What's Cooking, Vol. 9 - What's Cooking? Blog at Allrecipes.com - 251457

What's Cooking?

What's Cooking, Vol. 9 
 
Sep. 24, 2011 8:39 pm 
Updated: Sep. 28, 2011 9:39 am
Okay, this is so easy, but it is absolutely delicious.  If you like fajitas, then you will love this recipe.  No skirt steak and no marinating needed!

Being from Texas, I am a huge fan of all things Mexican food related.  So I cook with a lot of Mexican spices, and this dish is loaded with them.  First off, grab some nice little sirloins.  I use Angus, but any good sirloin will do.  Let them rest a bit to come to room temp while you mix up the spice rub.  I am not a "measuring" person unless I am baking.  So basically put equal parts cumin, chili powder and garlic powder in a prep bowl.  Add ground pepper and kosher salt to taste.  Don't be shy with the spice rub because you want it to form a nice crust on the steaks.

Next, heat your pan to medium high and add a bit of olive oil.  Rub the steaks on both sides liberally with the spice rub.  Sear in the pan for about 4-5 minutes on each side, depending on the thickness of the steaks and your temp preference (we are a medium rare household all the way).

While the steaks are resting, mix up some guacamole.  I used to be a purist and would use only avocado, salt and lime juice.  I have since branched out a bit and added garlic powder, tomato, a bit of chopped onion and some cilantro to the mix.  Yummy! 

To finish prep, head up some flour tortillas.  A trick to keep tortillas fresh, hot and pliable is to heat them in the microwave for about 40 seconds wrapped in damp paper towels.  Grab some shredded cheese and your favorite hot sauce (Cholula!).  Slice the steaks on the bias, and assemble the fajitas to your liking.  For a heartier meal, serve with Spanish rice (made from scratch is much easier than you might think, and so much better than mixes) and beans (I like black beans cooked with some onions, pepper and garlic and slightly mashed for texture).

This is such a soul satisfying and delicious meal.  The spice profile is great with beer or wine.  And yes, again, I chose a pinot noir!  Hob Nob to be precise.  Very very yummy.

Hope you give this a try and enjoy it as much as we do.

Until next time, cheers!
 
Comments
Sep. 27, 2011 12:08 pm
The only thing you forgot was an ice cold cervesa ! Bohemian is a personal fav
 
Tammy 
Sep. 28, 2011 9:39 am
Bohemia is my favorite Mexican beer, too! Will definitely have to have one next time I make this recipe. :)
 
 
 
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Tammy

Home Town
Austin, Texas, USA

Member Since
Nov. 2007

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Expert

Cooking Interests
Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Gourmet

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Gardening, Walking, Reading Books, Music, Wine Tasting

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