Blue Cheese Buffalo Steak Fajitas
Recipe is courtesy of Calvin Jones and the Jefferson State Culinary and Hospitality Institute
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Ingredients
Fajitas:
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2 1/4 pounds Steak (Ribeye, NY Strip, Flat Iron, or Sirloin)
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3/4 cup Moore's Blue Cheese Buffalo Wing Sauce, divided
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1/2 cup Red Wine
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1 tsp. White Pepper (divided)
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3 tsp. Salt (divided)
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1 1/2 tsp. Cumin
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1 1/2 tsp. Chili Powder
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2 tsp. Paprika
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1 cup Onion, slivered (divided)
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2 large Red Bell Pepper, slivered (divided)
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1 cup White Button Mushrooms, sliced
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Butter
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2 tsp. fresh Cilantro
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1/2 cup Queso Blanco
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1 Lime
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8 6" Tortillas
Salsa:
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1 Tomatillo, chopped
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2 medium Tomatoes, seeded and cored
Instructions
1. Marinate steaks in 1/2 cup Moore's Blue Cheese Buffalo Wing Sauce for 3 hours.
2. In a separate bowl, combine 1/2 tsp. White Pepper, 2 tsp. Salt, Cumin, Chili Powder and Paprika together. Take 1/2 of this spice mixture and sprinkle on steaks along with red wine. Marinate an additional 30 minutes.
3. Place Onion, and Red Bell Pepper in a bowl and squeeze lime juice over. Set aside.
4. Sear steaks briefly over medium high heat in a cast iron skillet for 1-2 minutes per side. Allow to rest 10 minutes and then slice into 1/4 inch strips.
5. Saute' 1 cup of onion and 1/2 of the Bell Pepper in butter until tender. Add mushrooms and saute' until they are tender.
6. Add sliced steak and 3 Tbsp. Moore's Blue Cheese Buffalo Wing Sauce, remaining spice mixture, and cilantro. Saute' for about 2 minutes.
7. Remove from heat and serve with salsa (Instructions to follow) and tortillas. Crumble Queso Blanco on each fajita.
Salsa:
1.Mix chopped tomatoes, tomatillo, 1/2 cup onion, and 1/2 of the bell pepper in a blender. Should be chunky.
2. Add 3 Tbsp. Moore's Blue Cheese Buffalo Wing Sauce, 1 tsp. salt and 1/2 tsp. white pepper. Mix thoroughly with a spoon.