Skip to main content

Fajitas - Grilling Friday Repost

June 10, 2011 Weekend Grilling Menu - for 6-8 folks

Beef (or Chicken) Fajitas
Flour Tortillas (homemade or store bought - its all up to you)
Grilled peppers and onions
Grilled Corn

Marinade
1 lime, juiced and zest
1 lemon, juice and zest
2 cloves of garlic, crushed
1 jalapeno, seeded and chopped
1 t kosher salt
1 t cumin
1/2 c extra virgin olive oil

For marinade:  Combine in a bowl, the juice and zest of the lime and lemon, crushed garlic, jalapeno, salt, cumin.  Mix together.  With a wire whisk, slowly add the olive oil into the mix, while whisking.   You want to slightly emulsify the mixture.

Fajitas
5 lbs of flank, skirt, flatiron, or chuck steak
(boneless/skinless chicken breast or thighs)
2 red peppers, cleaned and halved
2 green peppers, cleaned and halved
2 sweet (Vidalia or maui) onions, cleaned and cut in half


Place the meat into a large Ziploc bag.  Add 3/4 of the marinade to meat.  This can be marinated 2 hours.  For best results, marinade overnight, to allow the flavors to penetrate the meat.   If marinating overnight, reserve the remaining marinade and chill in refrigerator.  

Place the peppers and onion into another Ziploc bag.  Add the remaining marinade to the vegetable. Marinate for a couple of hours. 

On a prepared grill, over hot coals, place the meat and vegetables.  Cook the minute approximately 10 minutes on each side, only turning the meat once.  Watch carefully.  Cook to desired doneness.   We like medium rare.   

Remove from grill and allow to rest about 10 minutes.  Cut the meat cross grain.   

Cook vegetables until charred, slightly soft, but still a little texture and crunch.   Remove from grill.  Cut into lengthwise pieces, about 1/4 to 1/2 inch thick.  

Wrap flour tortillas in aluminum foil and place on grill to warm and soften. 

Into a warm tortilla, add met, veggies, some salsa, cheese, sour cream.  


Serve with grilled corn on the cob, Annie's Salad and homemade lemonade!

Popular posts from this blog

Chocolate Chip Reeses or Rollos Brownie thingys?

I have no idea what to call these, but oh my goodness are they easy and good.  This recipe comes to you via Pinterest.  I tried to trace it all the way back to its originator, but failed.  It just kept going.   So, I do not claim these as mine - although I have tweaked them and will try something new this weekend.  
As the picture indicates, these were done with premade cookie dough, Reese's Peanut Butter Cups and box brownie mix.  Thats the "easy" no frill recipe.   Here it is:
Preheat your oven to 350 degrees.  Spray the insides of a square all edges brownie pan with Pam spray.   Scoop out a heaping tablespoon of premade cookie dough and press into the bottom of each square.  Top the cookie dough with a Reeses Peanut Butter Cup placed upside down.  Then fill up the well with your favorite prepared brownie mix up to 3/4 full.   Bake in oven for 15-18 minutes.  Remove and cool slightly.
Here are some tips:  
You can use cupcake/muffin tins (either small or large) in r…

Chess Squares, Nieman Marcus Bars, Paula Deen and Gooey Butter Cake....The real origin

So, I saw this recipe on Pinterest a few weeks ago and thought, hmmm.  I need to try this! With my daughter's open heart surgery, starting my final year of school and then a few major work projects, the blog got lost in the shuffle for a bit. 

Last week however, I started on a cooking binge and the first thing on the clip board to try were these chess squares.  I read the blog that posted the recipe and realized they were reminiscent to her of another recipe.  I thought they sounded (and looked) like something I used to have at my grandmas.  So the sleuth in me kicked in, and a hunting I went, trying to find the progression on the variations of  this recipe and ultimately, the origins.

Searching for "Chess Squares" took me to Nieman Marcus Bars, which led me to the Nieman Marcus Website and their Butter Cake.

I then found the Paula Deen "Gooey Butter Cake recipe" - which is no different than all the other recipes for Chess Squares out there, but she called it…

Stuffed Cube Steak

The other day, I had a hankering for cube steak, but did not want Swiss Steak or
Chicken Fried Steak - my usual go to's.  I wanted to do something else with cube steak
and remembered I had bookmarked a recipe from Pinterest that involved cube steak, bacon
and goat cheese.  I tried it, we liked it, and it is now in the regular dinner rotation.
I also discovered that this recipe can be done on the grill and is quite tasty either
broiled or grilled.  You dont need a potato or rice dish with it.  A really nice salad
and some crusty bread with some homemade lemonade really makes this a great summer meal.
It is also very quick.  Just what we all want out of our summer dishes!


Stuffed Cube Steak

Serves 4

4 Cube steaks
salt and pepper to taste
4 oz cream cheese (or goat cheese) softened - very soft.
2 T coconut oil
1 small sweet onion (Vidalia or Maui) finely chopped
4 garlic cloves, crushed
2 c baby spinach - stems removed and coarsely chopped
6-8 slices sun dried tomatoes, julienned
6-…