Kim's Flat Iron Fajitas
Source of Recipe
Based on a recipe from busycooks.about.com
Recipe Introduction
The fajita rub makes enough for 3 batches of fajitas. It would keep a long time in the freezer. I didn't have any on hand, but you could certainly add peppers to this. I don't care for them, but Mike likes them and didn't think it needed them. You could also use skirt steak, but we really liked the flat iron - it turned out amazingly tender.
List of Ingredients
1 to 1/2 lb. flat iron steak - sliced at an angle
1 large onion, sliced
3 T. cornstarch
2 T. chili powder
1 T. salt
1 T. paprika
1 T. sugar
1 T. dried onion flakes
1/2 t. garlic powder
1/4 t. cayenne pepper
1/2 t. cumin
1/2 t. Penzey's dried orange zest
1/2 c. orange vinegar or mixture of orange juice and red wine vinegar
Recipe
In a small bowl mix the dry ingredients and sprinkle 1/3 on to the beef strips; rub in well. Place the strips and onion slices in a plastic zip bag. Refrigerate for 4-6 hours. Add the vinegar or orange juice and vinegar to the bag and mix. Let sit for another hour or so. Drain any liquid and fry in a large saute pan until the meat is as done as you like it.
You can serve this with warm flour tortillas and any toppings you like - guacamole, sour cream, salsa, etc.
Serves 4-6.
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