Monday, June 22, 2009

Steak Fajitas with Pico De Gallo

Technology is a merciless mistress. With each new advance something tried and tested gets pushed to the wayside. One day you're using floppy discs the next you're at the gas station and they give you a 1 Gig flash drive with a fill-up.

One day you're listening to BTO on the 8-Track in your Duster, next your gettin' down to Boom, Boom, Pow on the MP3PodZune jacked into your Prius. Always things changing.

As you know by now, Crabby is no techno Luddite (go ahead, tell me there's no irony in linking to a Wiki about Luddites). Crabby embraces technology, Crabby is down with the latest in gizmos and gewgaws. After the moderate success of the Twitter-Palooza event last week I have decided to expand my reach into cyberworld.

Starting today, by clicking on that button with the crab picture on the left, you can now subscribe to have Crabby delivered directly to your Kindle!


Anybody out there?

You know what a Kindle is, right?

I mean Oprah loves 'em.

For those who don't know, The Kindle by Amazon is an e-reader. An e-reader lets you download e-books which are then "printed" using e-ink on your Kindle. You can store over 2,000 books on an 8-inch by 5-inch product that weighs just 10 ounces. Frankly the thing is amazing.

For a fee, you can download books, magazines, some daily newspapers (including the New York Times and Washington Post), and even some crustacean based cooking blogs anywhere you have a cell phone connection. The convenience, speed and portability are just staggering. Never one to overstate things, Crabby now predicts the death of the printed/hard copy word.

Oh I can hear you traditionalists out there...

Books will never die! I love the feel of the paper in my hands. I need to turn the pages.

Bah! Hogwash! Reel-to-reel tape players. Gone! VHS tapes. Gone! Newspapers. Going!

All media is going electronic. After all, you're reading this post on some sort of computational-email machine type of device. It's too late, the train has left the station. Now it's just a question of how far you have to run to catch up.

So if you own a Kindle and would like Crabby downloaded to your machine please sign-up for a subscription. If you don't have a Kindle, consider buying one (through the Crabby Amazon box of course). The future waits for no one. Don't be left even further behind.

I have absolutely no idea how to transition to the recipe today except to say, Steak Fajitas with Pico De Gallo is a great mid-week recipe. A little bit of work the night before provides you with a great weeknight meal. So, please enjoy...

Steak Fajitas with Pico De Gallo
inspired by Williams-Sonoma Grilling, tweaked by Crabby

1/2 cup vegetable oil
1 small onion, diced
2 cloves garlic, chopped
1 jalapeno pepper, seeded, deveined and minced
1 TBSP chopped fresh oregano
1 teaspoon ground cumin
2 teaspoons chile powder
1 TBSP chopped fresh cilantro
1 TBSP tequila
1 teaspoon salt
1 2-pound skirt steak

Pico De Gallo

2 tomatoes, seeded and diced
1 small sweet onion diced
1/4 cup chopped fresh cilantro
1 jalapeno pepper seeded, deveined and minced
Juice of 1 Lime

Flour Tortillas for Serving

In a medium bowl, mix together the oil, onion, garlic, jalapeno pepper, oregano, cumin, chile powder, cilantro, tequila and salt. Stir well to combine.

Place the skirt steak in a large re-sealable plastic bag. Pour in the marinade, seal the bag and refrigerate at least 2 hours and preferably overnight.

Remove the steak from the refrigerator 30 minutes prior to grilling.

Pico De Gallo

Mix all ingredients in a medium bowl and set aside.

Pre-heat grill over high heat.

Remove the steak from the marinade and pat dry. Discard marinade.

Grill the steak over high heat 4 - 5 minutes per side. Steaks should be grilled to medium-rare.

Transfer the steak to a platter and allow to rest 10 minutes.


Grill the tortillas turning once until soft.

Just prior to serving, thinly slice the steak across the grain. The more thinly sliced the more tender the meat will be. REMEMBER, SLICE ACROSS THE GRAIN.

Portion meat onto the grilled tortillas along with a spoon of Pico De Gallo, store bought guacamole and sour cream (optional). Serve basmati rice on the side and you've got a meal.

That's all crablings. So if you have a Kindle try the 14-day free trial of Crabby, after all I'm not opposed to makings a little e-money from the e-readers out there..

Until next, time, remember, you can do it, you can cook.


WineWizardBob said...

Corona, Negro Modelo, or any other good Mexican beer.

If you want wine, inexpensive California Red Zinfandel.

But I like beer.

Anonymous said...

Great recipe! And yes, I would definitely go for the Corona...