Sizzling Steak Fajitas
Sizzling Steak Fajitas is a main course that serves 6. This recipe covers 45% of your daily requirements of vitamins and minerals. One serving contains 863 calories, 59g of protein, and 44g of fat. It can be enjoyed any time, but it is especially good for valentin day. From preparation to the plate, this recipe takes about 30 minutes. If you have cream, and/or bell pepper, goya® extra virgin olive oil, and a few other ingredients on hand, you can make it.
In medium container with lid, or in large ziptop bag, combine steak slices, mojo and 1 tsp. adobo; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours.
Drain steak, discarding marinade. Bring meat to room temperature.
Heat 1 tbsp. oil in large skillet over high heat.
Add onions; cook, stirring occasionally, until starting to brown, about 3 minutes.
Add peppers to pan. Cook, stirring occasionally, until starting to brown, about 3 minutes more. Season vegetables with sazonador total and adobo; transfer to large serving platter. Cover vegetables with foil to keep warm.
Heat remaining oil in skillet over high heat.
Add beef; cook, in batches, until brown on all sides, about 10 minutes.
Transfer meat to serving platter.
To serve, spoon meat and vegetables into center of warm tortillas.
Add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Fajitas works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Bodegan Aniello 006 Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
Bodega Aniello 006 Pinot NoirAttractive pale ruby color. With lovely aromas of red fruit such as cranberry and strawberry, along with some hints of roses and earthy minerals. Round tannins and an enhanced minerality, with a beautiful structure and finish.