- Wild Mushroom Shepherd’s Pie
- Omega-3 Nutracleanse® Apple Cinnamon Muffins
- Optimizing The Gut – Brain – Heart Connection
- You Are What Your Grandparents Ate
- Weight Goals with Sue Galluzo
- Eat to Beat Inflammation
- A Better Butter Chicken
- Begin Your Day with Energy
- Smart Starts for Back to School
- Tropical Twister
- Tropical Cobb Salad
- Tomato Salad
- Homemade Hibiscus Cold Brew Tea
- When Tears are Not Enough
- Fajita Steak Platter
Fajita Steak Platter
Practically everyone can agree on fajitas. This pretty version is especially delicious served with my Smoky Red Pepper Sauce and Avocado Crema. Cut the peppers and marinate the meat in the morning so it will come together quickly after work. If, like me, you wind up with spontaneous party guests, you can stretch this dish by adding avocados, salsas, rice, or cauliflower rice, jicama taco shells, or regular taco shells.
Makes: 6 Servings
Prep Time: 1 hour marinating time
Cook Time: 30 Minutes
• Gluten Free
• Grain Free
½ cup Marinated Red Onion oil
1 tablespoon red wine vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1½ pounds skirt steak
1 tablespoon extra-virgin olive oil
1 medium yellow bell pepper, sliced into ¼-inch-wide strips
1 medium orange bell pepper, sliced into ¼-inch-wide strips
1 medium red bell pepper, sliced into ¼-inch-wide strips
1 medium jalapeño, seeded and thinly sliced into rounds
1 cup Marinated Red Onions (red onion sliced in rounds / 3/4 cup extra-virgin olive oil / 1 tablespoon red wine vinegar / 1 tablespoon dried oregano combined and marinated 12 hrs)
In a bowl, stir together the marinated onion oil, vinegar, salt, and black pepper.
Put the steak in a shallow container and pour the oil mixture over the top. Cover and refrigerate for 1 hour or up to overnight.
When ready to cook the steak, remove it from the refrigerator and let it come to room temperature.
In a large sauté pan, heat the olive oil over medium-high heat. Add the skirt steak (cut it in half, if needed, to fit comfortably in the pan) and sear until medium-rare, 2 to 3 minutes per side (depending on thickness). Transfer the steak to a cutting board and let rest for 5 minutes.
Add the bell peppers and jalapeño to the pan and cook over medium-high heat, stirring continuously, until softened, about 3 minutes. Reduce the heat to low, add the marinated onions to the pan, and stir to combine. Turn off the heat.
Slice the meat into ½-inch-thick strips and arrange the strips on top of the vegetables in the sauté pan. If needed, warm the mixture over low heat before serving.
Excerpted from “No Crumbs Left” by Teri Turner. Copyright © 2019 by Teri Turner LLC. Published by Penguin and imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.