Sizzling Steak Fajita

Back in NYC, I worked at at Tex-Mex restaurant for way too long, so long that i can still smell the fajita sizzling on it's way to a table.
I was at our local butcher shop yesterday where i like buying meat since it's all locally raised, and they had a really good looking piece of skirt steak. And all i could think about was the smell, that sizzling smell...
This recipe can be done with grilled chicken, grilled portobello, grilled shrimp,... you choose it.
I had fresh pico de gallo , pinto beans , shredded iceberg lettuce, sour cream, white rice and flour tortillas to go with it.
If you want to sizzle like they do it at restaurants, you will need a cast iron skillet and that will have to be very hot before you pour the liquid into it. If you don't have one, pour the sauce for flavor anyway.

This will make enough for 2-3 people (about 9 wraps)

Ingredients:

Marinade:

1 lb skirt steak

2 tablespoon soy sauce

1 tablespoon worcestershire sauce

1 tablespoon vegetable oil

1 teaspoon salt

1 teaspoon pepper

Fajita:

1 red bell pepper, sliced

1 green bell pepper, sliced

2 large yellow onions, sliced

1 tablespoon salt

1 teaspoon pepper

1 tablespoon oregano

2 tablespoon olive oil

10 small flour tortillas

Sizzling sauce:

1/4 cup soy sauce

1 tablespoon worcestershire sauce

1 tablespoon of olive or vegetable oil

2 cloves garlic, peeled and chopped

1 teaspoon salt

Whisk all marinate ingredients. Place skirt steak on a ziplock bag and pour marinade over it. Refrigerate for 1 hour or overnight. Make sure you pull steak out of the refrigerator 1 hour prior to grilling it.

Preheat the grill to high.

Toss onions and peppers with salt, pepper and oregano. Heat olive oil in a cast iron skillet. Add onion and peppers. Cook for about 10- 15 minutes or until the vegetables have softened. Keep skillet on low heat.

Cook skirt steak for 4 minutes a side for medium rare. Remove from grill and let it rest for a few minutes before slicing it.

Slice against the grain and place on top of veggies in skillet. Turn temperature up. Whisk sizzle ingredients together and when skillet is extremely hot, pour sizzling sauce over it. Be careful handling cast iron skillet as it will be very hot.  Serve immediately.

I usually just leave the skillet on top of the stove and place all ingredients around it so everyone can make their little wraps. Place tortillas on grill while cooking steak, flip them and remove them quickly. They will burn fast.

Pico de Gallo

I'm making fajitas today and nothing better than pico de gallo to top it off!

Ingredients:

2 large tomatoes, seeded and chopped

1 small yellow onion, chopped

2 jalapenos, seeded and chopped

1/4 cup chopped cilantro

1/2 cup apple cider vinegar

1/2 cup cold water

salt and pepper to taste

Mix tomatoes, onions and jalapeno in a large bowl. Pour vinegar and water on top. Season to taste. Sprinkle fresh chopped cilantro and refrigerate for at least 1 hour before serving.

Chicken with Okra, Zucchini, Carrots and Corn

Just got back from a trip to NY, and even though we had great meals while there, my body was begging for a home cooked comfort meal. Came home to an empty fridge and a bit of a cold, but searching my freezer, found chicken cutlets and fresh frozen corn. From my garden i picked up a zucchini and some okra. And that was comfort to me...
The okra on this recipe will nearly disappear but will thicken the sauce. I made Hoppin' John to go with it and some simple scalloped potatoes.

Ingredients:

2 large chicken breasts, cleaned and cut into thin strips, tossed with salt, pepper and garlic powder

2 tablespoons olive oil

1 onion, chopped

1 zucchini, julienned

2 carrots, julienned

1 cup corn

1 cup okra, sliced

1 tomato, cubed

1/2 cup white wine

1 tablespoon tomato paste

salt and pepper to taste

2 tablespoons chopped parsley

In a large frying pan that has a lid, heat olive oil. Add chopped onion and cook for about 5 minutes on low. Add chicken and cook for another 5 minutes. Add zucchini and carrots and cook for another 3 minutes. Add corn, okra, wine and tomato paste. Stir it and cover. Cook on low for 15-20 minutes, stirring every 5 minutes. Season with salt and pepper. Sprinkle fresh parsley on top. Serve with rice.