There is a lot you can do with leftover steak, to create an entire different dish. Like this one. Originally, we had just steak with some veggies and red wine. Then I made a mushroom creamy sauce over it – that was sooo delicious!
The last few pieces of really tender meat were looking at us from the fridge and I thought of fajitas. This low carb version is quick and gives you all the flavors without messing your diet (don’t tell him, but if he insists, warm up some tortillas or add tortilla chips 🙂
I think I may grill some extra steak and make it for our Super bowl party!
Flank steak fajitas
2 bell peppers (any color you like), seeded and sliced
1 chili pepper, sliced (leave in seeds if you like a lot of heat)
1 large red onion, chopped
1 can of dark beans (kidney, red or black)
1 tbs cayenne pepper
1 tbs ground cumin
1 tbs fajitas seasoning
Fresh ground black pepper
Glass of dry red wine
Slices of flank steak
Sour cream for garnish
In the heavy bottom pan heat up olive oil and saute onions and peppers on medium heat until soft. Season with all the seasoning and continue cooking. Drain the liquid of the beans in colander and run cold water through. Let it drain and add to peppers. Mix together to coat with the spices.
Pour red wine into the mix and cook for few more minutes, until it almost evaporates. Heat olive oil in frying pan, and quickly warm up the slices of steak, spicing it a little bit with fajita spices.
Ladle the onion-peppers-beans mixture on the bottom of your plate, top it with steaks and garnish with sour cream. You can sprinkle the whole dish with Mexican cheeses, if desired. Eat as it is, or serve with tortillas or/and tortilla chips. I was trying to be good and skipped the carbs. It was delicious anyway!
Wine pairing suggestion:
I have opened a spicy Argentinian Malbec with this dish, from Enrique Foster, called Ique. It was so good, the spicy beans brought up the spice in the wine and compliment the dish perfectly. I am sure that Corona with lime would work great too!