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    Green Chile and Lime Steak Fajitas

    Source of Recipe

    From "Love Welcome Serve" by Amy Nelson Hannon

    Recipe Introduction

    "Fajitas are the food of love around here. Partly because they're a crowd-pleaser but mainly because it's a meal that Sam and I prep and cook together. He is fully prepared for me to boss him a little, and I'm fully prepared for him to make a wild mess with the dry rub. For better or for worse, y'all! We double the recipe and knock out this meal for game-watching parties with friends, or we fix it on any given weeknight for our family. The marinade and the rub are both winners with loads of flavor. Be sure and let the meat marinate for plenty of time. And also make sure you have a really hot cast iron skillet for your veggies! You can even switch out the steak for chicken if you'd rather. I'm willing to bet that you're gonna love this recipe like we do!"

    List of Ingredients

    ◦ 1 (2-pound) skirt steak

    For the marinade:
    ◦ ⅔ cup canola oil
    ◦ ¼ cup white vinegar
    ◦ Juice of 2 limes
    ◦ 1 (7-ounce) can diced green chiles, drained
    ◦ 2 cloves garlic, minced
    ◦ 2 teaspoons salt
    ◦ 1 teaspoon ground white pepper
    ◦ 1 teaspoon sugar
    ◦ 1 teaspoon granulated garlic
    ◦ 1 teaspoon onion powder
    ◦ 1 teaspoon dried oregano
    ◦ 1 teaspoon ground cumin

    For the dry rub:
    ◦ 4 teaspoons chili powder
    ◦ 1 tablespoon brown sugar
    ◦ 1 tablespoon salt
    ◦ 1 teaspoon seasoned salt
    ◦ 1 teaspoon granulated garlic

    For the vegetables:
    ◦ 1 yellow onion, sliced
    ◦ 1 red onion, sliced
    ◦ 1 yellow bell pepper, seeded and sliced into strips
    ◦ 1 red bell pepper, seeded and sliced into strips
    ◦ 1 orange bell pepper, seeded and sliced into strips
    ◦ Salt
    ◦ 1 lime, cut in half

    For serving:
    ◦ Flour or corn tortillas, warmed
    ◦ Optional toppings: shredded Monterey Jack cheese, sour cream, sliced avocado, and chopped fresh cilantro


    Trim the skirt steak of excess fat and put it in a large zip-top plastic bag. In a small bowl, whisk together all the marinade ingredients. Pour the marinade into the bag with the steak, press out the air, and seal the bag. Massage the bag to coat the meat well with the marinade. Let the meat marinate in the refrigerator for at least 1 hour or as long as 4 hours.

    In another small bowl, combine all the dry rub ingredients. Transfer 1 teaspoon of the mixture to a separate small bowl and reserve for the vegetables. Remove the steak from the marinade, allow the marinade to drain off, and generously season both sides of the meat with the dry rub mix.

    Preheat the grill on high. When it is hot, grill the steak for 2 minutes on one side, then 2 minutes on the other side, continuing to flip and grill the steak until the internal temperature reaches 130° F for medium. Transfer the steak to a rimmed sheet pan and tent with aluminum foil for no less than 10 minutes—just the right amount of time to sauté the vegetables!

    Heat a large cast iron skillet over medium-high heat. Drizzle a little olive oil in the bottom. When the oil is good and hot, sauté the onions and bell peppers until tender, with a little color, about 10 minutes. Season with the reserved teaspoon of dry rub, plus a few good pinches of salt. As the vegetables finish up, thinly slice the grilled skirt steak against the grain, and add the slices to the skillet. Squeeze the lime halves over the skillet and splash with a few tablespoons of water to get that restaurant sizzle!

    Serve with warm tortillas and your favorite toppings.

    Serves 6




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