GINNA PARSONS: Beef fajitas pretty good on first try



Thursday night we had salmon, Friday it was pork and Saturday I made a chicken dish. So when Sunday rolled around, it was time for some beef.

My husband and I kicked around some ideas … beef stroganoff, beef tips over rice, boeuf bourguignonne … and finally he suggested something we’d never made before: beef fajitas.

We’d made chicken fajitas many times with great success, so we figured the beef ones couldn’t be too hard – until we started trying to find the cut of meat that would work best.

Mexican restaurants often use flat-iron steak and they cook it masterfully, but we’d tried cooking that cut of meat two other times, and each time we were not met with success. Ree Drummond, aka The Pioneer Woman, suggested flank steak, but the piece I found at the grocery store was upward of $23 and that wasn’t going to happen for us.

I consulted with the butcher who suggested top sirloin, which wasn’t exactly a bargain at $7.99 a pound, but it was a cut we’d tried before and we knew we liked it. This is Ree’s recipe, with the sirloin substitution.

It was perfect.

Beef Fajitas

1/2 cup olive oil

3 tablespoons Worcestershire sauce

1/3 cup fresh-squeezed lime juice

3 cloves garlic, minced

1 tablespoon cumin

1 tablespoon chili powder

1/2 teaspoon red pepper flakes

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon sugar

2 pounds top sirloin

2 medium onions, sliced

1 red bell pepper, sliced

1 orange bell pepper, sliced

1 yellow bell pepper, sliced

Flour tortillas, warmed

Combine olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper and sugar. Place meat in a dish and pour half the marinade over. Turn to coat. Place onions and peppers in another dish and pour the remaining marinade over, tossing to coat. Refrigerate both dishes for at least 2 hours.

Heat a cast-iron skillet over medium-high heat, add the veggies and cook them for a few minutes, until they’re cooked but still slightly firm. Remove to a plate and set aside.

Heat the same skillet over high heat. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes. Serve with salsa, sour cream, cheese and cilantro leaves, if desired.

Serves 6 to 8.

Ginna Parsons is the Daily Journal’s food/home/garden editor.

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