![]() Refrigerate for 4 hours, flipping it occasionally. Seal the bag, pressing out any excess air and massage to distribute the marinade. Place the mushrooms, onions and peppers in another resealable plastic bag and pour in the remaining marinade. Lay the bag flat and refrigerate for 4 hours, flipping it occasionally. Seal the bag, pressing out as much air as possible, then massage to distribute the marinade. Two 10-ounce cans tomatoes with chilies, such as Rotel Originalįor the marinade: In a medium bowl, combine the garlic, oil, lime juice and zest, orange juice and zest, cilantro, Worcestershire, jalapeno, coriander, cumin, oregano and salt and pepper to taste.įor the fajitas: Place the steak in a large resealable plastic bag and pour half of the marinade over. Two 16-ounce packages processed cheese, such as Velveeta, cut into 1-inch cubes Kosher salt and freshly ground black pepperĢ pounds skirt steak, trimmed of all visible fat and gristleĢ portobello mushrooms, sliced into 1/2-inch stripsġ large onion, peeled and sliced from root end to stem end into 1/4-inch stripsġ large green bell pepper, cored, seeded and sliced lengthwise into 1/4-inch stripsġ large red bell pepper, cored, seeded and sliced lengthwise into 1/4-inch stripsġ large yellow or orange bell pepper, cored, seeded and sliced lengthwise into 1/4-inch stripsġ/2 cup diced peeled cucumber (1/2-inch dice)ġ/2 cup diced red bell pepper (1/2-inch dice)Ģ tablespoons freshly squeezed lime juiceģ ripe Hass or Reed avocadoes, peeled, pits removedġ/2 large jalapeno, seeds removed, finely mincedģ tablespoons freshly squeezed lime juice This recipe features in my debut cookbook Dinner.1/2 cup freshly squeezed lime juice (from 4 to 5 limes) plus 1 teaspoon fresh lime zestġ/4 cup freshly squeezed orange juice (from 1/2 of 1 large navel orange) plus 1 teaspoon fresh orange zestġ tablespoon minced fresh jalapeno (from about 1 pepper) But I promise you, even if you forgo all the fixings, the BEEF is so juicy and full of flavour, you won’t miss them. Slopping up taco filling from my plate with my hands (Cutlery? What’s that?) is all part of the Mexican Fiesta experience in my books.Īnd honestly, when it comes to a fast midweek meal or feeding a crowd? These Fajitas. But I can tell you that when I picked it up 2 seconds after I took that photo, it required both hands and when I took a bite, filling squirted out the other end. See? I have no ability to judge the right amout. That photo above might look like a sensible amount, but here it is folded up. I can honestly say that I have NEVER bundled up a taco and thought “Oh, there’s room for more stuffing”. I don’t know about you, but when it comes to anything in taco/burrito/roll form, I always overstuff. PPS Note the juices soaking into the wooden cutting board. Especially because you’re so tasty and juicy from the yummy marinade. ![]() I had to do a trial run to make sure you really are good enough for my friends. Being summer in Sydney, the instant thought that came to mind was grilling. ![]() □īut it is, after all, a holiday, and I don’t plan to spend hours upon hours making complicated fussy things. Me? Relaxing = cobbling around in the kitchen with many mouths to feed. I’m going away tomorrow for a beach escape with my girlfriends and in usual form, I piped up straight away and said “bags taking care of the food!”. ![]() This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! PS I’ve also provided my faster recipe for those days when you don’t have time to marinate. Not just another grilled beef steak fajitas recipe….made extra juicy and extra tasty with a wicked marinade! Clocking in at just 130 calories per taco, these are super easy, healthy, and made for summer grilling. ![]()
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