Monday, July 9, 2012

Steak and Mushroom Fajitas

Steak and Mushroom Fajitas
Still on the Mexican food streak, I made Steak and Mushroom Fajitas after having made  Shrimp Fajitas recently. I made the steak fajitas with tenderloin steak because that is what I had in the house, but the usual (and more economical) flank steak or skirt steak may also be used for this recipe. This dish requires lean steak, which makes it a healthier way of eating steak I think. You know, as compared to wolfing down a nice big prime rib steak.

As with the Shrimp Fajitas, this version goes well with my home made tortilla and salsaI can already imagine how fabulous this would be for a party. Especially when I am able to round up other traditional sidings for fajitas like guacamole, sour cream, and shredded cheese. For any regular dinner though or when you feel like a heavier meal, this recipe goes just as well with hot steamed white rice. Not traditionally Mexican, I suppose, but it sure hits the spot.

Steak and Mushroom Fajitas

1 Tbsp olive oil
1 lb tenderloin steak (butt end of the tenderloin)
1 large onion, peeled and sliced with the grain
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 tsp ground cumin
1 tsp ground chili powder
2 tsp dried cilantro
1 clove garlic, minced
1 tsp. olive oil
1 can sliced button mushrooms

Season tenderloin steak with cumin, chili powder, and cilantro. Let stand for 30 minutes.

Heat oil in pan on medium high. Sear steak for 3 minutes on each side. Place on a plate and let rest for at least 5 minutes. Cut steak into thin slices and arrange on a platter.

Return pan with remaining oil to heat and saute onions and bell peppers for about 5 minutes. Arrange on platter with the steak.

In the same pan, heat 1 teaspoon oil. Saute garlic for a minute. Add sliced mushrooms and saute for five minutes. Arrange on platter with the steak and vegetables.

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