Tuesday, July 21, 2009

Fajita Fun

Take one madly large, pasture-raised London broil steak and grill it over charcoal with for just enough minutes to leave it smoky and pink on the inside. Husk an ear of corn and lay it on the grill alongside, turning it frequently.

While the steak and corn cook, cut up a rainbow of veggies into strips - yellow and red peppers, purple onion, brown mushrooms, green onions - and sauté them quickly in a glug of olive oil in a hot frying pan.

Remove the steak and corn from the grill; leave the steak to rest for a few minutes. Slice the now so-delicious steak and top with the veggies mélange. Serve next to some of the corn and perhaps handful of greenie beanies if you feel the need for even more summery freshness. Summer meals don't have to be fancy - the ingredients are so fresh and bright that they make their own fun.

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