Farm Fresh Fajitas

Happy Friday!!

I’m so excited, because my package aired today on “Eating Well.”
I made Farm Fresh Steak Fajitas, that were pasture-raised from Black Bird Farm, with Chef David Dadekian of Eat Drink Rhode Island.

He’s an excellent cook! I love how he breaks down the ingredients and procedure in simple language, so novice cooks can follow along!

Steak Fajitas is a great dish to make on a Friday or just about any-day, because it’s super quick & easy!

Below is the recipe.

Steak Fajitas

1/2 cup olive oil
1/3 cup soy sauce
juice of 4 freshly squeezed lime juice (approximately 4 tablespoons total)
3 tablespoons brown sugar
4 scallions, sliced
4 cloves garlic, smashed
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
2 pounds skirt or flank steak
1 cup green pepper, thinly sliced
1 cup onion, thinly sliced
kosher salt and fresh ground black pepper
flour tortillas, grated cheese, lime wedges

Puree oil, soy sauce, juice, sugar, scallions, garlic, pepper flakes and cumim in a blender. Cut the steak into two to four pieces (making it manageable for your sauté pan). Combine marinade and skirt steak in a resealable bag and marinate overnight or at least 1 hour in the refrigerator.

Remove steak from marinade, drip-drying the meat as much as possible. In a sauté pan over medium-high heat cook the steak approximately 3-4 minutes each side. Let the meat rest for at least 15 minutes. While the steak is resting, sauté peppers and onions until soft. Salt & pepper to taste.

Thinly slice the steak across the grain of the meat. Serve on warmed flour tortillas with peppers and onions. Other options are a light sprinkle of grated cheese and a wedge of lime.



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