A dear friend of mine gave me the Runner's World Cookbook last Christmas.
Working full-time and training for a marathon takes some time-chunks out of your day - go figure :) So it is NOW that I am able to make the time to cook proper dinners again.
My family helped out so much when I was training. We wouldn't eat until 8:00 pm some nights, but for the most part we ate pretty healthy. And the best part is we would eat as a family - something we have done since the kids were small.
Over the weekend I shopped with a list made from recipes from this cookbook. We made the Grilled Beef Fajitas. It was nice enough to grill and I had all the ingredients. Win-win!
They were delicious.
Here is the recipe and link:
Grilled Beef Fajitas
1/2 cup chopped cilantro
Juice of 2 limes
1/2 teaspoon cumin
1/2 teaspoon granulated garlic, or 1/4 teaspoon garlic powder
1/2 teaspoon paprika
2 cloves garlic, minced
2 pounds flank steak
1 tablespoon olive oil
2 green or red bell peppers, cut into thin strips
1 large onion, thinly sliced
18 small (6") corn tortillas
2 tomatoes, diced
1 avocado
Place the cilantro, lime juice, cumin, granulated garlic or garlic powder, paprika, and minced garlic into a resealable plastic bag. Seal the bag and shake it to mix the ingredients. Open the bag and add the flank steak. Seal the bag again and turn to coat the meat with the mixture. Put the bag in the refrigerator and let the meat marinate for 40 minutes, being sure to turn it over at least once.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the bell peppers and cook, stirring frequently, for 5 to 8 minutes, or until softened and beginning to brown. Transfer the peppers to a serving bowl.
Add the onion to the skillet and cook, stirring frequently, for 10 minutes, or until softened and beginning to brown. Transfer the onion to a separate serving bowl.
When the meat is done marinating, coat a grill rack with cooking spray and preheat the grill. Cook the meat over medium-high heat for 7 minutes per side, or until medium-rare. Remove the meat from the grill and let it rest for 5 minutes.
Meanwhile, warm the tortillas for about 5 minutes in a warm oven or 30 seconds in a microwave on high power. Put the tomatoes in a small serving bowl. Peel and dice the avocado and place in another small serving bowl. Set them on the table, along with the peppers, onion, and warmed tortillas. Thinly slice the meat and serve it with the fajita fixings and the tortillas.
Juice of 2 limes
1/2 teaspoon cumin
1/2 teaspoon granulated garlic, or 1/4 teaspoon garlic powder
1/2 teaspoon paprika
2 cloves garlic, minced
2 pounds flank steak
1 tablespoon olive oil
2 green or red bell peppers, cut into thin strips
1 large onion, thinly sliced
18 small (6") corn tortillas
2 tomatoes, diced
1 avocado
Place the cilantro, lime juice, cumin, granulated garlic or garlic powder, paprika, and minced garlic into a resealable plastic bag. Seal the bag and shake it to mix the ingredients. Open the bag and add the flank steak. Seal the bag again and turn to coat the meat with the mixture. Put the bag in the refrigerator and let the meat marinate for 40 minutes, being sure to turn it over at least once.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the bell peppers and cook, stirring frequently, for 5 to 8 minutes, or until softened and beginning to brown. Transfer the peppers to a serving bowl.
Add the onion to the skillet and cook, stirring frequently, for 10 minutes, or until softened and beginning to brown. Transfer the onion to a separate serving bowl.
When the meat is done marinating, coat a grill rack with cooking spray and preheat the grill. Cook the meat over medium-high heat for 7 minutes per side, or until medium-rare. Remove the meat from the grill and let it rest for 5 minutes.
Meanwhile, warm the tortillas for about 5 minutes in a warm oven or 30 seconds in a microwave on high power. Put the tomatoes in a small serving bowl. Peel and dice the avocado and place in another small serving bowl. Set them on the table, along with the peppers, onion, and warmed tortillas. Thinly slice the meat and serve it with the fajita fixings and the tortillas.
No comments:
Post a Comment