Kumquat Sangria and Fajitas

by Anna on April 6, 2010

in Beef,World Food

Yesterday I was up for a partee. I just felt like that you know, for no reason, just in the mood. I was dusting and organizing my recipe books then I found this cool Sangria book (Mittie Hellmich). And on the cover it says “Fun and festive” Then I thought Oh yeah baby! I’m feelin’t, fun and festive could be my middle name. So of course I had to find somethin, somethin to go with this cool sangria, right? And Fajitas sounded awesome. So here it is… I totally recommend that for a middle of the week dinner.

Kumquat Sangria

  • 2 cups of kumquats sliced
  • 2 limes sliced
  • 1 vanilla bean cut in half
  • 3 ounces of Grand Marnier
  • 3 tablespoon of Agaves syrup or sugar
  • 750ml bottle of white wine chilled

In a large glass pitcher, combine the Kumquats,  limes, vanilla bean, Grand Marnier, and Agave or sugar. With a wood spoon muddle the mixture to release the fruit juice and dissolve the sugar. Refrigerate for about 2 hours.

When ready to serve, slowly add the wine. Fill the wineglasses with ice cubes and pour the sangria over the ice. Allowing the Kumquats to fall into the glasses.


  • 1 lb of skirt steak
  • 1large red onion sliced with the grain
  • 2 large bell peppers sliced into half-inch wide strips


  • 2 tablespoons of olive oil
  • 2 cloves garlic minced
  • ½ teaspoon ground cumin
  • ½ jalapeno finely sliced
  • ¼ cup chopped cilantro
  • Salt and Pepper


Mix all marinade ingredients. Set the steak in the marinade and let it sit at least an hour. Heat to high heat a large cast iron pan. Add a teaspoon of olive oil to the pan. Add the steak, frying on each side for 3 minutes. Remove form pan and let it rest for 5 minutes. Reduce the pan heat to medium high add a little more oil if necessary.(I used the marinade) Add the peppers and onion cook stirring frequently until onions are slightly translucent. Mix the steak and serve with tortillas and guacamole.