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- Beef Fajitas
-
- 1 1/2 Lbs. flank, skirt or round steak (1/2 inch)
- 1/2 Cup lime juice
- 2-4 garlic cloves
- freshly ground black pepper
- 6 Flour tortillas
- hot sauce/ salsa
- Directions
- Trim steak of fat and pound to 1/4 inch thickness. Place in a plastic bag. Put in lime juice, garlic, and pepper and gently shake. Tie the bag securely and marinate in the refrigerator at least 6 hours, turning the bag over occasionally. Drain steak and place on broiler pan. Broil about 3 minutes per side. carve on diagonal. Arrange on a hot platter. Heat tortillas and spoon in meat with hot sauce or salsa.
- Provided by:
- Southwest Family Citrus and Spenar Family
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Featured Recipe
Strawberry Rhubarb Cobbler
Filling ingredients listed above.
FOR THE DOUGH:
1 c. All-purpose Flour
3 tbsp. Packed Brown Sugar
2 tsp. Baking Powder
1/4 tsp. Kosher Salt
3 tbsp. Unsalted Butter, Chilled And Diced
1/3 c. Milk
2 tbsp. Sugar
Preheat oven to 375° F.
For the strawberry rhubarb filling:
In a medium bowl, toss rhubarb and strawberries with sugar, cornstarch, tapioca, orange juice, and orange zest. Let stand for 15 minutes, stirring every 5 minutes.
For the dough:
In a large bowl, whisk together flour, brown sugar, baking powder, and salt. With a rigid pastry blender or a fork, cut butter into dry mixture until incorporated and crumbly. Drizzle milk evenly over the top of the mixture and then stir together just until evenly moistened. Do not over-mix. Dough will be thick.
To assemble the cobbler:
Transfer strawberry rhubarb filling to a deep baking dish (the oval dish shown in my photos is about 9 x 11 inches, with tall sides). Using a spoon, drop dough onto top of strawberry rhubarb filling, dividing evenly into 8 dough mounds. Sprinkle the 2 tablespoons of sugar evenly over the dough mounds.
Bake, uncovered, for about 40 minutes, until biscuits are browned and filling juices are thickened and bubbling nicely. Remove from oven to a cooling rack. Let cool for about 30 minutes before serving. This is great with a scoop of vanilla bean ice cream—or a dollop of whipped cream, or a splash of cream.
