Southwestern Recipes

Sizzling Onion Fajitas

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Ingredients

Fajitas

  • 1 (1 1/2 pound) top round or flank steak
  • 2 medium (8 to 10 ounces each) sweet Spanish onions
  • 2 medium green bell peppers
  • 1/2 teaspoon lemon pepper
  • Seasonings
  • Corn or flour tortillas
  • Hot pepper-onion relish
  • Guacamole
  • 1/4 cup butter

Marinade

  • 1/2 cup soy sauce
  • 1/4 cup water
  • 1/4 cup vinegar
  • 1/4 cup vegetable oil
  • 1 clove garlic, minced
  • 1/4 teaspoon pepper

Hot Pepper-Onion Relish

  • 1 tablespoon vinegar
  • 1/2 cup chopped sweet Spanish onion
  • 1 jalapeño pepper, minced
  • 2 large tomatoes, chopped
  • Season to taste with salt

Guacamole

  • 2 large avocados
  • 1 tomato, chopped
  • 2 tablespoon minced sweet Spanish onion
  • Dash garlic powder
  • Salt
  • Hot pepper sauce

Instructions

Fajitas

  1. Place steak in a shallow dish and cover with marinade. Refrigerate for 4 to 6 hours, turning occasionally.
  2. Peel onions and slice thin to measure 5 to 6 cups onion rings.
  3. Cut bell peppers into julienne strips. Sauté in butter until tender. Season with lemon-pepper seasoning. Keep hot while cooking meat.
  4. Remove steak from marinade, reserving marinade. Place on grill over hot coals or flame or on rack of broiler pan. Cook steak to desired doneness, turning once. Or sear meat in a cast iron skillet to desired doneness. Cut into 1/2-inch strips and heap with onion and pepper on sizzling hot platters or in individual iron skillets.
  5. To serve, fill heated tortillas with sizzling meat and vegetables and top with guacamole and hot pepper onion relish.
  6. Serve with refried beans.

Marinade

  1. Combine ingredients and blend well.

Hot Pepper-Onion Relish

  1. Combine all ingredients together.

Guacamole

  1. Peel and mash avocados. Mix with tomato, onion and a dash of garlic powder. Season to taste with salt and hot pepper sauce. Cover and chill.

Notes

* Boned chicken breasts may be used in place of beef.



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