Thursday, November 17, 2011

Beef Fajitas & Cornbread

We eat entirely too much chicken. Rosalie doesn't eat meat period other than chicken... so I've been trying to find non-chicken recipes. I came across a recipe for beef fajitas @ Your Home Based Mom and it was pretty darn good! Then I came across a new recipe for cornbread so I figured I'd give it a shot with the fajitas. Both were a hit. Rosalie LOVED the cornbread!

Beef Fajitas


1/2c canola oil
1/3c soy sauce
1/4c balsamic vinegar
2 tbls lemon or lime juice (i used lemon)
1 1/2 tbls worcestershire sauce
1 tbls dijon mustard
3 cloves of garlic, minced (I hate mincing garlic.. so i just used 3/4 tsp garlic powder)
1/2tsp ground pepper
1 1/2lbs flank steak
Combination of peppers- red, green, yellow.. and onion (i opted out of all of these since they aren't things we eat)
Olive oil

Using a medium bowl, combine the canola oil, soy sauce, vinegar, lemon or lime juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a large zip loc baggie and pour marinade over the steak. Turning meat to coat thoroughly. Refrigerate for at least 2-3 hours or overnight.

Cook steaks until they reach a desired doneness. I did mine in a skillet.

Slice meat thinly going across the grain. I actually didn't have to do this since our commissary sells flank steak sliced for fajitas.

While meat is grilling, saute onions and peppers in olive oil and salt until tender.

Serve with meat on a tortilla. Add sour cream, guacamole and or salsa. We used sour cream, cheese, and salsa. You could add lettuce too if that's something you like!



  • 1/2 cup butter
  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt

  • Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan. I actually used a muffin pan instead!

  • Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Just mix them right in the skillet. No need to dirty another pan! Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

  • Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean. If you do them in a muffin pan they won't need the full 30 minutes to cook. Mine were done in about 22-25 minutes. Do not overbake! If you overbake them they will be dry! Baked just right this cornbread will be very sweet and moist!

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