Linda M. Kurth Author: Divorce & Faith, Romance & Food
  • Home
    • About Linda
    • Contact
    • Media Kit
  • Divorce Healing Blog
  • Linda's Books
    • God, the Devil, and Divorce >
      • Memoir Writing
    • Home of the Heart >
      • Writing Home of the Heart
      • Home of the Heart Design Blog
    • Quick Reads
  • Recipes & Crafts
    • Recipe Blog
    • Tin Can Footstools >
      • Tin Can Footstools p.2
      • Tin Can Footstools p.3
    • Recipe Index
    • Denim Pennant Banner >
      • Denim Pennant Banner p2

Sizzling Fajitas on the Grill

8/2/2017

1 Comment

 
Picture
Fajitas on the barbecue has become a weekly favorite in our house. We're thrifty people, so we look for petite sirloin, skirt steak, or flatiron steak that's on sale, and cut it into strips. (You can also use this recipe for chicken breasts.) The marinade flavors and tenderizes the meat. These days, health experts advise we build our meals around vegetables. My hubby and I haven't quite reached that point, but we do add equal amounts of peppers and onions to the mix. We like to cook this outside in a cast iron skillet where smoke and spatters aren't an issue.

Placed on warm whole wheat tortillas and topped with a dollop of sour cream, it's a tasty and filling meal. Great to serve for company, too, as the prep work can be done ahead of time.

​Servings: 6   Serving size: 1 cup    Marinating time: 2 hours or overnight    Preparation time: 20 minutes  
Cook time: 15 minutes
Meat Ingredient
Two pounds petite sirloin, skirt steak, or flatiron steak
cut across the grain in 1/2 inch strips
Marinade Ingredients
1/4 cup fresh squeezed lime juice
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons soy sauce
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper or chili powder
1/2 teaspoon ground black pepper
Vegetable Ingredients
1 green bell pepper, cut into 1/2 inch strips
1 red bell pepper, cut into 1/2 inch strips
1 yellow bell pepper, cut into 1/2 inch strips
1 cup sliced onion
Other Ingredients
2 teaspoon olive oil
4 whole wheat tortillas
Optional toppings: fresh cilantro leaves, sour cream or guacamole
Directions
1. Combine marinade ingredients in a bowl large enough to hold the meat, setting aside about a 1/4 cup to use on the vegetables. 
2. Add the meat to the marinade and refrigerate for a least two hours.
3. Place vegetables in a separate bowl and add the 1/4 cup marinade and refrigerate for a least two hours.
4. Heat 1 teaspoon olive oil in a large skillet over high heat until oil begins to smoke. Saute the onion and bell pepper until browned and almost tender, 4 to 5 minutes. Transfer to a plate.
5. Heat the remaining oil in the skillet over high heat also. ​Put the meat in the pan and cook until browned on all sides, 4 to 5 minutes. 
6. Stir in the cooked vegetables and heat through.
7. Place the tortillas on top of the pan mixture for a couple of minutes. When they are warm, place on individual plates and add the fajita mixture equally on top. Serve with toppings.


I hope you enjoy this dish. Let me know if you've tried it and how it turned out.

Good cooking to you,
​Linda​​
​​​Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
1 Comment
Bill Kring
8/16/2017 03:10:34 pm

It is great with beef or chicken. Cooking it on the grill is much better than using the stove. The leftovers are tasty over the next couple of days, also.

Reply



Leave a Reply.

    Picture

    Author

    Linda M. Kurth is the creative mind behind such stories as the romance, Home of the Heart, and her  memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began:
    ​
    "This chicken salad is fabulous" my writer friends told me at our little luncheon. "We want the recipe."

    "I've been thinking of starting a recipe blog," I said. "This will be the first dish on it. Will that work for you?"

    "Do it!" they urged. 

    I've thought about creating a cookbook for years, but with all of my other activities, I realize that's not going to happen in the traditional sense. So I'm happy to have this venue to share my favorite dishes and discoveries. I hope you'll find some dishes here that become some of your favorites too.

    Archives

    November 2022
    May 2022
    February 2022
    January 2022
    December 2021
    October 2021
    June 2021
    January 2021
    November 2020
    September 2020
    July 2020
    April 2020
    January 2020
    December 2019
    November 2019
    January 2019
    November 2018
    October 2018
    September 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016

    RSS Feed

  • Home
    • About Linda
    • Contact
    • Media Kit
  • Divorce Healing Blog
  • Linda's Books
    • God, the Devil, and Divorce >
      • Memoir Writing
    • Home of the Heart >
      • Writing Home of the Heart
      • Home of the Heart Design Blog
    • Quick Reads
  • Recipes & Crafts
    • Recipe Blog
    • Tin Can Footstools >
      • Tin Can Footstools p.2
      • Tin Can Footstools p.3
    • Recipe Index
    • Denim Pennant Banner >
      • Denim Pennant Banner p2