Welcome to the Gourmet Girlfriends Blog! I am so excited that we are starting out this cooking adventure together and I can’t wait to exchange some delicious recipes, learn some helpful tips, and have many get-togethers with laughter, love, and yummy food!
Since this blog has many contributors I think it’s safe to put it out there that anyone can post anything at any time! Beck asked me to break the ice so here goes.
Lombardo Fajitas
Skirt steak is on sale at Ralphs so we got this piece for $3 and I threw together some marinade this morning for dinner tonight. I call this Lombardo Fajitas because the recipe calls for things like limes and jalapeños, but I didn’t have those things so I made it up as I went! In our house we LOVE lemons, I buy a 6 lb bag every 2 weeks cuz we go thru them so fast and I am also REALLY bad at measuring, must be the Mexican in me! Here’s what I used:
Marinade
juice of 1 lemon
spoonful of minced garlic
spoonful ground cumin (prob about ½ tblspn)
1 Serrano chili pepper diced (remove pulp and seeds)
1/2 cup chopped fresh cilantro, including stems
Combine all ingredients in a bowl and mix well. Lay the meat out in a single layer in a Ziploc bag; divide the marinade evenly on both sides of the meat. Spread the marinade around with your fingers; really give it a good massage. Marinate for 1 hour – 2 days, depending on your time. Refrigerate if over 1 hour.
Pull the meat out of the fridge first and allow it to come to room temp while you prep the veggies. You can use anything you like for fajitas; we use 1 green bell pepper and 1 onion. Cut both into lengthwise slices.
Cook
Heat a couple of tablespoons of vegetable oil — or other high-heat oil like peanut or canola, but definitely not extra virgin olive — over very high heat in an uncoated pan. Leaving the marinade in the bag, remove the steak and lay it in the pan, be very careful of splatter. Turn it over after two or three minutes. When the steak is well browned on both sides, pull it out and slice thin slices against the grain. It should still be slightly pink.
Toss the peppers and onions into the same pan you did the steak in. Pour any remaining marinade from the bag into the pan to help deglaze — scrape up the brown bits from the pan. Toss the onions and peppers frequently until the onions are translucent and the peppers are soft. If any of the cooked on bits didn’t come loose when you added the marinade, add about a quarter cup of warm water and scrape it all up. Keep stirring over high heat until all the water is absorbed or cooked off. Transfer the onions and peppers to a serving dish
Add the steak back in to the pan and toss quickly to reheat it and brown up the cut edges. Transfer meat to a serving dish (I use the same platter for the veggies and the meat).
Serve with tortillas, cheese, pico, etc. Gus and I are really loving iceberg lettuce instead of tortillas, try one, SO YUM!!!
