fajitas

Some that I’ve tried in the past do taste exactly like what I ordered in a restaurant, but others are ‘eh.’ They taste fine on their own, but since I have it in my head they are supposed to taste exactly like something else, I’m disappointed.

I can’t remember the last time I had a meal at Chili’s, but I do love the sizzling sound fajitas make with a waiter brings them to your table. While last night’s dinner didn’t replicate that sound, the taste was pretty good, so I consider it a success.

CHILI’S-STYLE GRILLED BEEF FAJITAS

• ¼ cup lime juice
• 4 tbsp water, divided
• 1 tbsp plus 2 tsp olive oil, divided
• 3 garlic cloves, minced and divided
• 2 tsp reduced-sodium soy sauce
• ½ tsp liquid smoke
• ½ tsp cumin
• ½ tsp cayenne pepper
• ½ tsp chili powder
• 1 ½ pounds flank steak or skirt steak
• 1 large onion, sliced
• 3 medium bell peppers, cut into ½-inch slices
• 2 tbsp sweet vermouth (optional)
• ¼ tsp salt
• ¾ cup salsa
• Warm tortillas

Whisk together the lime juice, 2 tablespoons of water, 1 tablespoon of olive oil, 2 minced garlic cloves, soy sauce, liquid smoke, cumin, cayenne and chili powder. Place the steak in a large bowl, and pour the marinade on top and cover. Place in the refrigerator for at least 30 minutes or up to overnight.

Heat the grill to medium high. Grill steak for 4 to 5 minutes on each side, or until cooked through (or 150 degrees with a meat thermometer).

While the steak is cooking, heat the remaining 2 teaspoons of olive oil in a large sauté pan over medium high heat. Add the remaining garlic and sauté for 1 to 2 minutes, until slightly softened. Add the onion and peppers and continue cooking for 6 to 8 minutes, or until crisp tender.

Add 2 tablespoons of water, the sweet vermouth, if desired, and salt. Continue cooking until the onions and peppers are soft and slightly caramelized.

Tuck meat into tortillas with the onions and peppers, and serve with salsa.

Source: Eat What You Love: More than 300 Incredible Recipes Low in Sugar, Fat, and Calories by Marlene Koch