Thursday, September 13, 2007

Sizzling Steak Fajitas

Flank steak is a tough meat to cook — and sometimes — a tough meat to chew. If it's not sliced diagonally across the grain or it's over cooked. Forget it. You'll need razor blades for teeth to get through that meal.

I've had mixed results with flank steak in the past. Take this spinach and steak mistake. The Flank Steak Fajitas with Garden Vegetables was good, but I guess this time I around I was looking for less veggies. I love vegetables, but I'm not sure squash had a place in my fajitas. Oh, and I overcooked the steak.

Luckily, I didn't need the teeth as sharp as daggers this time. The Sizzling Steak Fajitas weren't what I'd call sizzling, but they were closer to what I am looking for in a fajita. The flavor was bland when I tasted it as I was cooking. It needed a lot more salt for one. But once I added the green salsa and rolled it up in the whole wheat tortilla they were *much* better.

I'm going to try this again. Except next time I'll take a hint from a local, cheap Mexican food joint and add some spicy chorizo to the mix. They may be more than the 7 pts. they were tonight, but they'll be tasty. And if I get the cast iron pan I want so badly for my birthday — watch out. I'll be a fajita making fiend.

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