Wednesday, June 20, 2012

Beef and Vegetable Fajitas

So the newest addition to my cookbook repertoire is a fabulous book from America's Test Kitchen, The Best Simple Recipes.  This cookbook promises over 200 delicious recipes that can be prepared and cooked in about 30 minutes, making this a perfect "go to" resource for weeknight meal planning.  This book not only promises quick and delicious meals, but it delivers!  I have tried a few recipes from this particular book that I've seen on various blogs and I've enjoyed them immensely.  First and foremost they are delicious, my entire family enjoys them and it takes very little time to get a healthy and tasty meal on the table.  I finally decided it was time to add this book to my ever growing collection.

I was so excited when I finally brought this book home.  I immediately sat down and started reading; page after page is filled with recipes that sound amazing and the pictures are even more captivating.  I believe I've marked 99% of the recipes in this cookbook and I can't wait to make them.  If only there were more weeknights in the week...ha.  The hardest part about reading this book is choosing which recipe I want to make first!  If you're anything like me, then your weeknights are hurried and your time is precious and any cookbook that offers tasty and healthy meals is welcomed.

Since I love Mexican food, one of the first recipes I made from this cookbook (once I bought it) was the fajitas.  I am a sucker for fajitas.  Juicy, tender meat that is cooked perfectly and accompanied by those tender and flavorful vegetables.  Wrapping all that goodness up in a fresh flour tortilla is pure goodness.  I loved this particular recipe because it's incredibly simple to prepare plus full of flavor, veggies and packed full of fun colors.  The vegetables in this meal were not only the traditional bell peppers and onions; but corn, tomatoes and lime.  Oh my goodness, it was so good and added so much to this meal.  This meal captured all of the goodness we enjoy at the restaurant but in the comforts of home.  We will definitely be enjoying this recipe over and over again!     

Beef and Vegetable Fajitas

1 (1 1/2 pound) flank steak
2 Tbsp vegetable oil
4 Tbsp fresh squeezed lime juice (about 2 limes)
2 Tsp lime zest
1 Small red onion, halved and thinly sliced
1 Red bell pepper, seeded and thinly sliced
1 Cup grape tomatoes, halved
1/2 Tsp chili powder
1 Tsp taco seasoning
Salt and pepper, to taste
1 Cup frozen corn, thawed
8 (6 inch) flour tortillas
1/2 Cup fresh cilantro, chopped


Heat 1 tablespoon in a large skillet over medium-high heat until just smoking.  Using a paper towel, pat the steak dry and season liberally with salt and pepper.  Place the steak in the heated pan and cook until well browned, about 5 minutes per side.  Once cooked to desired wellness, transfer to a plate and drizzle with 2 tablespoons of the freshly squeezed lime juice.  Place a piece of tented foil over the steak and allow to rest for 10 minutes.

Meanwhile place the remaining 1 tablespoon of oil in the pan and heat over medium heat.  Add the onion, bell pepper, tomatoes, taco seasoning and chili powder and cook until just soft, about 5 minutes.  Add corn and stir to combine, add the remaining lime juice and cook until heated through, about 1 minute.  Transfer to a shallow bowl and top with lime zest.

Remove foil from steak and slice thinly on bias, against the grain.   

To assemble:
place sliced steak and vegetable mixture on a warmed tortilla and top with cilantro and enjoy!

Recipe source: slightly adapted from America's Test Kitchen, The Best Simple Recipes

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