Tuesday, October 30, 2012

Fajitas Night!

Since John had a business trip in Orlando, we took the opportunity to make it a long weekend and visit family. This weekend was a lot of fun, including catching up with friends and spending a day at Universal/Islands of Adventure! I am also using this time to meet with the company down here that is helping design the website for my new company. 

Due to our busy yet fun schedules, today's post is a quick recipe of a meal John and I had recently: Fajitas!

Steak Fajitas and Guacamole

Serves 4
1 pound of skirt or flank steak
1 large bell pepper, sliced
1 onion, sliced or diced
3/4 cup sliced mushrooms
Cayenne pepper, to taste
1 garlic clove, minced
1 Tbsp. olive oil
Sour cream
Shredded lettuce

Juice of 1 orange
Juice of 1 lime
1 jalapeno, chopped
1 garlic clove, minced
1 Tbsp. olive oil

1 avocado
1/2 red onion, minced
1 jalapeno, diced
1 Tbsp. cilantro, chopped
1 Tbsp. lime juice
1/2 tomato, chopped
Ground black pepper and sea salt to taste
Corn chips

  1. Combine marinade ingredients and blend together in a food processor. Place steak in a freezer bag and pour marinade ingredients over it. Keep refrigerated for two hours.
  2. To prepare guacamole, remove seed and peel from avocado and roughly mash it with a fork. (Keep it a little chunky.) Add in remaining ingredients and gently mix together. Cover with plastic wrap and keep in refrigerator until ready.
  3. Heat olive oil in a pan over low heat, and add onion and garlic. 
  4. While onions are caramelizing, grill steak according to desired doneness.
  5. When steak is finished and while it is resting, add in remaining vegetables and cayenne pepper to onion mix, turning heat to medium. Cook vegetables for about 5 minutes. Remove from heat.
  6. Cut steak against the grain into strips. 
  7. Prepare fajitas to liking, adding desired toppings. Serve with guacamole. Enjoy!