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Green Curry-Seared Steak Fajitas for Thai Kitchen Canada #TKLucky7 – updated

Green Curry-Seared Steak Fajitas Green Curry-Seared Steak Fajitas
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So, I took a challenge to compete against some rather talented Canadian food bloggers.

The wrinkle, all dishes must be worldly mashups. Branding and Buzzing, the marketing firm behind this campaign, will also provide suggestions for a “seasonal requirement,” “which course dishes will be included in,” and “what kind of protein to employ.”

The challenge, create 7 recipes for dishes, using McCormick products, heavy on those from Thai Kitchen Canada. Voting begins January 13th here on the blog and over on our Facebook page. More to follow…

Voting began January 13th, click here to vote.

Challenge 2:

  • Winter
  • Appetizer
  • Beef (again!)
  • Dish must be able to be served everyday as well as during the Superbowl

Must use Ingredients:

Superbowl? SUPERBOWL?!? That would be football, right? So, Thai Kitchen Canada wants me to make pub grub with their products? Maybe Sunday nibbles to watch the game with the guys?

Frankly, I largely don’t do pub food. But, I understand it. After all, I’m Canadian-born and raised in Ottawa, so when Team Canada makes it to the gold medal hockey game at the Winter Olympics or our Senators find themselves in the Stanley Cup playoffs, I watch. I have little idea what’s going on, but I cheer with everyone else!

Chicken and Shrimp Fajitas from Lone Star Texas Grill

Chicken and Shrimp Fajitas from Lone Star Texas Grill

Moreover, I prefer to catch a game at a Lone Star Texas Grill restaurant, usually the ByWard Market location.

Why? The chain, which is revered for its take on tex-mex food, launched in the national capital region in 1986. Lone Star was a first and arguably the catalyst for the locally-owned restaurant movement that continues to endure today. Ottawa’s restauranteurs are passionate folk, oftentimes frighteningly driven.

So, the city has nothing remotely tex-mex? Ship in your own mesquite wood and open a place to prepare and serve the cuisine’s characteristic dishes. Do it well, even baking flour tortillas in-house fresh.

Here’s my homage to Lone Star’s fajitas.

Green Curry-Seared Steak Fajitas

Green Curry-Seared Steak Fajitas

Dish: Green Curry-Seared Steak Fajitas

Breaking out the Steak

Breaking out the Steak

Sauce

Sauce

Curry Paste to Marinate

Curry Paste to Marinate

Break Out the Onions and Peppers

Break Out the Onions and Peppers

Sauteed Fajita Fixings

Sauteed Fajita Fixings

Sear Your Steak

Sear Your Steak

Both Sides

Both Sides

Check Doneness

Check Doneness

Ingredients:

  • 2 tbsp Thai Kitchen Green Curry Paste
  • 1 tsp Thai Kitchen Fish Sauce
  • 8 oz New York Striploin steak
  • Salt and freshly ground Club House whole black pepper to season
  • 1 pkg (340g) medium-sized floured tortillas
  • 3 cups assorted vegetables (sliced onions, bell peppers, etc.)
  • 2 tbsp oil for cooking
  • 2 tbsp Simply Asia Mandarin Orange Sauce (divided)
  • Fajita accompaniments (flour tortillas, sliced avocado, and sour cream or plain yogurt)

Directions:

In a medium size bowl, marinate the steak in fish sauce and green curry paste for at least 2 hours or overnight (refrigerated).

In a thick bottomed non-stick pan set to medium-high heat, sear the steak (at least 2 minutes per side or to desired doneness) and set it aside to rest.

Heat oil in a medium-sized skillet over medium-high heat. Saute assorted vegetables for 3-5 minutes in two batches. Finish with Mandarin Orange sauce to glaze. Season to taste and set the vegetables aside.

Slice the steak thinly across the grain.

Serve with vegetables, warmed flour tortillas, sliced avocado, and sour cream or plain yogurt.

The Dish

The Dish

Thoughts: While it is somewhat a faux-pas to marinate steak, especially striploin, I feel certain cuts actually benefit from an umami hit from seasoning with fish sauce and floral notes imparted by a curry paste. After all, packaged curry pastes are often little more than ground aromatics.

Next time, I want to try my hand at augmenting Thai Kitchen’s red Thai curry paste and add spices to make it resemble a traditional Matsaman curry paste.

Now, it is New Year. I bet a lot of us are likely aiming to eat healthier after a spot of holiday gluttony.

Would fajitas be a tad on the heavy side? Try Chinese-inspired lettuce wraps.

Thai Green Curry Seared Beef Lettuce Wraps

Thai Green Curry Seared Beef Lettuce Wraps

The wrinkle: marinated fennel

Mandarin Orange Marinated Fennel

Ingredients:

Directions:

Make a vinaigrette by thinning the orange sauce with water and slowly whisking in the oil.

Core and slice the head of fennel and dress it with the vinaigrette.

Do follow us on Facebook and Twitter (@foodieprints) to vote later on this month. Voters have the added incentive of being included in draws for $5000 in prizes.

Disclaimer: We are being sponsored by Thai Kitchen Canada for participating in the #TKLucky7 challenge and campaign. However, the experiences and opinions are our own.

Mild-mannered IT professional by day and food blogger by night, I founded foodiePrints with a single intention, to share my love of all things food. My first post shared a recipe. Many followed. Eventually, I learned Ottawa prepares and serves great food. Thereafter, I started meeting restaurateurs, chefs, cooks, farmers, and other local producers, all good people. Ideas for food-related content swirled in my head. foodiePrints grew into a place to put them. From exploring foreign and domestic cuisines to shopping for exotic ingredients and cobbling together my takes on dishes in my meager kitchen, there are stories to tell. Welcome to foodiePrints. Here, you will find stories about food and drink, cooking, and eating in Canada’s capital. Be it food-related or just food-for-thought, I hope you find something tasty here.

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Last Regional Round of #TKLucky7 Challenge before Chinese New Year | foodiePrints

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