BEEF FAJITAS
Makes 6 extremely generous servings
1/2 cup (1 stick) unsalted butter, melted, in all
4 cups julienned onion strips
2 cups julienned red, green or yellow bell pepper strips
4 boneless beef sirloin strip steaks (About 10 ounces each), trimmed and cut into julienne strips
2 tablespoons Chef Paul Prudhomme's Meat Magic, in all
1/2 cup freshly squeezed lime juice
Flour tortillas, warm
Sour cream
Guacamole
Tomato salsa
Shredded lettuce
In a 12-inch heavy skillet, heat 1/4 cup of the butter over high heat; add onions and saut until onions are clear and turning brown on the edges, about 3 minutes, shaking or stirring skillet occasionally. Add bell peppers; toss or stir to combine with onions. Saute until onions are soft
and bell peppers are still crispy, about 3 minutes more, continuing to stir or shake pan (reduce heat, if necessary, to avoid burning vegetables). Transfer vegetables to a plate to stop cooking process; set skillet aside - - without wiping it - - to use later for sauting meat.
Heat several sizzle platters or a large cast-iron skillet to a 400 degrees oven.
Meanwhile, place meat strops in a large bowl and sprinkle with 1 tablespoon plus 1 teaspoon of the Meat Magic, tossing to coat well. Pour lime juice over meat and toss again. Let marinate at least 10 minutes, tossing occasionally. (After 15 minutes, meat strips will break apart when pulled
between your fingers.)
Heat reserved unwiped skillet over high heat, 40 to 45 seconds; add the remaining butter (it will sizzle), then pick up meat with your fingers, let it drain slightly and add to skillet, reserving marinade. Cook about 45 seconds, turning meat frequently to coat with butter. Add reserved
marinade, and then sprinkle the remaining Meat Magic over all; cook about 1 minute more, tossing or stirring well to combine. Remove from heat and pour onto heated sizzle platters or into heated cast-iron skillet. Serve while still sizzling.
Let everyone prepare his/her own serving using the traditional condiments; the classic way to eat finished fajitas is to lay some meat and cooked vegetables down center of flour tortilla, then sprinkle on desired condiments and fold one end up, then fold one side in and roll up remaining
side; this prevents goodies from squirting out the end of tortilla.
Copyright 1998 by Paul Prudhomme
