Gary and I are big on celebrations. They are usually happy memory makers and these special events become the markers of our lives. It’s one of the reasons we bought our Asheville Bed and Breakfast, At Cumberland Falls Bed and Breakfast Inn knowing we could turn every day into a celebration for our guests. In celebration of the people we love, we always provide a birthday dinner in honor of the “birthday person.” It is always the “birthday person” that gets to pick the menu.
This year my sister, Jane, who always opts for a fine broiled steak, broke tradition and wanted Fajita’s.
We searched high and low seeking not only the elements we historically brought to this dish but also looking for some new ideas. We came up with the following recipe for Jane’s Birthday Fajita’s Extraordinaire. We hope you enjoy it. Happy Grilling!
The All Important Marinade:
1 orange juiced
2 limes juiced
3 T. olive oil
2 garlic cloves, finely minced
1 jalepeno pepper seeded and finely minced. You could add more and I would have but Jane has a delicate palate.
1 T. fresh, washed and air dried cilantro
1 tsp. cumin
1 tsp. salt
2 1/4 lbs. of skirt or flank steak (Choice does matter here. Skirt;first choice Flank; second choice)
1 green, red and yellow bell pepper thinly sliced
1 red or vidalia onion thinly sliced
In a small bowl combine the first eight ingredients. In a shallow container place your steak with enough room for the marinade.
Cover and place in refrigerator for minimally one day with two being so much better. THE MARINADE MUST BE DISCARDED. DO NOT RE-USE.
After draining the marinade from the meat place the steak on the grill or very hot cast iron skillet with a touch of pam to prevent sticking. Cook 4 minutes each side. Transfer steak to cutting board and let stand.
Place veggies on the grill either in grill basket or use your steak cast iron skillet with steak juices intact. Saute the mixture for three minutes until you have a good personal veggie texture. I like a little life left in them but if you are into the softer version cook until they are to your liking.
Thinly slice the steak on the diagonal against the grain.
Assemble Fajita’s with whatever you customarily like on your tortilla.
My sister spread a bit of guac, followed by meat, veggies, sour cream, salsa and cheese.
I disdain guac but signed on for more salsa of the hot variety to make up for the one lonely jalepeno pepper she let me instill in the marinade.
Whether this is for Happy Birthday, Happy Anniversary, Merry Christmas or
a myriad of other celebrations it will be a hit for sure and your guests will feel as though they have taken a lovely sojourn South of the Border.
Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast