Sunday, September 20, 2009

Classic Grilled Fajitas

I had a better picture, but I deleted my memory card, 'cause I'm cool like that.

I think I've said it before, and I'll probably say it again---I love simple, yet delicious food. This is one of those dishes that has minimal ingredients, basic cooking techniques, but a really awesome dinner.

Plus, it involves avocados. I have a seriously unnatural love for avocados. I could find a way to eat them every meal every day. But, even though they are healthy, and a "healthy" fat, I don't want to be the guinea pig to see what a "healthy fat" does for my girlish figure. If you feel so inclined, go ahead and let me know!

I served these with the basic chunky quac, and fresh tortillas. Nothing else is really necessary! [Although, they'd be killer with some homemade salsa!] The guacamole isn't the kind filled with tomatoes and other unnecessary schtuff. It's basic, it's all about the avocado and it's freakin' amazing. Seriously. If the salsa didn't make you eat your weight in tortilla chips, this just might.

Chunky Guacamole

  • 3-4 ripe Haas avocados [they have the pebbly skin]
  • 1/2 onion, minced fine
  • 1-2 cloves garlic
  • 1 small jalapeno, stemmed, seeded and minced fine
  • 1/4 c. fresh cilantro leaves*
  • salt
  • juice from 1 lime
  1. Halve one avocado, remove pit, and scoop flesh into medium bowl. Mash lightly with onion, garlic, chile, cilantro, and salt with the tines of a fork.
  2. Halve, pit, and cube remaining avocados. [Just like this!] Add cubes to the bowl with the other ingredients.
  3. Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasonings with salt, if necessary, and serve.

*You can subsitute fresh parsley if cilantro is too strong for your tastes. This is best made and served immediately, otherwise it may turn black. You can cover with plastic wrap, pressed directly onto the surface of the mixture, and refrigerate for up to 1 hour...but it's best to make it and serve it fresh.

Classic Fajitas

  • 1 flank steak [size depending on how many you are serving, but about 2 lbs]
  • 1/4 c. lime juice
  • salt, and pepper
  • 1 large onion, peeled and cut into 1/2" rounds [don't seperate yet]
  • 2 large red and/or green bell peppers, cut and flattened
  • flour tortillas
  1. Preheat grill with all burners set to high and lid down until grill is very hot, about 10-15 minutes. Scrape rack clean with wire brush.
  2. Generously sprinkle both sides of steak with lime juice and salt and pepper. Grill, covered until well seared and brown, 4 to 6 minutes. Flip and continue grilling another 2 to 5 minutes.
  3. Transfer meat to cutting board; cover loosely with foil, and let rest for 10 minutes.
  4. While meat rests, adjust heat on the grill to medium. Grill onions and peppers, turning occasionally, until onions are lightly charred [about 6 minutes], and peppers are streaked with grill marks [about 10 minutes]. Remove veggies from grill and cut into long, thin strips.
  5. If using fresh tortillas [found in the refrigerated section of the store], cook them on the grill instead of the stovetop. If using the already cooked kind, warm them on the sides of the grill [low heat].
  6. Slice steak very thin on bias against the grain; adjust seasoning with more salt and pepper if necessary.
  7. Serve immediately with tortillas and guacamole.

And then wonder why your husband doesn't like avocados. Super freak, for sure!

This dish can also be made with chicken, or make both!

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