Subject: Pace Steak and Pepper Fajitas
From: Unicorn (unicorn@indenial.com)
Date: Sat Feb 10 2001 - 02:38:03 EST
Food for Thought:
Put your heart, mind, intellect and soul even to your smallest acts.
This is the secret of success. (Swami
Sivananda)
Recipe of the Day:
Wrap up the week by wrapping your taste buds around our delicious
fajitas--easy to make with sirloin, peppers,
onion and the great flavor of Pace Picante Sauce.
Pace Steak and Pepper Fajitas
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1047
Prep/Cook Time: 25 minutes
1 lb. boneless beef sirloin steak, 3/4" thick
1 cup Pace Picante Sauce
1 tbsp. vegetable oil
2 medium green or red peppers, cut into strips
1 medium red onion, sliced
1 tbsp. chopped fresh cilantro
8 flour tortillas (8")
1 cup shredded Cheddar cheese
BROIL or grill steak to desired doneness (allow 15 min. for medium),
turning once and brushing often with 1/3
cup picante sauce.
HEAT oil in skillet. Add peppers and onion and cook until
tender-crisp. Add remaining picante sauce and
cilantro and heat through.
SLICE steak into thin strips and place down center of each tortilla.
Top with pepper mixture and cheese. Fold
tortilla around filling. Serve with additional picante sauce. Serves
4.
Shopping List:
Pace Picante Sauce
1 lb. boneless beef sirloin steak, 3/4" thick
Shredded Cheddar cheese
8 flour tortillas (8")
Vegetable oil
2 medium green or red peppers
Medium red onion
Fresh cilantro
Kitchen Clip:
Cilantro is also known as fresh coriander and Chinese parsley. It is
used extensively in Mexican cuisine, as
well as in Eastern cuisines. Cilantro is most always used fresh, as it
loses its flavor when dried.
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