My nephew, Brandon, came up for a week from Florida to go opening fishing with Joe (they had a good time and caught lots of walleyes!) and so I decided to have them over last night for a farewell feed since he was flying out super early this morning. They wanted steak fajita/burritos so I made that and Joe's favorite annual rhubarb cream pie (recipe already in the blog). We all loved it, so I am posting the recipes for the buffet items below..I had warmed burrito tortillas, cilantro lime rice, grilled strip steak, grilled yellow, red and orange peppers and red onion, guacamole, corn and black bean salsa, sour cream, shredded lettuce and cheese, and roasted green salsa, plus the pie and ice cream for dessert..Here are the recipes and a picture of the buffet..
For the cilantro lime rice I just made 3 cups of cooked rice, added the juice of one lime and a few Tablespoons of finely chopped cilantro once it was cooked..stirred it up well.
For the Guacamole:
3 ripe medium hass avocados, halved and mashed in a bowl, add the juice of one lime, about 1/3 cup finely minced red onion, 1 garlic clove mashed, 1 Tbsp finely chopped cilantro, salt and pepper to taste, all mixed together. this browns easily, so before putting in the fridge lay a piece of plastic wrap right on top of the guac to prevent air from getting into it.
Corn and Black Bean Salsa:
combine in a bowl:
1 can whole kernel corn, drained-or two cobs of corn roasted/grilled
1/2 can black beans, rinsed and drained
1/4 of a red onion, finely chopped
1 larger tomato diced
1 can rotel diced tomatoes
1/3 cup minced fresh cilantro
1/8 cup lime juice-fresh squeezed
1 (4 oz) can diced chilies
salt to taste-about 1/4 tsp.
Deseeded yellow, red and orange bell peppers, sliced along with the rest of the red onion sliced. tossed them in a little olive oil and salt and pepper and put them in a grill basket on the grill to slowly cook while the meat cooked, tossing occasionally.
Grilled Flank/Strip Steak: (I used a strip steak)
1-1/2 lbs approximately steak
In a small bowl combine:
1 tsp garlic powder
3/4 tsp ground cumin
1/2 tsp dried oregano
1-1/4 tsp salt
a little Accent seasoning
Mix the seasoning mix together well. Score the meat on both sides with cross hatch shallow cuts. apply a little oil (I used peanut oil, but you can use whatever) to each side of the meat. Sprinkle the seasoning mix on both sides. Grill on a hot grill for about 5 minutes on each side until caramelized and medium rare to medium. I placed mine on a cutting board and tented it with aluminum foil for about 10 minutes to help tenderize it and retain the juices. Slice on the grain in thin slices for serving.
I really liked the meat..tasty and pretty tender!