Thursday, January 5, 2012

Fajita Marinade

As of January 1st, I have re-committed myself to the Primal lifestyle. I have at least 20lbs left to lose and they're not going to fall off by themselves. So back to eating more protein, cutting out sweets and getting more exercise (even if it's freezing outside).

I found this recipe for a steak fajita marinade the other day and it was delicious. I think these turned out even better than the Cook's Illustrated recipe. (I know! It's almost blasphemous!) Try it, you'll love it.

1/4 c lime juice
1/3 c water
2 Tbsp oil
4 tsp minced garlic
2 tsp gluten-free soy sauce
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp liquid smoke

3 lbs Flank Steak - no, skirt steak won't cut it.
1 large or 2 med onions
1 red bell pepper
1 green bell pepper
Sour cream

Mix the marinade together in a gallon-size zip-top bag. Put flank steak in the bag, squeeze the air out and massage it around until all the steak is covered. Allow to marinate for 2-24 hours.

Sear steak on both sides in a pan over med-high heat, just until browned. Set it aside. Cut onion, red and green bell pepper into bite-size strips. Stir fry them in the pan while you slice the steak across the grain into bite-size pieces. (It should still be pretty raw in the middle.) Add steak back to the pan with the veggies and cook until desired doneness. Serve warm over salad greens or spinach & top with sharp cheddar cheese, sour cream, salsa & cubed avocado.

Lots of good fat and protein in this dish with fairly low carb load. The leftover meat and veggies go really well with eggs for breakfast the next morning too. StumbleUpon