Steak fajitas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | small | Onion (or 3-4 green onions |
| W/tops) | ||
| ½ | tablespoon | Green chilies, chopped |
| 1 | tablespoon | Green peppercorns |
| ½ | cup | White wine |
| ¾ | cup | Half & half |
| Sirloin, sliced thinly | ||
| (freshly grilled or | ||
| Leftover) | ||
| Flour tortillas, lg. size | ||
| (warm in microwave to | ||
| Soften) | ||
| Dash of coriander | ||
| Dash of salt | ||
Directions
SAUCE
Contributed to the echo by: Debra Heng STEAK FAJITAS Saute onion and chilies until softened. Add green peppercorns and wine; reduce until most of wine is evaporated to a syrup consistency. Add cream and continue to simmer until sauce is thick enough to coat a spoon. Don't let it get pasty, though; watch carefully. Lower heat, salt to taste.
Add more butter if necessary. Toss in cilantro or parsley. Add beef and stir just to coat if freshly grilled; if leftover, heat just 'til warm.
Spoon into tortillas. Add fresh chopped tomato or salsa, guacamole, sour cream, shredded lettuce and cheddar. Fold up like a burrito and enjoy!