Fajita Steak

Tuesday 18 June

Since the thing we like about fajitas is the tasty meat and vedge, we didn't see the need to go out and get tortillas to wrap that good stuff in, as the only result is they leak juices all over your chin.  So this dinner was really just a platter of fajita innards.

We got out a thinnish sirloin steak, sliced it into half inch thick strips, and made up a beef marinade from New Joy: whisk together the juice of 3 limes, 2 minced scallions (really long-tailed bulb onions), a pour of oil, some chile flakes, 1/4 tsp. each of ground coriander and ground cumin (not anise, that's weird), and throw in the steak strips to think about themselves overnight.  I think that we used to use red wine and a dash of Worcestershire in our fajita marinade, but that must have been a long time ago, because I can't find any record of it on the blog.

The fun was, we got to use the round grill pan that JoDee and David gave us when we were down in Smyrna (thanks, guys!).  It did a good job giving grillmarks to strips of yellow and orange pepper, then slices of onion, and at last, the meat. 

We served the fajitas - on plates - with dollops of drained yogurt, and David Warda's salsa verde.  Muy sabroso.