Fajita Steak

This is one of the very few steaks I will eat and it just happens to be JT's favorite meal.  I rarely ever pull out the recipe for this steak anymore but when I pulled it out to type up for this blog entry, the page is covered in stains and has a big star next to it, a sure sign of a good recipe.

Source: Better Homes and Garden Cook Book Edition 12

4 boneless beef top sirloin steaks (pounds)

Salt and black pepper

Marinade

1/3 cup lime juice

1/4 cup olive oil

2 cloves garlic, minced

2 teaspoons ground cinnamon

1. Sprinkle meat with salt and pepper.  Place in a plastic bag set in a shallow dish.  For marinade, in a small bowl stir together lime juice, oil, garlic and cinnamon.  Pour over meat; close bag.  Marinate in refrigerator up to 6 hours.  

Glaze

1/2 of a 7-ounce jar roasted red sweet peppers, minced

1/4 cup honey

1/4 cup Dijon-style mustard

2 or 3 cloves garlic, minced

1. For glaze, in a small saucepan stir together sweet peppers, honey, mustard and the garlic.  Bring to boiling; reduce heat.  Simmer, uncovered, for 5 to 7 minutes or until slightly thickened and reduced to 3/4 cup.  Remove from heat; set aside.

2.  Drain meat. Discard marinade.  Preheat frying pan, grill or broiler, this recipe works well cooked any way you choose.  Cook turning the meat once you see blood on the top of the steak, brush the cooked side with the glaze.  When the other side of the steak is done, place glaze on that side and cook for another minute.  I serve with more glaze on top.

We ate these steaks with homemade french fries baked in the oven with a little olive oil and Lawry's season salt and a salad.