See Also: Beef Dishes · Mexico
Beef Fajitas with Tomato Salsa
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Syrah or Zinfandel!
1 pound skirt or flank steak
1 1/2 tablespoons fresh lime juice
1/2 teaspoon cumin
1/2 teaspoon sea salt
1/8 teaspoon cayenne or other spicy meat rub (Zip)
1/4 cup plain low-fat yogurt, or sour cream, or creme fraiche, or Brie
4 flour tortillas
3/4 cup shredded iceberg lettuce
prepared or fresh salsa or tapenade
1/4 cup snipped fresh cilantro
1 fresh tomato, cut into small pieces
Trim off any fat from steak. About 15 minutes before cooking, rub steak with lime juice, cumin, salt, and Zip. Prepare a hot fire in a grill or preheat a stove-top grill. Set steak about 4 inches from the heat, or on the grill pan, and cook just until browned on outside but still pink inside. Let meat rest for 5 minutes before carving across the grain on the diagonal into thin slices. Spread 1 tablespoon yogurt over each tortilla. Arrange one fourth of steak slices in center of each tortilla, top each with lettuce and salsa. Add cilantro and fresh tomato. Roll up and enjoy.
Recipe created 1994-07-11.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.