These look interesting. HTH

Fajitas
Serves 4

1 ½ pounds bottom round steak
1 cup medium or hot prepared salsa
1 tablespoon lime juice
2 tablespoons parsley, chopped
1 tablespoon olive oil
8 10-inch flour tortillas
4 green onions, chopped
2 medium tomatoes, diced
1 cup dairy sour cream
2 cups lettuce, shredded
2 jalapeño peppers, sliced
1 lime, sliced

Slice bottom round steak into ¼-inch slices. In zip lock bag, combine ½ cup salsa, lime juice,
parsley and olive oil. Add sliced steak to mixture and marinate in refrigerator for 2-8 hours.

Remove meat from bag and cook in medium-hot skillet approximately 6-8 minutes.

Wrap tortillas in dampened microwave-safe paper towels. Microwave on high 1-2 minutes until
warm. Arrange beef on platter with bowls of sauce, green onions, tomatoes, sour cream, lettuce
and jalapeños.

To serve place equal amounts of beef in center of tortillas; add accompaniments, as desired and
fold top and bottom edges up over filling and roll. Garnish with lime slice.



Marinated Bottom Round/Sauteed Onions
Serves 4

1 1¼-1 ½ pound bottom round, pounded to ½” inch thick and trimmed of visible fat

Marinade:
½ cup olive oil
3 teaspoons balsamic vinegar
2 tablespoons red wine vinegar
2 tablespoons dry red wine
2 tablespoons garlic, minced
1 tablespoon soy sauce
2 tablespoons dried basil
1 teaspoon dried thyme
1 teaspoon oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

In a medium bowl, whisk together all ingredients for marinade; adding oil last and whisking
well. Place steak in marinade and let sit for a minimum of 15-20 minutes.

Preheat grill to medium-high.

Sauteed Onions
2 tablespoons olive oil
1 medium onion, sliced into rings
½ teaspoon salt
½ teaspoon freshly ground black pepper

Add the 2 tablespoons olive oil to a medium sauté pan. Heat to almost smoking and add the
onions; stirring until caramelized. Add salt and pepper and set aside.

Wipe the marinade from the steak and grill until medium rare, about 2 minutes on each side.
Slice, across the grain, into ½”inch pieces. Serve with the caramelized onions.
*Good with grilled asparagus and roasted garlic mashed potatoes as side dishes.


Stuffed Bottom Round

1 4-6 pound bottom round
olive oil
1 medium onion, small diced
5 cloves garlic, minced
2 cups old red wine
10 sprigs fresh thyme, chopped
3 sprigs fresh rosemary, chopped
1 ounce fresh basil, chopped
2 tablespoons salt, separated
2 tablespoons black pepper, separated
Butcher’s twine

Preheat oven to 325* degrees.

In a sauté pan, cook the onions in a small amount of olive oil until translucent. Add the garlic
and cook about 1 minute. Add the wine and herbs and continue to cook until most of the wine
has evaporated. Set aside to cool.

Meanwhile, lay the bottom round flat and make a cut lengthwise parallel with the cutting board,
about a third of the thickness of the meat. Do not cut all the way through the meat, but make a
flap and open it. Make another flap from the other side so the bottom round is now open like a
letter.

Sprinkle the meat on the inside with 1 tablespoon each of salt and pepper. Spread the cooled
onion mixture evenly over the meat. Roll bottom round up, leaving the seam on the bottom. Using
butcher’s twine, tie the meat to keep it together while cooking, making knots about every 2 inches.
Season the outside of the meat with the remaining salt and pepper.

In a hot pan, sear the meat on all sides to form a crust. Transfer to an ovenproof baking pan, with
a wire rack. Roast about 1½ -2 hours, or until internal temperature reaches 135* degrees.

Let roast rest approximately 10 minutes before slicing. Remove strings and slice short-wise, against
the grain, into about ½”slices. Serve immediately.

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