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Posts Tagged ‘Ribeye

Steak Fajitas and Quinoa

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Ahoy readers who love good food! Having found a great deal on some nice ribeye steaks last week that I tossed in the freezer, the initial idea was to do a Stir Fry, but we didn’t really have enough veggies or any hoisin sauce to make it worthwhile (so be on the lookout for a Stir Fry post soon!). So instead, ESC and I decided on Steak Fajitas with Quinoa. This was a very good choice and was wonderful. My initial marinade was too oily and I didn’t wipe off enough oil before cooking, so everything was a little slimy. It’s way easier to wipe off before cooking because you can always add more spices during cooking. I’ve also changed the proportions to what I think would work better. In the ramekin is some leftover Sausage Mac & Cheese from Stone Brewery reheated in the oven.

Steak Fajitas

Watch out for Spidey

Our friend Andy also introduced me to an Anti-Griddle the other night… this thing was crazy and has inspired us to make some crazy things. We had the dry-ice version and not the 900$ one. Perhaps there will be some experimentation with more flavorful foods this weekend if anyone wants to be our guinea pigs!

Combine all marinade ingredients and spread over a 8-12oz steak. The better cut of meat, the better the fajitas. Let it marinate for 45-60 minutes at room temperature or longer in the fridge. Wipe off some of the marinade before putting it in a hot skillet. Start the quinoa before starting the steak, it’s easier to keep warm than make it hurry up. Cook about 3 minutes to sear the first side then flip and cook another 5 minutes. Flip once more and cover to keep some of the heat in for 3 minutes. Place steak on a cutting board to cool a bit before cutting. Put Onions and Bell Peppers into the pan and cook until translucent. Wash & drain the black beans and shred cheese & lettuce. Heat some tortillas and make a wonderful homemade Steak Fajita! Top with your favorite spicy sauce if you so desire. ūüôā

Steak Fajitas Cooking

Just a tad bit too much oil in the pan

2 cloves Garlic, minced
1 tbsp vegetable oil
1/4 tbsp Ground Cumin
1 tsp Ground Pepper
3 dashes Smoked Chipotle Tabasco
1 tbsp lime juice
1 tbsp Cilantro diced

1/2 small Onion Chopped
2 Bell Peppers
1 12oz can black beans
1/2 cup uncooked Quinoa
Shredded Cheese & Lettuce to top

Makes ~4 large Fajitas. 1.5 hours total, 30 minutes active cooking. High in taste, fiber, protein and maybe a little fatty depending on the cut of meat.


Written by Brent

April 4, 2011 at 8:10 am

Let proof of the scrumptious meals begin!

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Steak? Baked Beans & Chipotle Risotto

This was a dinner I made a couple weeks ago I randomly decided to take a picture of.  That night I thought it might be fun to record my adventures for some sort of posterity when I become old and famous from a cooking blog. HA!

So, without further ado, I believe what we have here is a Rib-Eye Steak pan fried in sauteed garlic & thyme alongside a heap of baked beans (canned goodness in your mouth) and a spoonful of Chipotle Risotto.

I typically pat the meat with a dry rub of salt, pepper, thyme, and a mixture of the “I’m feeling lucky!” button from the spice cabinet. Possibilities may include cumin, creole spice, sweetened cinnamon clumps,¬†Aleppo¬†pepper.

I’ve been making risotto for some time now and I’ve experimented a decent amount, however I have two favorites so far: ¬†Cubed Cheese Risotto and Chipotle Risotto. ¬†The chipotle flavor comes from a couple dashes of Smoked Chipotle Tabasco sauce near the end of the cooking. ¬†Be sure to add a myriad of other spices to the broth as you pour in!

Served with a chillaxed Red Stripe.

Pictures will continue to be included in future posts per the¬†temperament¬†of my BlackBerry’s camera.

Written by Brent

January 6, 2010 at 9:08 am

Posted in Red Meat, Risotto

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