Top | Sandwiches
(recipe, Carrie Floyd)
This recipe can be adapted to grilling: Marinate and cook the meat whole, let it rest a few minutes, then cut into thin strips for the fajitas. If you are cutting the meat into strips, the meat will be easier to cut if it is slightly frozen.
- Juice of 2 limes
- 2 garlic cloves, smashed and minced
- 1 tsp. ground cumin
- 1 tsp. Spanish paprika
- 1 tsp. brown sugar
- ½ tsp. black pepper
- ½ tsp. kosher salt
- 1 lb. buffalo skirt, flank, or top sirloin steak, cut into ½-inch slices
- 4 flour tortillas
- Vegetable oil
- 1 yellow onion, cut into thin slices
- 3 bell peppers (red, yellow, and/or green), trimmed of seeds and cut into thin slices
- Cilantro sprigs (optional)
- Sour cream (optional)
- Salsa (optional)
- In a shallow bowl, mix together the marinade ingredients; add the meat and toss. Cover and marinate in the refrigerator overnight. (You could also pour the marinade into a Ziploc bag to marinate the meat.)
- When you're ready to prepare the fajitas, take the meat out of the refrigerator and set on the counter to warm up. Wrap the tortillas in foil and warm in a 275-degree oven, while you prepare the other ingredients.
- In a large skillet, add enough vegetable oil to film the bottom of the pan. Sauté the onions and peppers over medium-high heat, stirring often, until they begin to soften and brown, about 15 minutes. Remove from pan and keep warm while you cook the meat.
- Wipe any residue from the skillet, then add 1 to 2 tablespoons of oil to the pan. Remove meat from the marinade, discarding the marinade. Pat the meat dry, then add to the skillet and cook over medium-high heat, stirring as you would stir-fry, for about 2 to 3 minutes or until the meat is medium-brown on the outside, but still pink on the inside. Err on the side of undercooking, cutting into and tasting a strip if you are unsure of its doneness.
- Assemble the fajitas: Place meat on a warmed tortilla and top with sautéed onions and peppers. Garnish with fresh cilantro, sour cream, and salsa, if you like.
For more information about buffalo, read Carrie Floyd's Culinate 8 on the subject.