
Although skirt steak is the most popular beef cut used in making fajitas, many purists insist that the use of other meats, such as chicken should not be considered "fajitas." Regardless, use of the word fajita has evolved from the term for a cut of beef to include the cooking method (thus chicken fajita) and also to define the grilled strips of peppers and onions that usually accompany the meat. Well tonight we are not purists when it comes to fajitas. I used my grill pan to prepare the beef which was sauteed with bell pepper strips and red onion.
1 lb beef skirt steak or round, cut in thin strips
colorful bell pepper slices of your choice
1/4 large red onion, sliced
1/4 cup soy sauce
2 tablespoons worchestershire sauce
2 tablespoons water
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon white sugar
pinch of kosher salt
fresh ground black pepper to taste
olive oil for cooking
In a grill pan, add a touch of olive oil.
Add beef strips and all ingredients except the bell peppers and onions.
Allow the beef to cook through.
When beef is almost cooked, add onions.
When onions have slightly softened, add bell peppers.
Season with additional salt & pepper to taste.
Add beef strips and all ingredients except the bell peppers and onions.
Allow the beef to cook through.
When beef is almost cooked, add onions.
When onions have slightly softened, add bell peppers.
Season with additional salt & pepper to taste.
I served this with cilantro lime rice.
Looks delish!
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