Steak Fajitas with Black Beans and Spicy Red Rice Recipe
Ingredients
| Dark beer, such as Negra Modelo or Dos Equis - 1 bottle | ||
| Jalapeno chile - 1, minced | ||
| Scallions | 6 (FOR THE MARINADE:) | |
| Garlic | 2 Clove (5gm) (FOR THE MARINADE:) | |
| Soy sauce | 2 Tablespoon (FOR THE MARINADE:) | |
| Cilantro | 1/4 Cup (16 tbs), chopped (FOR THE MARINADE:) | |
| Cumin – a pinch, ground | ||
| Dried oregano – a pinch, ground | ||
| Top sirloin steaks - 4, about 8 ounces each, sliced into thin strips about 2 to 3 inches long and 1/2 inch wide | ||
| Black beans | 3 Cup (16 tbs), cooked (FOR THE STEAKS:) | |
| Oregano | 1/2 Teaspoon, dried (For the Spicy Red Rice:) | |
| Cumin | 1/2 Teaspoon (For the Spicy Red Rice:) | |
| Butter | 3 Tablespoon (For the Spicy Red Rice:) | |
| Garlic | 2 Clove (5gm) (For the Spicy Red Rice:) | |
| Onion | 1/2 (For the Spicy Red Rice:) | |
| White rice - 1 1/2 cups, rinsed in cold water and drained | ||
| Pure red chile powder - 1 1/2 tablespoons | ||
| Salt | 3/4 Teaspoon (For the Spicy Red Rice:) | |
| Peanut oil | 2 Tablespoon (FOR THE FAJITAS:) | |
| Red onion | 1 (FOR THE FAJITAS:) | |
| Poblano chile or green bell pepper - 1, seeded and julienned | ||
| Red bell pepper | 1 To taste (FOR THE FAJITAS:) | |
| Salt | To Taste (FOR THE FAJITAS:) | |
| Black pepper | 1 To taste (FOR THE FAJITAS:) | |
| Orange – 1, juice extracted | ||
| Lime – 1, juice extracted | ||
| Flour tortillas | 8 (FOR THE FAJITAS:) | |
| Fresh cilantro leaves – as required, Chopped | ||
| Sour cream | 1/4 Cup (16 tbs) (FOR THE GARNISH:) | |
| Avocado | 1 , quartered (FOR THE GARNISH:) | |
| Lime | 1 (FOR THE GARNISH:) | |
Directions
GETTING READY
1. In a glass dish, put together all the marinade ingredients and mix thoroughly.
2. Toss in the sliced sirloin to coat thoroughly.
3. Cover the dish and marinate for at least 4 hours and preferably overnight in the refrigerator.
4. Remove the dish 1 hour in advance to cooking to let it come down to room temperature before cooking.
5. Remove the meat from the marinade, drain, and pat dry.
MAKING
6. Prepare the beans and keep warm.
7. In a dry, heavy skillet, place the oregano and cumin and toast over low heat for 1 minute until fragrant; stir frequently.
8. Keep it aside.
9. In a sauté pan or skillet, melt butter for preparing rice.
10. Stir in garlic and onion; sauté over medium-low heat for 7- 8 minutes until soft.
11. Add rice, 3 1/2 cups of water, chile powder, and salt; stir to mix and bring the mixture to a boil.
12. Boil for 2 minutes and then turn the heat to low.
13. Cover the pan and simmer rice for 20 - 25 minutes until the liquid is absorbed.
14. Remove the pan from the heat and let it stand for 5 minutes.
15. Keep warm.
FINALISING
16. In a heavy-bottomed skillet, heat oil for fajitas.
17. Add the marinated steak in skillet and sauté for 2 - 3 minutes until browned; stir frequently.
18. Remove the steak and keep it warm in a plate.
19. In the same skillet, stir in onion, poblano chile, and red bell pepper; season with salt and pepper and sauté over medium-high heat for 3 to 4 minutes until soft.
20. Return the steak to the skillet and add orange juice, and lime juice, and toss together.
21. In a dry skillet, warm tortillas.
SERVING
22. In a basket, place the warmed tortillas and cover with a towel to keep warm.
23. In a large serving platter, serve fajita mixture.
24. In separate large serving dishes, serve beans and rice separately.
25. Garnish beans with cilantro.
26. For individual serving, take a warm tortilla, place some of the fajita mixture in the center, and garnish with the sour cream and cilantro.
27. Add a little of the avocado and sprinkle juice of a lime wedge.
28. Roll up the tortilla and eat with hand.
1. In a glass dish, put together all the marinade ingredients and mix thoroughly.
2. Toss in the sliced sirloin to coat thoroughly.
3. Cover the dish and marinate for at least 4 hours and preferably overnight in the refrigerator.
4. Remove the dish 1 hour in advance to cooking to let it come down to room temperature before cooking.
5. Remove the meat from the marinade, drain, and pat dry.
MAKING
6. Prepare the beans and keep warm.
7. In a dry, heavy skillet, place the oregano and cumin and toast over low heat for 1 minute until fragrant; stir frequently.
8. Keep it aside.
9. In a sauté pan or skillet, melt butter for preparing rice.
10. Stir in garlic and onion; sauté over medium-low heat for 7- 8 minutes until soft.
11. Add rice, 3 1/2 cups of water, chile powder, and salt; stir to mix and bring the mixture to a boil.
12. Boil for 2 minutes and then turn the heat to low.
13. Cover the pan and simmer rice for 20 - 25 minutes until the liquid is absorbed.
14. Remove the pan from the heat and let it stand for 5 minutes.
15. Keep warm.
FINALISING
16. In a heavy-bottomed skillet, heat oil for fajitas.
17. Add the marinated steak in skillet and sauté for 2 - 3 minutes until browned; stir frequently.
18. Remove the steak and keep it warm in a plate.
19. In the same skillet, stir in onion, poblano chile, and red bell pepper; season with salt and pepper and sauté over medium-high heat for 3 to 4 minutes until soft.
20. Return the steak to the skillet and add orange juice, and lime juice, and toss together.
21. In a dry skillet, warm tortillas.
SERVING
22. In a basket, place the warmed tortillas and cover with a towel to keep warm.
23. In a large serving platter, serve fajita mixture.
24. In separate large serving dishes, serve beans and rice separately.
25. Garnish beans with cilantro.
26. For individual serving, take a warm tortilla, place some of the fajita mixture in the center, and garnish with the sour cream and cilantro.
27. Add a little of the avocado and sprinkle juice of a lime wedge.
28. Roll up the tortilla and eat with hand.
Chef
