Tequila-Marinated Beef-and-Pepper Fajitas
Tequila-Marinated Beef-and-Pepper Fajitas might be just the main course you are searching for. This recipe serves 4. One serving contains 373 calories, 29g of protein, and 10g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. It is a rather pricey recipe for fans of Mexican food. If you have salt, vegetable oil, ground cumin, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 45 minutes.
Combine first 9 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour.
Remove steak from bag; discard marinade.
Sprinkle bell peppers and onion with salt and pepper.
Heat a large grill pan coated with cooking spray over medium-high heat.
Add the bell peppers, and cook for 5 minutes. Turn the bell peppers over, and add the onion. Cook for 5 minutes, turning the onion once.
Remove the bell peppers and onion, and keep warm.
Add the steak, and cook for 5 minutes on each side or until desired degree of doneness.
Cut steak diagonally across the grain into thin slices.
Warm tortillas according to package directions. Arrange about 3 ounces steak, 2 bell pepper wedges, and 1 slice onion down center of a tortilla. Fold sides of tortilla over filling. Repeat the procedure with the remaining tortillas, steak, pepper wedges, and onion slices.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Mexican 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 Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
Willamette Valley Vineyards Whole Cluster Rose of Pinot NoirBright pink in color with aromas of juicy strawberry, cherry, tropical lychee and vanilla cream, watermelon, strawberries and cream, red cherry and honeysuckle. Dry with a medium-body, round mouthfeel and vibrant flavors of nectarine, peach, honeysuckle and minerality. The refreshing acidity creates a lively and clean finish.This rosé is a versatile wine to pair with food as it can stand up to complex cuisines yet is comfortable with simple salads and seasonal vegetables. Enjoy with salmon sliders, ahi tuna, vegetable curries, bruschetta, balsamic chicken kabobs, wood-fired flatbreads, niçoise salads, cheese and charcuterie boards. Serve chilled.