This past Friday we went to Minneapolis with my son and daughter-in-law, we ate at some very good restaurants and enjoyed some very fresh flavors. I find that in the middle of winter I really start to crave fresh foods, the taste of lime and fresh vegetables. It is time to start planning next summer's garden, I am really missing gathering the evening meal from the garden.
Back at home, these fajitas satisfied that craving for something fresh, the lime juice and zest gave them the zing my taste buds needed. We are entering a week of the coldest temperatures forecast so far this season. They say temperatures are going to bottom out well below zero later this week so by rights we should not be eating fresh vegetables. With the exception of hydroponic tomatoes nothing fresh is growing around here, however, once in a while we enjoy a break from our canned and frozen fruits and vegetables and buy something fresh.
Cherry tomatoes, fresh basil, and guacamole made with fresh salsa and this recipe is therapy for winter worn taste buds. Wrap up these fajitas with homemade flour tortillas and you've got a delicious dinner.
Steak Fajitas with Fresh Lime
~Bon Appetit June 2008~
Makes 4 servings
2 12-ounce skirt steaks, each halved
3 tablespoons fresh lime juice, divided
- 1 large onion, halved lengthwise, thinly sliced
- 4 large garlic cloves, pressed
- 1 1/2 tablespoons hot chili sauce (such as sriracha)*
- 1 tablespoon ground cumin
- 1 teaspoon finely grated lime peel
- 2 tablespoons olive oil
- 12 cherry tomatoes
- 1/3 cup thinly sliced fresh basil
- *Available in the Asian foods section of many supermarkets and at Asian markets.
Warm flour or corn tortillas. Arrange steaks in 13x9x2-inch glass baking dish; sprinkle with salt and pepper. Combine 2 tablespoons lime juice and next 5 ingredients in medium bowl. Pour onion mixture over steaks; turn to coat evenly. Let marinate 10 minutes. Heat oil in large nonstick skillet over high heat. Add steaks with onion mixture. Cook steaks 1 minute per side. Add tomatoes and basil. Continue cooking steaks to desired doneness, turning occasionally, about 3 minutes longer for medium-rare. Sprinkle mixture with 1 tablespoon lime juice. Cook 1 minute longer to blend flavors. Transfer steaks to work surface. Cut across grain on slight diagonal into 1/2-inch-thick strips. Transfer fajitas to bowl and serve with tortillas.
Serve with guacamole.
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