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Tips & Notes

From Fine Cooking May 2016.

Source and licence

From Fine Cooking May 2016, printed page 29, digitised by the Internet Archive: https://archive.org/details/Fine_Cooking_May_2016

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

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Ingredients

Method

  1. Texture and moisture level of mix should be similar to meat for a regular burger.
  2. If it’s too wet, flax meal, panko, or a bit of coconut flour will dry it.
  3. Mix should have chunks of ingredients.
  4. Pulse lightly to preserve the texture of the walnuts and lentils.
  5. margarita steak fajitas Tequila and fresh lime juice are part of a quick marinade that gives these beef fajitas a bright flavor Serves 4 3 Tbs.
  6. olive oil 2 Tbs.
  7. fresh lime juice, plus lime wedges for serving 2 Tbs.
  8. tequila 2 medium cloves garlic, peeled and smashed 1 Tbs.
  9. dark brown sugar 2 tsp.
  10. chili powder 1 tsp.
  11. ground cumin Kosher salt 114 lb.
  12. skirt steak, trimmed and cut crosswise into 4 pieces 2 medium sweet bell peppers, preferably a mix of colors, thinly sliced 1 medium red onion, halved and thinly sliced crosswise Freshly ground black pepper 8 flour tortillas, warmed Sliced avocado, for serving Sour cream, for serving Cilantro leaves, for serving In a bowl large enough to hold the steak, combine 1 Tbs.
  13. of the oil, the limejuice, tequila, garlic, sugar, chile powder, cumin, and 14 tsp.
  14. salt.
  15. Add the steak and turn to coat.
  16. Heat a 12-inch cast-iron skillet over medium heat for 2 minutes, then add 1 Tbs.
  17. of the oil.
  18. Increase the heat to high, and add the peppers and onion to the skillet.
  19. Cook, stirring occasionally, until they begin to brown in spots, 7 to 8 minutes.
  20. Remove from the skillet, transfer to a plate, season with salt and pepper, and set aside.
  21. Add the remaining 1 Tbs.
  22. oil to the skillet.
  23. Add the steak and cook over medium-high heat, flipping once, until just cooked through, about 8 minutes.
  24. Transfer to a cutting board.
  25. Return the onions and peppers to the skillet.
  26. Add 14 cup water, and stir to loosen any browned bits stuck to the bottom of the pan;
  27. keep warm.
  28. Thinly slice the steak against the grain, and sprinkle with a little salt.
  29. Toss with the vegetables in the skillet and any meat juice.
  30. Serve with the tortillas, avocado, sour cream, cilantro, and lime wedges.