weeknight gourmet

Beef Fajitas in Dipped Tortillas

I made this recipe several weeks ago but haven’t had a chance to write it up.  I found this recipe through Fresh Direct and since I love skirt steak and salsa verde, I decided to give the recipe a whirl.

I’ve been ordering our groceries from Fresh Direct (for the non-New York readers, Fresh Direct is an online grocery delivery service).  Fresh Direct’s site has an array of recipes you can peruse and then with a click of a button add all the ingredients to your cart.  I’ve found it very useful since having Charlotte.

I prepared the skirt steak on a grill pan.  The marinade gave great flavor to the steak and the grilled scallions were tasty.  And, I used a jarred salsa verde to save time.  Rosa Mexicana has a really delicious and spicy salsa verde.

I am not sure if “dipping” the tortillas in salsa verde adds much but a soggy tortilla to the dish.  I think simply drizzling the salsa on your fajitas would provide the dish with the yummy flavor from the salsa verde.

Overall, an easy and tasty weeknight meal!

Basic Beef Fajitas in Dipped Tortillas
From “The Well-Filled Tortilla Cookbook” by Susanna Hoffman and Victoria Wise (via Fresh Direct)

Serves 4 to 6
Takes 20 to 40 minutes

For the Fajitas
1 medium onion
1 teaspoon pure chili powder
1/4 cup fresh lime juice
2 1/2 pounds skirt steak
2 tablespoons olive or peanut oil, if frying the skirt steak
12 scallions (green onions), trimmed
12 corn tortillas
Salsa Verde (recipe follows)

For the Toppings
1/3 cup thinly shredded fresh mint leaves
2 fresh limes, cut into 12 thin wedges each

For the Salsa Verde
12 ounces tomatillos
2 cups cilantro leaves
2 yellow wax or jalapeno chili peppers, stemmed
1/4 teaspoon salt

For the Fajitas
1.    Grate the onion through the fine holes of a hand grater or mince very fine in a food processor. Place the onion in a non-reactive pan or dish large enough to hold the meat in 1 or 2 layers. Add the chili powder and lime juice and stir to mix. Place the skirt steak in the mixture and turn to coat. Set aside to marinate at room temperature for 30 minutes, turning once, or refrigerate and marinate for up to 2 hours, turning once or twice.
2.    If grilling, prepare a charcoal fire and allow the coals to burn until they are mostly covered with white ash but a few red spots show through here and there. This will take about 40 minutes. When the fire is ready, remove the skirt steak from the marinade. Place on the grill rack directly over the coals. Grill for 3 to 5 minutes on each side, depending on the thickness of the steak and how well done you like it. Remove the steak to a platter and set aside for the juices to settle, 5 to 10 minutes.
If frying, pour 1 tablespoon of the oil in a large non-reactive frying pan set over medium-high heat until the oil begins to smoke. Place as much of the steak as will fit in one un-crowded layer. Cook for 3 to 5 minutes on each side. Remove, add more oil to the pan, and continue with another round until all the steak is cooked. Set aside to rest for 5 to 10 minutes.
3.    While the steak rests, grill or pan-fry the scallions until limp and charred in spots, about 5 minutes. Remove the scallions and cut crosswise into 3 or 4 pieces each.
4.    Just before serving, dip the tortillas in the Salsa Verde. Heat in a frying pan or the oven.
5.    To assemble, cut the steak across the grain into thin slices. Spread 4 or 5 slices across the middle of a warm dipped tortilla, top with 6 or so pieces of scallion. Sprinkle some mint over the onions. Fold and serve with a lime wedge on the side, to be squeezed on the fajita as it is eaten.
For the Salsa Verde
Lovers of Mexican food are divided on the issue: red sauce or green? Emotions run high and opinions are strong when it comes to which basic salsa is the best. (Though lines are often crossed with a subtle, quick dip of the chip into the opposite bowl.) Mexicans are clearly natural diplomats because you usually see a bowl of each on the counters or tables of their cantinas.
Set out in cups and there to greet you, Salsa Verde is one of the most familiar salutations to Mexican dining. Based on tomatillos, another of the New World’s glorious fruits, Salsa Verde is appealing in its bright green color and fresh, exotic taste. Our recipe is simple, mildly tart, aromatic with cilantro, and very versatile.
Makes 2 cups
Takes less than 20 minutes
1.    Peel the papery husks off the tomatillos. Rinse the tomatillos, place them in a saucepan, and add water to cover. Bring to a boil and simmer until soft to the touch, about 5 minutes. Remove the tomatillos and reserve the water.
2.    In a food processor, blender, or food mill, purée the tomatillos along with 1/2 cup of the reserved cooking liquid, the cilantro, and chilies. Stir in the salt. Cover and chill a little before serving. Keeps for up to 1 week in the refrigerator.

 

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One Response to “Beef Fajitas in Dipped Tortillas”

  1. Aimee Bianca says:

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    Because it’s seasonally dictated, gorgeous produce will be added throughout the summer… newly available on the site are local golden zucchini, rapini, yellow tomatoes, squash blossoms, black Tuscan kale, Satur Farms herbs (lemon thyme, chervil, chives, cilantro, mint), local cherries, and so much more. And by July 12th, FreshDirect will have delicious Long Island corn, plums, apricots, and fresh fruit pies from upstate NY.

    Even more exciting news — I’ve asked FreshDirect to provide a discount code as a special deal for your readers. The SUPPORTLOCAL code is good for 20% off their entire Local Market and is good all summer long. I hope you’ll post about FreshDirect’s renewed commitment to local farmers and producers. You can use this link: http://twitpic.com/1ysh5l.

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