Old City Salts

Old City Salts
Introducing Sampler Minis

Friday, March 15, 2013

Blue Cheese Steak Fajita and Ghost Pepper Sea Salt

This is an easy one skillet dish that is sure to satisfy the meat lover in your family!

For the beef in this dish I used 1 lb of strip steak:

1)  You can purchase steak strips already prepared from your local butcher or super market.  

2)  If you purchase your beef in bulk you can prep the cuts and save the trimmings for this dish.  


3)  Get your favorite cut of steak and trim into strips about 2 inches long and about 1/2 inch thick.

This entire dish was made on the stove top in a cast iron skillet.  I started by taking a large organic onion and chopped into medium rings and one large bell pepper diced ( I used red pepper for color!)  

Saute these in a pan with a tablespoon of coconut oil until they start to caramelize.  Remove and add in your mushrooms (1 bin), I used baby portabella mushrooms.  Cook down the mushrooms and remove when they start to get soft.

Once all vegetables are cooked and set aside get your skillet hot and throw in your strips of steak.  Sear all sides and then turn down the heat to low.  Add in all of your vegetables and a couple of sprigs of fresh rosemary.  Allow all of these flavors to come meld together for several minutes.

Just prior to serving add several chunks of blue cheese (to your liking) and then most importantly season your dish with either Ghost Pepper sea salt for a kick or Smoked Serrano for a milder heat.  The salts are what really elevate the dish to another level!

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