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Recipe: Beef Fajitas
Similar Categories: Beef, Fajitas
1 clove garlic, finely chopped
2 tablespoons red-wine vinegar
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 tablespoon olive oil
1 flank steak (1 pound), thinly sliced diagonally across the grain
2 large onions, thinly sliced
1/2 pound mushrooms, thinly sliced
3 plum tomatoes, chopped
1 pickled jalepeño chile,cored, seeded and chopped
1 teaspoon cornstarch
1 tablespoon water
8 small (6-inch) flour tortillas, heated according to package directions
Combine garlic, vinegar, 1/2 teaspoon salt, oregano, pepper and 1 teaspoon olive oil in gallon-size resealable plastic food-storage bag. add steak; seal. Refrigerate to marinate at least 1 hour.
Remove beef from marinade; drain well. Discard marinade. Heat 1 teaspoon oil in large nonstick skillet over high heat. Add beef; sauté until cooked through, about 5 minutes. Remove beef from skillet to plate; cover to keep warm.
Add remaining teaspoon oil, onions and mushrooms to skillet; sauté until onions are softened and mushrooms give off their juices, about 6 minutes. Add tomatoes, jalepeño and beef; cook until heated through, about 2 minutes.
Stir together cornstarch, remaining 1/2 teaspoon salt and the water in small bowl until smooth. pour into skillet; cook, stirring constantly, until mixture thickens and bubbles, about 2 minutes. Spoon filling into warmed tortillas. Wrap up tortillas and serve. Serves 4.
2 tablespoons red-wine vinegar
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 tablespoon olive oil
1 flank steak (1 pound), thinly sliced diagonally across the grain
2 large onions, thinly sliced
1/2 pound mushrooms, thinly sliced
3 plum tomatoes, chopped
1 pickled jalepeño chile,cored, seeded and chopped
1 teaspoon cornstarch
1 tablespoon water
8 small (6-inch) flour tortillas, heated according to package directions
Combine garlic, vinegar, 1/2 teaspoon salt, oregano, pepper and 1 teaspoon olive oil in gallon-size resealable plastic food-storage bag. add steak; seal. Refrigerate to marinate at least 1 hour.
Remove beef from marinade; drain well. Discard marinade. Heat 1 teaspoon oil in large nonstick skillet over high heat. Add beef; sauté until cooked through, about 5 minutes. Remove beef from skillet to plate; cover to keep warm.
Add remaining teaspoon oil, onions and mushrooms to skillet; sauté until onions are softened and mushrooms give off their juices, about 6 minutes. Add tomatoes, jalepeño and beef; cook until heated through, about 2 minutes.
Stir together cornstarch, remaining 1/2 teaspoon salt and the water in small bowl until smooth. pour into skillet; cook, stirring constantly, until mixture thickens and bubbles, about 2 minutes. Spoon filling into warmed tortillas. Wrap up tortillas and serve. Serves 4.
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