Grilled Fajitas

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I love this recipe because I don’t have to use a single pan. Everything is grilled, and my hubby does all the grilling. So it’s easy and the perfect summer meal. (If your hubby doesn’t grill, tell him how he has the most amazing grilling skills in the whole world and that it won’t taste the same if you try to grill it…it will be much more delicious if he grills…works every time.) 🙂 Serve with Street Corn, Pico de Gallo, Guacamole, sour cream, cheese, tortillas, cilantro, lime juice, beans, and anything else you can think of. Can be dairy free if you substitute sour cream and cheese with dairy free options (or just add extra guacamole instead of sour cream and cheese).

9/10 Everyone really liked these, but they didn’t have as much flavor as fajitas I have made in the past in a pan (I usually add spices to my pan fajitas). They definitely needed toppings like pico de gallo and guacamole to add flavor. Otherwise, we thought they were perfect.

Prep time: 30 min

Serves 4 (with leftovers)

Recipe adapted from: The Best International Recipe

Ingredients:

2 1/2 pounds steak (original recipe recommended flank steak, I only had T-bone and it worked pretty well)

1/4 cup lime juice

salt and ground black pepper

1 or 2 large red or white onions, peeled and sliced in 1/2 half inch rounds

3 red, yellow, or orange bell peppers (you could use green, but I don’t like green ones so didn’t use them for this recipe)

16 (10 inch) flour tortillas

lime, cilantro, sour cream, cheese, guacamole, salsa, pico de gallo, beans, etc.

Instructions:

1. Have hubby heat grill. While grill is heating, prep the onions and peppers for grilling. Peel and slice onion into thick (1/2 inch) slices. Cut the top and bottom off the pepper, slice down one side of pepper and lay it flat, remove seeds and the white part.

2. Prep the steak for grilling by rubbing both sides with the lime juice and generously sprinkling it with salt and pepper.

3. Grill steak until well seared (about 5 minutes per side). Check the middle with a knife…it should be slightly more rare than you want it to be.

4. Transfer the steak to a plate and cover with tin foil. Let it rest for at least 5 minutes (this helps it finish cooking and makes it nice and juicy). While the steak is resting, finish grilling the pepper and onion. They should be streaked with dark grill marks and should be soft but not mushy (about 6-10 minutes).

5. Turn off grill. While it’s still warm, grill both sides of the tortillas until they are just warm (about 15 seconds per side). Wrap in a clean towel to keep them warm.

6. Slice steak into thin strips across the grain. Slice the peppers and onions into thin strips as well.

7. Arrange the sliced steak, peppers, and onions on a platter (or the cutting board) and sprinkle with lime juice and salt and pepper.

Also, fajita night isn’t fajita night until hubby puts on his Mexico shirt 🙂

Pico de Gallo

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My husband loves Mexican food, so I try to make it often. Pico de gallo is easy and yummy on anything from fajitas to enchiladas to pulled pork. I use it (and like it) more than salsa. You will find us standing at the kitchen counter eating an entire bowl of pico de gallo by ourselves. It’s addicting! We served it at our wedding and haven’t stopped loving it since. I’ve used other recipes, but just started using this one (per my mom’s recommendation), and it is by far my favorite!
Makes about 6 cups
9/10. But too spicy for the toddler (he doesn’t like tomatoes much anyway)
Prep time: about 15 min
Recipe adapted from: With Love from Cynthia
Ingredients:
8 firm or slightly unripe tomatoes, coarsely chopped
1-2 fresh jalapenos, seeds removed and finely chopped
1 1/2 cups white or red onion, finely chopped
juice of one lime (or 1-2 T. lime juice)
1 cup cilantro, coarsely chopped
pinch of salt
Mix together. Keeps in refrigerator for 4-5 days.

Mexican Street Corn

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Serves 6

10/10 (rated by husband, toddler) 9/10 (rated by me…mine didn’t have cheese…and it was better with cheese, but still very yummy without)

Approx. time: 25 min

Recipe adapted from: The Best International Recipe

*Dairy Free Option

 

Ingredients:

6 large ears of fresh corn

1 T. olive oil

1/2 cup mayonnaise

2 T. chopped fresh cilantro

1 T. lime juice

1 medium garlic clove, pressed through a garlic press

1 tsp chili powder

pinch of salt

1 oz farmer’s cheese, mozzarella, feta, or colby jack, crumbled or shredded (Dairy Free: skip the cheese or use a dairy free cheese)

Instructions:

1. Have handsome, farmer husband husk corn (or if you don’t have a handsome, farmer husband and you hate husking corn, find someone else).


2. Place your oven rack about 5 inches from the broiler and preheat the broiler.

3. Brush olive oil all over the corn and place on a cookie sheet (make sure you line it with foil!).

4. Broil corn until browned (about 10 minutes). Turn corn over and broil opposite side until browned (another 10 minutes).

5. While corn is broiling, mix together mayonnaise, cilantro, lime juice, garlic, chili powder, and salt. Add cheese (unless you’re going dairy free….I reserved some of the mayonnaise without cheese for my corn and mixed the cheese in for Nate and Joel’s corn) .

6. When corn is browned, brush corn on all sides with the cheese mixture.

7. Return to broiler for about 2 minutes until cheese is melted and slightly browned.

8. Eat while still warm!