Beef and Avocado Fajitas

Makes four fajitas

What you need:

• Fast Fry Steak
• Grated or chopped cheese of your choice
• 1 tablespoon ground cumin
• 1 tablespoon chile powder
• 3/4 teaspoon black pepper
• 3/4 teaspoon cayenne
• 1 1/2 teaspoons salt
• Cooking oil
• 1 heart of romaine
• 2 firm-ripe avocados (8 to 10 oz each)
• 12 (6-inch) flour tortillas (not low-fat)
• 1 cup loosely packed fresh cilantro sprigs

So, that’s the list that I got with the recipe but a Fajitas is like a Taco.  Add what you like.  Don’t add what you don’t like.  I have to say, your can go the safe route and add, Mozzarella, Cheddar or the like but I would suggest that getting a little wild with the cheese choice will pay in great flavour.  Brie, anyone?

Preparation:

Slice Fast Fry Steaks into roughly two inch by half inch strips cutting across the grain.

Heat a well-seasoned frying pan (preferably cast-iron) over moderately high heat.

While pan heats, stir together spices and salt in a medium bowl.  Add enough oil to make a runny paste.  Add steak pieces and toss.

Fry steak, stirring once, until just done. Transfer to a cutting board and let stand 10 minutes.

Meanwhile, cut romaine crosswise into thin shreds. Quarter avocados lengthwise, then pit, peel, and cut lengthwise into 1/4-inch-thick slices.

Stack tortillas, wrapped completely in dampened paper towels, on a microwave-safe plate and cook in a microwave oven at high power (100 percent) until tortillas are hot, about 1 1/2 minutes.

Serve with tortillas, avocado, romaine, and cilantro.   Personally, I like to put the fajitas together and warm the whole thing in a baking dish in the oven until the cheese melts.  Yum.

Roast Veggie and Sausage Salad

Makes 6 to 8 servings