Details Diary

Yummy.  While hubby and I are not football fans we do enjoy kicking back and watching Superbowl and along with it, eating tasty food.  So I decided to make us fajitas and I am happy I did.

Beef Fajitas
Serves 4

Ingredients:

1/2 lb flank steak
1/3 cup olive oil
Juice from 2 limes
3 tsp chipotle chili pepper
4 garlic cloves
1/2 onion, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
20 small mushrooms, sliced
Sour cream, dollop for each fajita
Shredded cheese (cheddar, jack, pepper jack, whatever you prefer)
LaTortilla Factory white corn tortillas

Directions:

First combine olive oil, lime juice, garlic, chipotle chili pepper in blender and mix until totally combined.  Place flank steak into ziploc bag and pour marinade over steak.  Seal the bag and then coat the meat with the marinade by smooshing it around in the bag. Leave the meat marinading for at least 4 hours.  I am sure if you had time to soak it overnight it would be even better.

Next, pour a bit of olive oil into a skillet and grill the meat over very high heat.  I cooked each side for about 5 minutes before turning and then cooked a few more minutes on each side.  Remove the steak from the pan and set to the side.

Now in another skillet, heat 2 teaspoons of olive oil.  Add onions, peppers and mushrooms and cook for approximately 5 minutes or until the veggies are soft and onions are translucent.

While the veggies are cooking, slice the meat into thin strips against the grain.

Warm your tortillas one by one in a pan over medium heat just enough to make them crispy.  Now grab a plate, your tortilla, add some cheese, veggies, meat strips and top off with a sprinkle of cheese and dollop of sour cream.  Enjoy!

Oh. my. goodness. I made this for dinner tonight and blew myself away! I found the recipe at The Pioneer Woman and I only changed a few items.  The recipe is below, please make it tomorrow. It is pure heaven. I promise. Hubby even gave it a 9.5 out of 10.

Ingredients

• 1 pound Flank Steak, trimmed of fat and sliced very thin against the grain
• ½ cups Low Sodium Soy Sauce
• 3 Tablespoons Cooking Sherry
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Cornstarch
• 1 Tablespoon Ground Ginger
• 8 ounces, Sugar Snap Peas, ends trimmed
• 3 Tablespoons Olive Oil
• Crushed Red Pepper, for sprinkling
• Cooked Brown Rice

Preparation Instructions

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss. Set aside.

Heat oil in a heavy skillet or wok over high heat. Add sugar snap peas and stir for 1 minute. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the sugar snap peas. Stir over high heat for 30 seconds, then turn off heat. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.