I know I haven’t posted for a long time as my youngest son, Michael (22 years old), passed away in January. As you might imagine we are devastated by this loss. Michael was an intelligent and loving young man who was very inquisitive and had a great sense of humor. Some of his favorite hobbies included running, hiking, paddle boarding and history.
Michael also loved coming home, not to just visit but for my home cooking. He told me my awesome cooking was one of the things he missed going off to college. Here, I will let him tell you himself. This video was part of a tape that a producer of cooking shows asked me to produce.
He had many favorites that I would whip up for him when I would get a call that he was taking a break from studying or working to come home. His last non-holiday request was my fajitas. In honor of Michael I am posting my fajita recipe. He will be missed.
Until next time, happy creating.
by Dina Puleo
2 tablespoons olive oil, plus for drizzling on peppers and onions
2 tablespoons lemon juice
1 ¼ teaspoon coriander
1 ½ teaspoon garlic powder
1 ¼ teaspoon ground cumin
1 ¼ teaspoon onion powder
1 clove garlic, minced
1 ½ – 1 ¾ pounds skirt steak
1 tablespoon honey
2 green peppers, thinly sliced
1 red pepper, thinly sliced
1 orange peppers, thinly sliced
2 sweet onions, thinly sliced
salt and pepper to taste
cheddar cheese, shredded
In a ziplock bag, mix 2 tablespoons olive oil, lemon juice, coriander, garlic powder, ground cumin, onion powder, and garlic. Place steak in bag and turn over inside bag to get marinade all over the meat. Seal bag and place in refrigerator for at least 1 ½ hours. Take meat out a ½ hour before cooking to bring to room temperature.
Pre-heat grill or broiler. Rub honey on meat.
In a large cast iron or regular pan over medium heat, add peppers and onions. Drizzle with olive oil. Sprinkle salt and pepper to taste and mix into the peppers. Start sautéing and cook until the onions and peppers start to caramelize.
Once grill or broiler is heated, brown steak about 4 minutes on each side or until desired temperature. Let rest while finishing up on the vegetables.
Warm tortillas. Once steak is rested, thinly slice.
Serve fajitas with accompaniments of your choosing.