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Create Amazing Meals

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Texas-style Fajita Steak Burritos, Avocado Pico de Gallo, and Carrot Cake

August 30, 2010 by susanelester

Texas-style Fajita Steak Burritos
John learned to make this steak when he worked in the oil fields in south-east Texas.

Pre-heat grill.

Sprinkle Skirt Steak (also called Ranchero in Mexican Markets) with Garlic Salt and Chili Powder. 
Grill over medium heat for 4 minutes on each side, then squeeze juice of 1/4 orange. 

Allow juice to soak into meat, then flip over and squeeze juice of another 1/4 orange and allow to soak into meat before removing from grill. 
Let meat rest for 5 minutes, then slice into 1/4 inch-wide strips.
Serve in Burrito-size flour tortillas with Refried Beans, Avocado Pico de Gallo, Shredded Cabbage, Shredded Cheese, and Sour Cream.

Avocado Pico de Gallo
In a medium bowl, stir together:

About 15 Cherry Tomatoes, quartered
1/2 White Onion, finely diced
1 ripe Haas Avocado, Peeled and diced
About 6 sprigs fresh Cilantro, minced
Juice of 1/2 a Lemon (or Lime)
1/2 tsp Salt

Carrot Cake
Another wonderful creation from Dorie Greenspan’s Baking from My Home to Yours.  This is a lovely, flavorful cake finished with Cream Cheese Frosting imbued with fresh lemon juice.  She suggests using dried cranberries instead of raisins which I was skeptical about, but really like.  They have better flavor and texture than raisins.



Pink Hydrangea in our garden
Enjoy!
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

Filed Under: Uncategorized Tagged With: avocado, Burrito, cake, carrots, cream cheese, Oranges, Steak

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