April 30, 2014 - I like the sound of fajitas sizzling in their pan as they’re brought out to patrons at Mexican restaurants.
Besides being easy to make, Steak Fajitas help stretch steak portions and your grocery budget.
But I don’t like the greasy onions and green peppers that accompany the fajitas they serve.
So I never order fajitas.
Yet I serve fajitas when I have only one steak for two people. You never have to include anything you don’t like when you’re cooking at home.
The price difference between this meal at home versus a Mexican restaurant is enough to buy a case of beer, and you don’t have to wait to be seated.
I cook my fajitas on the grill. I make an aluminum foil pouch for the vegetables, rub for the meat and serve with refried beans, Spanish rice and top everything with queso fresco, cream cheese and salsa.
½ teaspoon cumin
½ teaspoon chili powder
Salt to taste
Pepper to taste
1 1-inch-thick top sirloin steak
1 teaspoon olive oil
4 garlic cloves, chopped
1 onion, thinly sliced
¾ pound plum tomatoes
¼ cup chopped cilantro
Rub salt, pepper, cumin and chili powder onto both sides of steak.
Set aside at room temperature for 20 minutes.
Meanwhile, form pouch from aluminum foil by folding an 18-inch length in half and crimping the edges together, then folding, crimping and folding again.
Place a half teaspoon of olive oil, garlic, onion, a quarter cup of cilantro and tomatoes in the pouch.
Prepare grill. Cook steak five minutes per side. Place tomato pouch over the coals at the same time you begin cooking the steak.
Slice steak into thin pieces and arrange on platter. Add meat juices to vegetables and spoon them over the steak.