Saturday, I took my sister Phillie and her boyfriend Curtis to the Arlington Farmers’ Market to show them around. We bought quite a few interesting things, including a skirt steak, which we decided to use for fajitas. Unfortunately, fajita fixings are not quite in season, so everything else I had to buy at the grocery.
Phillie took these pictures for me because my camera was dead. This is a mix of asparagus, red, orange, and yellow, peppers, onions, and jalapeno that was seasoned with salt, pepper, cumin, and chili powder and then cooked in a little olive oil until slightly brown and caramelized. They were quite tasty, although the guys barely noticed they were there, so I will have plenty of leftovers to eat this week.
The steak, which was completely eaten, had been marinated in olive oil, lime juice, and tequila, with garlic, onions, cilantro, jalapeno, salt, pepper, cumin, and chili powder. I then cooked it in a frying pan over medium heat for five minutes on each side. It was cooked medium rare, but the cut was a little fatty and hard to slice.
We had tortillas for wrapping,
Salsa, Queso Blanco (homemade, but I’m not posting the recipe because it didn’t turn out well) and guacamole* for topping,
and Green Onions, Cheddar Cheese, Sour Cream, and Guindilla Peppers (from Trader Joe’s) for garnishing.
*Guacamole- My guacamole recipe varies seasonally (no tomatoes in winter) but generally contains the following ingredients to taste:
- Tomato (in summer)
- Lime Juice
For this batch, I used 3 avocados, about 1 tablespoon each of jalapenos, cilantro, onion, and lime juice, and 1 teaspoon of salt. I mixed everything but the avocado and let it sit for a while and added the avocado right before serving.
Phillie, who does not like fajitas, got a cheese and green onion quesadilla, and seemed rather happy with it. I think everyone was generally happy with the meal, which was nice after the long day we had at the zoo.