------
      4 cl Garlic; minced
      1 tb Lime juice
    1/3 c  Worcestershire or soy sauce
      4    Serranos; stemmed, minced
    1/4 c  Apple cider vinegar
     14 oz Can beef broth

  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 450øF/230øC.

  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.

  Originally from: Austin American Stateman | May 24, 1990

  Uncle Dirty Dave's Archives

MMMMM

... "Are you pondering what I'm pondering, Pinky?"  The Brain

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)