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27 December 2012,02:09 by
J.Sujatha

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SIZZLINS FAJITAS

The sizzlin’s fajitas is your best choice if you are searching for an excellent grilled recipe. This perfect dish can be easily prepared and will only last for 45 minutes. Once you finished cooking, you and your family will definitely enjoy your meals.
Serves :
4

Preparation Time :
2 hours 10 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Place the steak in a ceramic or glass baking dish. Puree the green onion, jalapeno, cilantro, 3 tablespoons of the oil, lime juice, salt, and pepper ,In a food processor or blender.
  • Pour the mixture over the steak and turn to coat both sides evenly. Cover and marinate at room temperature for about 2 hours, turn at least once.
  • Wrap the tortillas in foil and warm in the oven at 150 F while you cook the steak and vegetables.
  • Preheat a grill pan over medium heat until very hot. Brush the peppers and onions with the remaining olive oil.
  • Add the vegetables to the grill pan and cook, turn it often with tongs until softened for about 5 minutes.
  • Transfer to a nonreactive metal bowl or a glass bowl and cover to keep warm. Drain the marinade from the steak, place the steak in the hot grill pan, and grill for at least 5 minutes.
  • Turn and cook until seared and nicely browned. Transfer the steak to a cutting board and cover loosely with foil.
  • Allow to rest for 5 minutes and then carve the meat across the grain into ¼ inch-thick slices.
  • Cut these slices lengthwise in thirds and season with salt. Arrange the meat on a platter with the peppers and onions.
  • Serve with the avocado, salsa and the warmed tortillas, wrap a few pieces of meat and some vegetables inside each one.

INGREDIENTS

  • 200 grams loosely packed fresh cilantro leaves
  • 4 tablespoons IDHAYAM sesame oil
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 8 large flour tortillas
  • 1 red bell pepper, cored, seeded, and cut into -inch strips
  • 1 yellow bell pepper, cored, seeded, and cut into ¼ -inch strips
  • 1 Anaheim chile, cored, seeded, and cut into ¼ inch strips
  • 1 small yellow onion, peeled, halved lengthwise, and cut into thin strips
  • 1 medium Haas avocado, pitted, peeled, and cut into thin slices

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