Thursday, April 19, 2012

Beef Fajitas

This one was alright.  We weren't hating it but I plan on deleting it.  I thought the meat was a bit tough.  Flavors were ok, but I did add some smoked paprika at the end and some hot sauce in addition to the salsa and sour cream..  Truth be told, we haven't found many fajita recipes that really wowed us.  Generally I have found chicken to be better than the steak also.
Beef Fajitas

For marinade
2 T  canola oil
Juice of 1 lime
1 t  chili powder
1/4 t  garlic powder
1/4 t  salt
1/4 t  pepper
3/4 lb chuck steak or top round sliced into 1/4 inch strips
For fajitas
1/2    medium onion,sliced
1    medium sweet red pepper sliced into thin strips
2 T  canola oil,divided
8    flour tortilla shells,warmed
Salsa
Sour cream
Combine marinade ingredients and add beef. Refrigerate for 30 minutes
and up to overnight. Remove beef from marinade. In a large skillet,
heat 1 tablespoon oil and saut onion and pepper until tender, remove
from pan. Add remaining oil and saut meat until no longer pink, about 4
minutes. Add vegetables to pan and heat through.
To serve, place a spoonful of meat/vegetable mixture on a warmed
tortilla and top with salsa and sour cream.

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