Tequila Flank Steak Fajitas with Baked Beans and Collard Greens
Barbara was downtown at her "temporary storefront shop and satellite studio" for the afternoon, and she asked me to make dinner for the evening. We had a flank steak in the freezer, so I thought "maybe I can find a recipe that is different from the ones I had made in the past."
I was in the mood for some Mexican flavors, so that became the subject of my recipe search. Also, we had some leftover collard greens that were begging to be used or tossed. I chose to use. Finally, I needed a starch, so a spicy version of beans sounded good to me.
The result was my fajita, collard greens and baked beans creation. I used the basis for the fajitas from the "Best of Cooking Lite" cookbook, and the side dishes from my favorite cookbook "Dinosaur Bar B Que".
You never know how three distinctly different dishes will mesh until you try it. I am very glad I tried this combination because they turned out to be surprisingly good together.
Tequila-Marinated Beef and Pepper Fajitas
The Best of Cooking Lite Everyday Favorites
1 1/2 - 2# flank steak
1/2 cup tequila
4 tablespoons chopped fresh cilantro
4 tablespoons fresh lime juice
2 tablespoons Worcestershire sauce
2 teaspoons ground cumin
1 teaspoon canola oil
1/2 teaspoon ground red pepper
4 garlic cloves minced
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1/2 Mayan sweet onion slices
salt to taste
pepper to taste
Now on to the sides. For the next two recipes I adapted recipes from the "Dinosaur Bar B Que" cookbook. But first, the story...
During the summer we had taken our niece to visit Syracuse University. To round out what had been a good visit to the university on a very rainy Syracuse kind of day, we took her to Dinosaur Bar B Que, a Syracuse landmark. I decided for my two sides, along with ribs and pulled brisket, to try the greens and beans. Not my normal selection, but the waitress said they were truly delicious. Being brave, I ordered them. They were delicious! So I thought I would take a stab at making something like them to complement my fajita recipe.
Dinosaur-Style BBQ Beans
Dinosaur Bar B Que Cookbook adaptation
1 tablespoon olive oil
1/2 medium sweet onion, chopped
1/2 red bell pepper, chopped
Salt & pepper to taste
1 tablespoon chopped garlic
4 ounces breakfast sausage
1 28 ounce can Bush's vegetarian style baked beans
2 tablespoons Dinosaur BBQ Slathering Sauce
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1/2 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon cayenne pepper
1 tablespoon molasses
This works best when made a few hours ahead of time to let the flavors all marry.
Over medium-high heat, saute the pepper and onions sprinkled with a dash of pepper and salt in a little oil until they are soft. I did this right in the final pan for cooking the dish. Once soft add the chopped garlic and saute for one more minute. Add the sausage to the vegetables and saute until it loses its pinkness. Now add the can of beans, but first pouring off a little of the excess liquid from the can. Mix this all up. Turn the heat down to low, and add all of the rest of the ingredients. Simmer this mixture for another five minutes or so, and then remove from the heat. You can serve it immediately, or let it rest while you are preparing other items.
For my Saturday dinner, I made this about two hours ahead of time. This is a very decadent way to make baked beans!
Collard Greens the Dinosaur BBQ way
Dinosaur Bar B Que Cookbook adaptation
~1pound collard greens, stems removed
1 - 2 tablespoons olive oil
1 red bell pepper cut into 2" strips by 1/2" wide
1/2 Mayan sweet onion, chopped
Pinch of salt and pepper
4 large garlic cloves, chopped
2 tablespoons red wine vinegar
Couple sprinkles of Tabasco sauce
2 tablespoons honey
Wash the collard greens in cold water. Slice off the stems of the collard greens, and boil for 5 minutes in salted water. Drain and rinse with cold water. Be sure to get all of the grit and dirt off the greens. Next cut up the greens into strips. The best way to do that is to grab all of the leaves and just roll them together. Start slicing along the rolled leaves, and then slice again in the opposite direction. The greens will shrink when sauting, so don't worry about some longer pieces.