This easy-to-prepare casserole boasts the
same great taste found in Mexican restaurant-style chile rellenos.
Beef Fajitas
Marinade:
4 large cloves garlic, finely minced
1/4 cup fresh lime juice
1/2 teaspoon ground cumin
1 dash ground oregano
2 tablespoons vegetable oil
1 teaspoon kosher or coarse salt
1/4 teaspoon freshly ground black pepper Steak:
2 pounds skirt steak, trimmed and cut into large pieces to fit
on a grill or broiler pan
Vegetables:
2 tablespoons vegetable oil
3 medium assorted colored bell peppers, seeded, membrane removed,
sliced thin
1 large red onion, halved and sliced thin
2 large cloves garlic, finely minced
2 tablespoons chopped fresh cilantro (leaves only)
1 tablespoon fresh lime juice
Kosher or coarse salt and freshly ground black pepper to taste
Accompaniment:
1 dozen flour tortillas, warmed
In a large zip-lock style
plastic bag, combine garlic, lime juice, cumin, oregano, oil,
salt and pepper. Add steak to the marinade, seal bag, removing
as much air as possible, and turn to coat well. Marinate for
at least 1 hour at room temperature, or overnight in the refrigerator,
turning occasionally.
Remove steak from marinade
and drain well. Grill steak on a well-oiled rack set about 5-inches
over glowing coals for 3 to 4 minutes on each side, or until
it is just springy to the touch, for medium-rare meat. (Or steak
may be broiled on rack of a broiler pan under a preheated broiler
about 4-inches from heat for about 3 to 4 minutes on each side
for medium-rare meat.) Transfer steak to a cutting board and
let it stand for 10 minutes.
While the steak is standing,
in a large skillet heat oil over medium-high heat until hot,
add bell peppers, onion and garlic; sauté the mixture,
stirring, for 5 minutes, or until bell peppers are softened.
Remove from heat and stir in the cilantro and lime juice; season
with salt and pepper to taste.
Slice steak thin across
the grain on the diagonal and arrange slices on a platter with
vegetable mixture. Drizzle any steak juices over entire mixture.
Serve with warmed tortillas.
Makes 6 servings.
Serving Suggestion: Excellent
served with Guacamole and Pico de Gallo.
Cook's Tip: If skirt steak
is unavailable, substitute with flank or round steak.
Nutrition Facts (per serving):
397.6 calories; 37% calories from fat; 16.4g total fat; 43.1mg
cholesterol; 654.7mg sodium; 459.4mg potassium; 39.3g carbohydrates;
2.9g fiber; 2.2g sugar; 36.3g net carbs; 22.3g protein.
