Subj : BH&G 2027
To   : ALL
From : DAVE DRUM
Date : Sun Mar 07 2021 11:56:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Seared Steak, Pepper & Onion Fajitas
 Categories: Beef, Vegetables, Chilies, Herbs, Fruits
      Yield: 2 Servings
 
    1/2 ts Coarse salt; more to taste
    1/4 cn Fresh ground black pepper;
           - more to taste *
    1/4 cn Ground cumin *
        pn (BIG) cayenne
      1 tb Oil
      9 oz New York strip; 1" thick
      1 sm Yellow bell pepper; thin
           - sliced
      1 sm Yellow onion; halved, thin
           - sliced
      2 ts Minced fresh jalapeno
      1 ts Minced garlic
      2 tb Fresh lime juice
      3 tb Coarse chopped fresh
           - cilantro leaves
      8    (8 1/2") flour tortillas;
           - warmed
      1 sm Ripe avocado; peeled, thin
           - sliced
           Sour cream
           Chopped fresh tomatoes or
           - jarred salsa
           Fresh cilantro sprigs
 
  * size of can not specified. Try 2 TB to start - UDD
  
  Combine the salt, pepper, cumin, and cayenne in a small
  bowl. Rub the steak with the seasoning on both sides. Heat
  the oil in a 10" heavy skillet (preferably cast iron) over
  medium-high heat until very hot but not smoking. Put the
  steak in the hot pan and sear for 3 minutes. Turn the
  steak and cook for another 2 minutes. (it will be very
  rare but will cook more as it rests). Take the skillet off
  the heat, transfer the steak to a cutting board, and cover
  loosely with foil.
  
  Return the skillet to medium heat. Add the pepper and
  onion slices and saute, stirring frequently, until soft,
  about 8 minutes. Add the jalapeno and garlic and cook
  until soft and fragrant, about 1 minute. Slide the skillet
  off the heat and stir in the lime juice, scraping up any
  browned bits from the pan. Cover to keep warm.
  
  Trim the fat from the side of the steak and cut the steak
  into thin (1/8" to 1/4") slices. Add the slices to the
  skillet along with any accumulated juices. Toss until well
  blended. Stir in the chopped cilantro and season with salt
  and pepper. Serve immediately with warm flour tortillas,
  sliced avocado, sour cream, chopped tomatoes, and cilantro
  sprigs.
  
  Fine Cooking | February 2014
  
  MM Format by Dave Drum - 06 February 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Start frosting the whole pop tart; we have the technology.
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