Saturday, August 22, 2009
Even though we went out for Mexican last night, I was totally craving fajitas tonight. I usually make chicken or shrimp fajitas, but this time I decided to try them with a big juicy steak.
Now, I will admit that I'm a little clueless when it comes to marinating and properly cooking different pieces of meat and usually stick to my 2, no fail cuts...filet mignon or rib-eye.
My husband got this big, beautiful boneless rib-eye steak from the butcher at our supermarket and it was so, so good!! My 4 year old, who I wasn't sure would eat any of this meal (peppers are on his top 10 "veggies I hate" list)loved it...minus the fore mentioned peppers, of course.
Serve this up with rice, black beans and you've got a great Tex-mex meal. Who needs a chain restaurant when you can make these?
Mmmmmm...doesn't this look good?
2 Tbsp. butter
8-10 oz boneless rib-eye steaks
Steak seasoning, such as McCormick's (with coarse salt, pepper, paprika, garlic and onion)
1-2 Tbsp. olive oil or vegetable oil
1 1/2 cups of green, red, yellow or orange peppers, sliced into strips
1/2 onion, sliced into strips
Salt and pepper
6 (8-inch) flour tortillas
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping
Preheat a cast iron servers in a preheated 350 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
Heat a large indoor grill pan to medium-high heat. Rub butter over grill. In the meantime, season steak. Once butter has been on the pan for 1-2 min add steak. Cook steak on pan till desired doneness, turning half-way. I like mine med-rare to medium.
While the steak is cooking, in a large skillet heat up the oil and fry the onions and bell peppers until crisp-tender. Season with salt and pepper.
Warm the tortillas in the microwave according to package directions.
When the steak is done, remove from pan and let sit for 3-5 minutes. Then slice into 1 inch strips. When you are ready to serve, remove the cast iron server from the oven and quickly arrange the meat and peppers and onions on it.Top with cilantro to garnish. Serve sizzling immediately with the warm tortillas and other accompaniments.