Snow Twenty-Four Hours Steak Fajitas
Ingredients:
i 1/2-2 lbs skirt steak
i onion, thinly sliced
iii cubanelle peppers, sliced
pico de gallo*
guacamole
sour cream
corn tortillas (warmed)
shredded cheese
for the marinade:
12 oz chocolate-brown ale
1/3 loving cup canola oil
juice of iii limes
i pocket-sized (or 1/2 i large) white onion, diced
1/4 loving cup reddish vino vinegar
iv cloves garlic, minced
iii jalapenos, chopped
2 tablespoons Worcestershire sauce
i tablespoon soy sauce
i tablespoon New Mexican mode chili powder
i tablespoon dark chocolate-brown sugar
i teaspoon freshly terra firma dark pepper
i teaspoon dried oregano
i teaspoon ezpazote
i teaspoon lemon pepper seasoning
Directions:
Place the steak inwards a resealable handbag or marinating container too add together the marinade ingredients. Refrigerate 24 hours.
In a medium skillet, saute the onions too peppers until soft, golden too fragrant. Set aside.
Broil the steak until medium-rare, almost 2 minutes on each side. Let residue i infinitesimal too then spell thinly. Serve directly amongst the onions too peppers, pico de gallo,
guacamole, sour cream, corn tortillas (warmed)
*We used a mix of greenhouse heirloom cherry tomatoes for this; they had the best flavor of the tomatoes available this fourth dimension of year. We subbed inwards jalapenos for serranos due to availability. And flat-leaf parsley instead of cilantro because a lot of cilantro variety of makes my natural language numb. But y'all tin brand pico de gallo nevertheless y'all prefer!
i 1/2-2 lbs skirt steak
i onion, thinly sliced
iii cubanelle peppers, sliced
pico de gallo*
guacamole
sour cream
corn tortillas (warmed)
shredded cheese
for the marinade:
12 oz chocolate-brown ale
1/3 loving cup canola oil
juice of iii limes
i pocket-sized (or 1/2 i large) white onion, diced
1/4 loving cup reddish vino vinegar
iv cloves garlic, minced
iii jalapenos, chopped
2 tablespoons Worcestershire sauce
i tablespoon soy sauce
i tablespoon New Mexican mode chili powder
i tablespoon dark chocolate-brown sugar
i teaspoon freshly terra firma dark pepper
i teaspoon dried oregano
i teaspoon ezpazote
i teaspoon lemon pepper seasoning
Directions:
Place the steak inwards a resealable handbag or marinating container too add together the marinade ingredients. Refrigerate 24 hours.
In a medium skillet, saute the onions too peppers until soft, golden too fragrant. Set aside.
Broil the steak until medium-rare, almost 2 minutes on each side. Let residue i infinitesimal too then spell thinly. Serve directly amongst the onions too peppers, pico de gallo,
guacamole, sour cream, corn tortillas (warmed)
*We used a mix of greenhouse heirloom cherry tomatoes for this; they had the best flavor of the tomatoes available this fourth dimension of year. We subbed inwards jalapenos for serranos due to availability. And flat-leaf parsley instead of cilantro because a lot of cilantro variety of makes my natural language numb. But y'all tin brand pico de gallo nevertheless y'all prefer!
Comments
Post a Comment