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Wednesday, March 2, 2011
Mojito Lime Steak Fajitas
Lately if I can add lime to it, it seems that I'm making it. I love how it brightens up a dish and adds another contrast of flavoring. This marinade is a little more subtle in this recipe with the sirloin than in the Mojito Lime Chicken Burritos. So, paring it along with the Lime-Infused Sour Cream was nothing short of genius on my part.
2 lbs. of sirloin steak
1 pkg. of Mojito Lime Marinade
1/4 cup of e.v.o.
2 T. of water
2 T. of apple cider vinegar
orange sweet pepper (roasted and julienne sliced)
red sweet pepper (roasted and julienne sliced)
chopped fresh cilantro
lime infused sour cream
Lime-Infused Sour Cream:
1 cup of sour cream
juice from 1 lime
-Combine and cover to refrigerate for at least 20 minutes.
-Mix together marinade package, e.v.o., water and vinegar. Thinly slice the steaks across the grain of the meat; place in a large pan and pour marinade over the top. Flip steaks to evenly coat and cover with saran wrap. Place in the fridge for at least a hour. Toss meat into a hot skillet and saute' for about 5-10 minutes depending on what temperature you prefer it at. Place a few strips onto a warm tortilla shell along with a few slices of the sweet pepper, a dollop of the sour cream and a sprinkle of the cilantro. Serves 4-6. Enjoy!