Pan-Fry

The complementary flavors of parsley and garlic come together nicely to make a highly seasoned rub for quick-cooking steaks. The conveniently precut peppers and onions in fajita mix (found in Produce) are a super time-saver. Recipe may be halved.

1. Cut the leafy tops away from the parsley stems and discard stems. Add parsley leaves, garlic, 2 Tbsp. of the oil, lemon juice, cumin, salt, and pepper to the bowl of a food processor. Process until the parsley is chopped and the garlic is minced.

2. Remove half the mixture from the bowl of the processor and rub onto both sides of each steak. Set aside. Add water and mayonnaise to the remaining parsley mixture in the bowl. Scrape down the sides of the bowl and process until smooth.

3. Heat remaining 1 tsp. oil in a large nonstick skillet over medium-high heat. Swirl the oil to coat the pan, and add the fajita mix. Cook and stir until crisp-tender, 3 to 4 minutes. Remove from heat.

4. While the vegetables cook, heat a separate large nonstick skillet over medium-high heat. When hot, spray with vegetable cooking spray and add the steaks. Cook until juices come through the top of the steak, about 4 to 5 minutes. Turn and cook an additional 2 to 3 minutes for medium-rare or longer for a well-done steak.

5. Transfer steaks to 4 plates. Divide fajita mix among the 4 plates. Spoon sauce over each steak and serve immediately.

Source: fresh magazine July, August 2010