Thursday, October 4, 2012

Beef Fajitas Done My Way

These are not traditional fajitas but I REALLY do not like bell peppers. I had a package of steaks leftover from when we grilled for friends here in the park a couple of weeks ago and decided I wanted fajitas but substituting jalapenos for the bell pepper. The rest of the recipe just came together from there - using toppings I had in the fridge and a fajita marinade that I picked at random. Marinading in the dr pepper first gave the meat a hint of sweetness and made it oh so tender! We have decided this recipe is a keeper. The poor hubby made himself miserable these were so good!

1 to 1 1/4 lb thin bone-in steaks, we used thin cut bone-in ny strip
dr pepper
fajita marinade
2 Tbsp olive oil
2 large jalapenos, cut in thick slices or 1 small bell pepper, cored, seeded and cut into strips
1 small yellow onion, cut into wedges
2 small avocados, optional
lime juice, optional
pico de gallo, optional
shredded cheese, optional
sour cream, optional
fresh cilantro, optional
5 to 7 6 inch tortillas

Place steaks in glass dish, pour dr pepper over steaks till completely covered. Cover dish with foil and refrigerate for about four hours. Remove steaks from dish, pour out dr pepper, rinse dish and return steaks to the dish.
Pour fajita marinade over steaks, turn steaks over, pour on more marinade - I used about half of a 13.5 oz bottle. Cover with foil and return to fridge for an additional four hours. Remove meat from dish, cut from bone and slice into 1/2 inch to 1 inch strips. Return to dish, coating well with the marinade. Heat olive oil in large skillet over med-hi heat. Add meat, with marinade, to skillet and cook for about 5 minutes.
No, I do not seed my jalapenos.
Add jalapenos and onions to skillet and cook for an additional five minutes, or until meat reaches desired doneness and onions are beginning to soften just a little, don't want to overcook the onions. While meat is cooking prepare your toppings - peel and slice avocados, drizzle with lime juice to prevent browning; snip cilantro and take other items out of the fridge. Wrap tortillas in damp paper towel and heat in microwave for one minute (I have a low wattage microwave, if your microwave is high wattage (1100) as most household microwaves are it will only take 30 to 45 seconds).
Top tortillas with meat mixture. Add toppings - avocado slices, pico de gallo, shredded cheese, cilantro, sour cream or whatever you like.
Yes, I did have as much toppings (or more) as meat.
Serve and enjoy!

Shared with:
Thursday Favorite Things

Love Bakes  Good Cakes

Freedom Fridays

1 comment:

  1. mu hubby loves fajitas!thank you for sharing at the Thursday Favorite Things hop. Sorry I'm a bit slow getting here xo


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