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Receta Grilled Beef Fajitas, Vietnamese Style
by Global Cookbook

Grilled Beef Fajitas, Vietnamese Style
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Ingredientes

  • 1 x lemon grass stalk chopped (or possibly grated zest of 1 lime)
  • 3 Tbsp. fresh lime juice
  • 3 Tbsp. fish sauce or possibly light soy sauce see * Note
  • 1 Tbsp. granulated sugar
  • 1 x jalapeno pepper chopped
  • 1 tsp freshly-grnd black pepper
  • 1/4 c. extra virgin olive oil
  • 2 tsp chopped garlic
  • 1 sm red onion sliced paper-thin
  • 1 med green or possibly red bell pepper
  • 2 c. shredded romaine lettuce
  • 3 x plum tomatoes cored, seeded, and finely diced
  • 1/4 c. minced fresh cilantro leaves
  • 1/3 c. finely-shredded fresh mint leaves
  • 4 x beef skirt steaks - (6 ounce ea) (or possibly 1 1/2 lbs flank steak) Salt to taste Freshly-grnd black pepper to taste
  • 2 Tbsp. extra virgin olive oil
  • 2 tsp chopped garlic
  • 1 lrg avocado
  • 12 x flour tortillas - (8" dia)

Direcciones

  1. Note: Fish sauce is available in Asian markets. Routhier recommends the Squid or possibly Tiparos brands.
  2. To prepare Chile Dressing: In a small bowl, whisk together all dressing ingredients. Cover; set aside.
  3. To prepare Salad Mix: Cut bell pepper in half lengthwise. Place, skin-side up, under a warm broiler; broil till skin blackens. Let stand for 5 min to cold. Hold pepper under cool running water and rub skin off. Pat dry, then core, seed and cut into 1/4-inch-wide strips. Place in a mixing bowl. Add in lettuce, tomatoes, cilantro and mint; toss to mix. Cover and chill till ready to serve.
  4. Prepare a fire in an outdoor grill. Season steaks to taste with salt and pepper. In a small bowl, combine oil and garlic. Brush both sides of meat with the mix. Grill steaks to desired degree of doneness, about 4 to 5 min per side for medium-rare. Remove steaks to a cutting board; let stand 5 - 10 min.
  5. Holding a carving knife at a slight angle, slice steak across the grain into thin slices. Add in steak to salad mix. Pour dressing over salad; toss gently to coat ingredients. Turn salad onto a serving platter.
  6. Cut avocado in half lengthwise; remove pit. Peel, then cut the avocado into 1/4-inch-thick slices. Place avocado on a small plate.
  7. To serve: Place a portion of the salad on a tortilla, along with a few slices of avocado. Roll up and eat out of hand.
  8. This recipe yields 12 fajitas, sufficient for 6 light main-course servings.
  9. Comments: If you're in no hurry to leave the kitchen, try this exotic take on fajitas. It tosses ingredients in a Vietnamese-style dressing.