Rainbow Steak Fajitas Food

RAINBOW STEAK FAJITAS

Steps:

• Prepare marinade: I found an easy recipe online (http://simplyrecipes.com/recipes/steak_fajitas/) that calls for the juice of one lime, 2 tablespoons olive oil, 1/2 teaspoon cumin, 2 garlic cloves (minced), 1/2 jalapeno pepper (seeded and minced), and 1/4 cup fresh cilantro.
• Marinade steak for at least one hour and as long as overnight.
• Slice white onion from the top, cutting it into eighths, giving you nice long pieces.
• Slice bell peppers likewise top to bottom, being sure to remove any seeds.
• Squeeze extra lime over the vegetable mixture, if desired, or omit this step.
• Mince one clove garlic and remaining half of jalapeno pepper.
• Coat 12-inch frying pan with oil, and heat oil with the minced jalapeno and garlic.
• When the frying pan is nice and hot, add the bell peppers and onion. Saute, stirring occasionally, until the onions begin to brown. You can apply extra heat toward the end to char some of the peppers (a cast-iron pan works great for this).
• While the vegetables are cooking, prepare the skirt steak. Slice across the grain (locate the muscle striations and cut the steak in the opposite direction), into short strips. In a separate pan (I like to use a grille pan), cook the steak until all sides are light brown. This should take only a few minutes. Do not overcook, or you will have tougher meat.
• When the vegetables are nearly ready, toss in the steak and cook together for another minute or two.
• Warm the tortillas and serve, traditionally with the fajita mixture and remaining ingredients at the table instead of prepared in advance. Use a tortilla warmer, if you have one.
• Add to the fajitas guacamole, salsa, and sour cream, if desired.

STEAK FAJITAS

Steps:

• Stir together the sugar, chili powder, cumin, garlic powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small mixing bowl to make the dry rub for the steak.
• Put the steak on a parchment-lined baking sheet. Rub both sides generously with the spice rub. Allow the steak to come up to room temperature for about 30 minutes. Meanwhile, prepare the vegetables.
• Place a grill pan over medium-high heat and allow the pan to heat for 5 minutes.
• Put the bell peppers and onions in a large mixing bowl. Drizzle with the olive oil. Sprinkle generously with salt and pepper. Spread the vegetables out over the hot grill pan. Cook, tossing occasionally, until caramelized and softened, 8 to 10 minutes. Put the grilled vegetables on a serving platter and tent with aluminum foil to keep warm.
• To cook the steak, brush the hot grill pan with the vegetable oil. Place the steak on the grill and cook for 3 minutes. Flip the steak over and cook for another 3 minutes. Transfer the steak to a cutting board and allow it to rest for at least 5 minutes.
• Slice the steak into thin strips, against the grain of the meat. Layer the steak over the warm vegetables and sprinkle with the cilantro leaves. Serve with shredded iceberg lettuce, sour cream and warm tortillas.

FAJITA PEPPER STEAK

Steps:

• coat skillet or wok with olive oil (I use Crisco's olive oil spray)
• Thinly slice bottom round into strips (I just buy it already sliced for beef jerky) and season with all spices.
• Heat skillet to med-high and fry beef strips until tender. Add vegetables and stir-fry until crisp-tender.
• Serve over rice. (I use brown).