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| | | |  | | | Cook's Tip: Two bell peppers of the same color may be used, if desired. Green bell pepper may be substituted for red or yellow bell pepper or for both.
Note: Beef Shoulder Center Steaks are cut from the Beef Chuck, Shoulder Clod, Arm Roast (IMPS/NAMP 114E). The roast is completely trimmed and then cut along the connective tissue that runs lengthwise, midway through the roast, separating the two shoulder muscles. These two muscles are then cut across the grain into steaks. Steaks cut 3/4 inch thick average 5 ounces. Steaks cut 1 inch thick average 8 ounces. | |  |
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Classic Beef Fajitas with Garlic & Lime
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Ingredients: |
| 3 |
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beef shoulder center steaks, cut 3/4 inch thick |
| 2 |
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tablespoons fresh lime juice |
| 2 |
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cloves garlic, minced |
| 1/2 |
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teaspoon pepper |
| 2 |
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tablespoons vegetable oil |
| 1 |
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red bell pepper, cut into thin strips |
| 1 |
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yellow bell pepper, cut into thin strips |
| 1 |
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small onion, cut into thin wedges |
| 1 |
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tablespoon chopped fresh cilantro |
| 8 |
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small flour tortillas (6 to 7-inch diameter), warmed |
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Prepared salsa and guacamole (optional) |
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Instructions: |
| 1. |
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Combine lime juice, garlic and pepper in small bowl. Place beef steaks in single layer in shallow dish. Pour marinade over steaks; turn to coat both sides. Set aside. |
| 2. |
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Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Add red and yellow bell peppers and onion; stir-fry 5 minutes or until crisp-tender. Remove to medium bowl; keep warm. |
| 3. |
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Heat remaining 1 tablespoon oil in same skillet over medium heat until hot. Remove steaks from marinade; pat dry with paper toweling. Place steaks in skillet; cook 9 to 12 minutes for medium rare to medium doneness, turning 2 to 3 times. Carve into 1/4-inch thick slices. |
| 4. |
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Add beef and cilantro to vegetables in bowl; toss. Spoon beef mixture evenly onto one side of each tortilla; fold tortillas in half. Serve with salsa and guacamole, if desired. |
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| Makes 4 servings. |
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