Wednesday, November 2, 2011

Jalapeño-Lime Garlic Steak Fajitas

I know it has been awhile since I have posted, but life has gotten a good way!!  I am blessed to be working for an agency that I love dearly, Big Brothers Big Sisters.  Seth and I have continued MANY new recipes, had family and friends visit (if you are reading this and know you haven't visited, pencil us in for those cold Indiana weeks you're dreading, we'll be happy to accommodate you in our home:) ), and have gotten to go to several fun events here in Houston!  Also, in between now and my last post we unexpectedly got to go home to Indiana for a weekend in mid-September and had a blast!  

Our latest fun night out was of course Halloween.... 
Quail Man and Patti Mayonnaise...Doug was the best....


Anyhow, we are doing just fine here in Houston...just a bit busy, but we are making the best of it!  Now to get to the recipe, a personal invention of my own....

Jalapeño-Lime Garlic Steak Fajitas

Heres what you need:
  • 1 clove of garlic, minced
  • 1/2 Jalapeño, chopped
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • 2 tablespoons hot sauce (I used Habañero sauce)
  • 1 1/2 teaspoons ground cumin
  • 1/2 lb flank steak 
Combine above ingredients in plastic ziploc bag and add flank steak.  Marinate for 1-4hrs...I usually end up deciding what to make (or inventing something like this recipe) at the last minute, so I get crunched for precious marinatin' minutes...try to make it to an hour, it will help the flavor and tenderness of the meat, worth it!

Remaining Ingredients:
  • 1 can sweet corn
  • 1/2 Jalapeño
  • Corn or Flour tortillas
  • Spanish rice (pre-made)
  • Toppings as you desire (lettuce, tomato, sour cream, salsa, onions, etc.)

While waiting, combine the remaining chopped jalapeño with sweet corn (fresh is obviously best, but let's be realistic, grab a can!) in a skillet.  Set aside.  

An hour (at least) has passed! 
  • Remove flank steak from the baggy and add steak to frying pan. Cook the meat on high unless the meat starts to smoke, then reduce heat to medium-high. Meat should be browned on both sides...not black (been there, done that!) ;)
  • After meat has cooked, set aside in foil to let the meat rest. 
  • While waiting, sauté the jalapeño and corn mixture until golden brown.  Start the pre-made Spanish rice.
  • After corn and rice are finished, slice the flank steak against the grain into thin slices for the best tender, flavor packed steak! 
Warm up the tortillas, toss on the steak,  sautéed corn and jalapeños, spanish rice and desired toppings and grab a's been a long day ;) 

While blogging about steak has been marinating...what a great way to pass the time!  

1 comment:

  1. Wowwww! Sounds good! Glad you updated your blog (finally) ;) !