We really like Fajitas. Fajita salads, really. I use this marinade and usually use chicken.
- 2 skirt steaks (about 1 1/2 pounds each)
- 1/2 cup fresh lime juice (about 4 limes)
- 1/2 cup chopped fresh cilantro
- 2 teaspoons minced jalapeño pepper
- 2 teaspoons finely minced garlic
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
1. Cut the steak crosswise into 2 to 4 pieces and place in a bowl. In a separate bowl, combine the remaining ingredients; pour over the steak, turning it to coat well. Marinate overnight, covered, in the refrigerator, turning once or twice. Remove from the refrigerator 30 minutes before cooking.
2. Preheat the broiler. Remove the steak from the marinade, scrape off any bits and place on a baking sheet. Broil 4 inches from heat source for 3 minutes per side for medium-rare meat. Let rest 10 to 15 minutes. Slice the meat thinly. (For easy eating, the steak strips should be 1/4- to 1/2-inch thick.) To assemble fajitas, click here .
I make guacamole with fresh avocados, sour cream and fresh, store-bought salsa and a squeeze of citrus to retard the browning. Frequently, I add extra garlic, jalapeno, and cumin. Yummy!
For our cocktail hour, I will be making Margaritas! Ole! I will serve quesadillas with them.
Dessert will likely be brownies (probably from a box; probably Ghiradelli). I'll add some ground cinnamon and cayenne. That's all you need to take your brownies "south of the border." I'll top it with some fresh whipped cream.
So that should bring you up to speed on my cooking for the week. Talk at you later!