See Also: Cooking Club · Main Dishes · Mexico
Beef and Brie Fajitas
From Dorothy McNett's recipes at www.dorothymcnett.com. Serves 4.
1 pound beef skirt steak, or flank steak
zest of 1 lime
1 1/2 tablespoons lime juice
1/2 teaspoon cumin
1/2 teaspoon fine sea salt
1/8 - 1/4 teaspoon cayenne or other dried red pepper, as desired
small wedge of double or triple creme brie, room temperature
4 flour tortillas
1/2 cup shredded iceberg lettuce
1/4 cup or more salsa, as desired
1-2 sprigs snipped fresh cilantro
fresh diced tomato, as desired
Trim off any excessive fat from steak. Combine zest, juice, cumin, salt and cayenne in bowl or plate and rub the meat with the mixture and allow to marinate at least 30 minutes, even overnight. When ready to cook, preheat heavy bottomed saute pan or stove-top grill pan. Cook the steak just until nicely browned on both sides, but still a bit pink inside. Let meat rest for about 5 minutes, and then carve across the grain on the diagonal into thin slices. Wrap the tortillas in a cloth napkin or towel Place in microwave about 30-40 seconds to gently warm them. Spread each tortilla with about 1-2 tablespoons of the brie. Arrange steak slices over the brie, down the center of each tortilla. Top with some lettuce, salsa, cilantro and tomato. Roll up and enjoy!
Recipe created 2012-05-28.
