Home on the Range ……

We have some great cattle ranches in Eastern Oregon that produce some of the best beef. My husband and son’s favorite meal are Fajita’s so I got a beautiful piece of flat iron steak. We were recently at the RAM restaurant and had a really good rice with corn so here is my attempt at that for a side dish for my steak fajita’s. So skip the chicken tonight and have some beef…….

Steak Fajita’s
1 1/2# Flat Iron Steak
1 large onion, sliced
1 large green pepper, sliced
1/2 cup lime juice
2 tbsp olive oil
2 cloves garlic, minced
1/2 tsp cumin
1 tbsp fresh Cilantro, chopped

In a large size Ziploc bag combine all the ingredients. Marinade in the refrigerator for 1 hour. Drain off marinade. Heat a flat top grill or skillet on medium-high, drizzle with olive oil and add the steak. Sear the steak on both sides, 5 minutes each side. After the steak is seared, remove and let set for 5 minutes.
Toss the onions and green peppers with 1 tbsp olive oil and place on grill, stirring often. After 5 minutes cut the steak into thin slices and return to the grill or skillet and cook until medium-well. Serve on a warm tortilla shell with shredded cheese and sour cream. You can also serve them with avocados, tomatoes and lettuce.

Rice with Sauteed Corn
4 cups rice, cooked
1 tbsp olive oil
1/4 cup onions, chopped
1/2 tsp garlic, minced
1/2 cup whole corn

In skillet saute onion and olive oil for about 3 minutes,add garlic and corn and cook 2 minutes more. Add cooked rice and saute 2-3 minutes and the rice is slightly brown.