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Featuring
Servings
Makes about 10 cups
Ingredients
BASE
2 tablespoons vegetable oil, in all
2 tablespoons butter, unsalted, in all
2 cups beef flap steak (or sirloin), cut in ¼ -inch dice
2 cups onions, chopped
1 cup red bell peppers, chopped
1 cup yellow bell pepper, chopped
1 cup corn kernels
1 cup tomato, finely diced
4 cups baby spinach leaves
2/3 cup chicken stock
6 tablespoons Chef Paul Prudhomme’s Fajita Magic®, in all
ASSEMBLY
8 cups orzo pasta, tricolor (or plain), cooked, drained and cooled
4 tablespoons Chef Paul Prudhomme’s Fajita Magic®
8 tablespoons butter, unsalted
2 tablespoons vegetable oil, in all
2 tablespoons butter, unsalted, in all
2 cups beef flap steak (or sirloin), cut in ¼ -inch dice
2 cups onions, chopped
1 cup red bell peppers, chopped
1 cup yellow bell pepper, chopped
1 cup corn kernels
1 cup tomato, finely diced
4 cups baby spinach leaves
2/3 cup chicken stock
6 tablespoons Chef Paul Prudhomme’s Fajita Magic®, in all
ASSEMBLY
8 cups orzo pasta, tricolor (or plain), cooked, drained and cooled
4 tablespoons Chef Paul Prudhomme’s Fajita Magic®
8 tablespoons butter, unsalted
How To Prepare
Prepare the Base
Season the diced steak with 2 tablespoons of the Fajita Magic. Combine 1 tablespoon of the oil and 1 tablespoon of the butter in a skillet over high heat. When the butter sizzles, add the steak. Cook, stirring frequently, until the steak dices are just browned on the outside, about 2 minutes. Remove from skillet and set aside.
Return the skillet to the heat. Add the onions, 1 tablespoon of the oil and 1 tablespoon of the butter Cook, stirring frequently, until the onions are beginning to brown on the edges, about 4 minutes. Add the red and yellow bell peppers and 2 tablespoons of the Fajita Magic. Cook, stirring frequently, until the bell peppers are heated through, about 2 minutes. Add the corn. Cook, stirring frequently, until the corn is heated through, about 2 minutes. Add the tomatoes and 2 tablespoons of the Fajita Magic. Cook, stirring frequently, until the tomatoes are soft and pasty, about 2 minutes. Add the spinach and the chicken stock. Cook, stirring frequently, until the spinach is completely wilted, about 3 minutes. Return the reserved steak to the skillet and stir until heated through, about 1 minute. Remove from heat and cool to room temperature.
Assembly:
Prepare the orzo. Melt the butter and stir in the Fajita Magic. Combine the melted butter and orzo. Stir until the orzo is coated. Add the cooked base and stir until fully combined. Serve at room temperature or keep refrigerated until ready to use.
Copyright© 2006 by Chef Paul Prudhomme
Season the diced steak with 2 tablespoons of the Fajita Magic. Combine 1 tablespoon of the oil and 1 tablespoon of the butter in a skillet over high heat. When the butter sizzles, add the steak. Cook, stirring frequently, until the steak dices are just browned on the outside, about 2 minutes. Remove from skillet and set aside.
Return the skillet to the heat. Add the onions, 1 tablespoon of the oil and 1 tablespoon of the butter Cook, stirring frequently, until the onions are beginning to brown on the edges, about 4 minutes. Add the red and yellow bell peppers and 2 tablespoons of the Fajita Magic. Cook, stirring frequently, until the bell peppers are heated through, about 2 minutes. Add the corn. Cook, stirring frequently, until the corn is heated through, about 2 minutes. Add the tomatoes and 2 tablespoons of the Fajita Magic. Cook, stirring frequently, until the tomatoes are soft and pasty, about 2 minutes. Add the spinach and the chicken stock. Cook, stirring frequently, until the spinach is completely wilted, about 3 minutes. Return the reserved steak to the skillet and stir until heated through, about 1 minute. Remove from heat and cool to room temperature.
Assembly:
Prepare the orzo. Melt the butter and stir in the Fajita Magic. Combine the melted butter and orzo. Stir until the orzo is coated. Add the cooked base and stir until fully combined. Serve at room temperature or keep refrigerated until ready to use.
Copyright© 2006 by Chef Paul Prudhomme
