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(Sorry about the small quantities, we don't eat a lot of meat so rarely prepare a bigger recipe. Just double it, I guess...)
1/2 lb. skirt or flank steak cut into 1-in strips
roll the strips in a mix of:
about a tablespoon of powdered ancho or New Mexico red chile 1/2 tsp kosher salt 1 lg clove garlic minced fresh ground black pepper
stick 'em in a ziploc bag with: 2 tbsp canola or peanut oil about 2 tsp honey about 1 tsp cider vinegar a couple of sprigs of fresh cilantro
turn the bag after 1 hour and leave for 1 hour more, before dumping the strips onto paper towels and patting the excess moisture off.
Then heat the SKILLET over med. high heat, add half a tbsp (NO MORE!) of canola or peanut oil and immediately drop in the strips of meat, stirring to coat them and continuing to stir until they're just cooked. It'll splatter a bit but they'll cook fast and flavorful.
In a separate skillet we fry up marinated onion strips, strips of bell and banana pepper, and sometimes juliennes of zucchini or summer squash. Veg. marinade is simple, just oil, lemon or lime juice, salt, a bit of crushed garlic and a splash of hot sauce. You don't need to marinade the veggies any longer than 15-20 minutes, but again, pat them dry.
Serve it all in really FRESH tortillas with queso sauce. Voila! Santa Fe cheesesteak. Eatcher heart out, Philly.
epicurially, Bright
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