Tuesday, April 12, 2011

Beef Fajitas with Olives and Feta

Fajitas are always a nice quick dinner. In this recipe from Bon Appetit, ("Steak Picadillo Soft Tacos"), they are given a Mediterranean twist by adding olives and feta cheese. The original recipe has raisins in it, which I don't particularly like in savory food. So I just left them out. Also, I replaced skirt steak by tenderloin tips, which are more tender and juicy.

1 tbsp olive oil
3-4 beef tenderloin tips
1/2 cup of 1/4 inch cubes of green bell pepper
3/4 cup canned diced tomatoes
3-4 slices of pickles jalapeno chiles, minced
1/3 cup pimiento-stuffed green olives, cut lengthwise into quarters
1 tbsp tomato paste
2 tsp ground cumin
1/2 tsp ground allspice
3/4 tsp dried cilantro
8 tortillas
Feta cheese for serving

Heat oil in a large enough skillet. Sprinkle meat with salt and pepper. Fry over medium heat about 3-4 minutes per side. Remove from the skillet and set aside. In the same skillet, sauté bell pepper for 2 minutes. Add tomatoes, chiles, olives, tomato paste, cumin, allspice, and cilantro. Simmer until sauce is this, 3-5 minutes. Season to taste with salt, pepper, and olive brine. Cut meat into 1/3 inch thick slices, add to skillet an mix. Divide filling among tortillas, sprinkle with feat cheese, and roll the tortillas. Cut in half and serve.

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