Monthly Archives: January 2013

Welcome to my new site. My original site, love&nourish needed room to grow!  This was not part of my master plan! My plan was to leisurely cook, finally put my recipes in writing, blog in my spare time and try to figure out how to use an SLR camera.  I’m not sure how this happened, but all of those crazy graphs and figures that track my stats tell me that love&nourish had been getting a lot of love! I owe it all to all of you who’ve been so supportive! Thank you so much!

If you’d like to follow my blog, you’ll find a box in the right column where you can input your email address and get updates. I promise not to send you anything but my recipes!

I haven’t posted a recipe in a while.  I’ve been busy trying to figure out html.  So, below I’ve posted a recipe for Steak Fajitas.  They are really amazing!  Enjoy!

Steak Fajitas with Avocado Lime Crema

Steak Fajitas
Steak Fajitas with Avocado Lime Crema

This is one of my favorite dinners. It’s easy since most everything can be prepared ahead of time, like dry rubbing the steak, the peppers and onions and even the crema. Most of all, I just love these flavors. The sweet, spicy and smokey flavor of the chipotle is wonderful with the richness of the avocado crema. Skirt steak is perfect for fajitas. It’s rich in flavor and when cooked properly and sliced thinly it becomes more tender and very satisfying.

 

Steak Fajitas with Avocado Lime Crema

Dry Rub:
1 T. chili powder
1/2 t. chipotle chili powder
1/2 t. cumin
1/2 t. paprika
1/2 t. onion powder
1/8 t. dried oregano, crushed between your fingers
dash of cayenne pepper
1/2/ t. kosher salt
1/4 t. black pepper
1/2 t. dark brown sugar

1 skirt steak

Pepper and Onion topping:
1 T. olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium red onion, sliced

Avocado Lime Crema:
1 avocado, smashed
1/4 C. light or non-fat sour cream
zest of 1/2 lime
1 t. chopped cilantro
2 t. grated jalapeño
2 t. lime juice
1/4 t. salt
dash of black pepper

1 pkg. fajita size tortillas

In a small bowl, combine the ingredients for the dry rub.  Rub the steak on both sides and coat it completely with the rub.  This can be done just before grilling, or, you can refrigerate it overnight.

Preheat your grill on high.

In a large sauté pan over medium high heat, heat the olive oil, then sauté the peppers and onion until softened.

Grill the steak until nicely charred a bit over medium high heat.  Grill for about 12 to 13 minutes in total, depending on thickness.  Once done, remove from grill and tent with aluminum foil for at least 10 minutes before slicing thinly.

Meanwhile, prepare the crema.  Combine all ingredients in a small bowl and mix well.

Heat the tortillas over your grill or right over your gas stove.  If using the stovetop, just set it on medium heat and set the tortillas individually on the grate over the flame.  It takes about 15 to 20 seconds per side.  You just need them to warm up, not become completely toasted.

To assemble a fajita, spread some crema on the tortilla, top with a few slices of steak then the peppers and onions.

 

Notes:

  • For a vegetarian version, prepare a half portion of the dry rub. Rub two large portabello mushrooms with a bit of olive oil, then rub them all over with the dry rub. Grill until a bit charred and tender, then slice about 1/8″ slices before serving.
  • I use a microplane to grate the jalapeño. It nice because it gives you a super fine grate, but you can use whatever grater you have or just finely chop the pepper.
  • Jalapeños can be so unpredictable.  Some of them are super hot and some, not so much. I call for 2 teaspoons, but honestly, there have been times when I have actually used the entire pepper.  Give it a taste after 2 teaspoons and see how you like it.