Tuesday, November 6, 2012

Stove Top Sirloin Fajitas

The more I food blog...the more I find other food blogs far superior to mine. F you internet. F you.  That being said here is a non-grilled take on fajitas...the brown person's ultimate gift to the white person's stomach.  I can't promise that this is totes original but hopefully different in some ways to what's already out there on the interwebz.

I use sirloin to make fajitas for a couple of reasons.  For starters it's usually on sale for $3 a pound at least once a month at your local grocery.  Skirt steak (what most restaurants use) is an ok cut of meat but due to the popularity of fajitas is just as/sometimes more expensive.  It's also very tough and needs some prep to be tender on the plate.  Sirloin has great flavor, needs little prep and is often cheaper.  No brainer.

Grab some sirloin, yellow onions (red are good as well) red and green bell pepper, lime, cilantro, olive oil and your spice rack.

Quarter your onions and then pull apart the petals.

Cut your peppers in half from the bottom and then scoop out all the innards.  Then slice into thin strips.

  Put a couple of tablespoons of olive oil into a pan over medium heat and dump in your veggies and add a little salt and pepper. 

The oil and veggies alone are great..but if you are feeling adventurous put in a teaspoon or so apiece of cumin (smells like BO but man it is key in mexican food) oregano, garlic powder and cayenne.  Cayenne only if you like to get lit.

I like to cook the veggies for about ten minutes before putting the steak in.  That gets them tender and they'll crisp up at the end.  Slice your steak into strips and season however you like.  You could do simple salt and pepp or some of the seasonings you used on the veggies.  I like the meat to stand out so I squirt a little lime juice on there with some montreal steak seasoning.

Push your veggies to the side in the pan...add a little more oil if you like and get the meat frying in half the pan.

Turn the heat up to high.  The meat is going to sweat out all of it's water and blood content over time.  You want to cook the mixture long enough so that most of the liquid has evaporated.  Probably 7-10 minutes.

Most Mexican restaurants will sell you take out chips and salsa for about the same as the local grocery.  A pint of salsa and a bag of FRESH chips at Chuy's is $5.50. Getting a little help from restaurant or store bought sides let's you focus on the main dish and makes the whole process less time consuming and intimidating. I also bought fresh tortillas which saves me from making my own or eating store-bought shitty tortillas like Mission.  If you want to do homemade tortillas however I highly recommend it, and you can do so by following this critically acclaimed post here to learn how.

Take em up...plate em up and nom.