Perfect Pairings: Campos Goticos Roble, Ribera del Duero, 2005, Spain, 264736

Steak Fajitas

1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt
Freshly ground black pepper
1 1/2 pounds skirt steak
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping

In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat.

Marinate in the refrigerator 1 hour for skirt steak.

Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.

Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.

In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.

Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.

When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.







					Steak Fajitas 1/4 cup vegetable oil, divided 3 tablespoons lemon juice 1 garlic clove, minced 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder Dash hot sauce Salt Freshly ground black pepper 1 1/2 pounds skirt steak 1 medium onion, halved and sliced lengthwise 1 green bell pepper, sliced 1 red bell pepper, sliced 8 (8-inch) flour tortillas 1 lime, juiced, for topping Sour cream, for topping Salsa, for topping Guacamole, for topping Cheddar cheese, shredded, for topping In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator 1 hour for skirt steak. Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas. Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using. In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper. Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes. When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.



	Campos Goticos Roble • 2005 • Ribera del Duero, Spain • 264736 Grape: Tempranillo appearance - bright, clear color : dark purple aroma - subtle flavors (smell + taste) sweetness - dry acidity - defined oak - smoke fruit - blackberries, black cherries earth - black pepper body - medium tannins - moderate alcohol - 13.5% serving notes - decant, allow to breathe for at least one hour.				•Within a very short 30 years, Ribera del Duero has gone from a region of mass-produced wine of low quality to legitimate contender for Spain's best. • The Ribera del Duero region focuses on doing one thing and doing it well - and that is red wine. The grape responsible for the Ribera is the same grape as Rioja, Tempranillo. • Campos Goticos has produced a beautifully fruitly wine whose tart acidity makes it perfect for almost any dish.