I've been seriously slacking on the recipe front. Sorry. I just haven't made anything fun and exciting lately.
The flank steak fajita is one of my go-to beef dishes -- for days when I'm particularly unimaginative and lazy. I like it because it's relatively quick, and I usually have most of the ingredients in my fridge...except for sour cream. We're always out of sour cream.
But I digress. Anyway, I'm not really selling it very well. It's delicious. And a big hit at our house.
1 Flank steak
Soft tortilla shells
1/4 c olive oil
1/4 c soy sauce
1 red pepper
1 green pepper
1 yellow onion
2 teaspoons chili powder
1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder
1/4 teaspoon cumin
Mix together olive oil, soy sauce, salt, pepper, and garlic. Cut slits in the flank steak (against the grain, one inch apart) and pour the mixture over it. Let it marinate for a couple of hours.
Combine all the fajita seasoning spices together.
Cut the flank steak in half. Heat a cast iron skillet (or whatever frying pan you have) on medium high heat. When it's hot, throw the flank steak on -- 5 minutes per side. Repeat with the second half of the flank steak. Put the meat aside.
Cut the red and green peppers lengthwise into strips. Cut up the onion and throw all the veggies into the skillet with some olive oil over medium heat. Stir often until everything is soft...just shy of the perfect fajita consistency.
When the veggies are just about done, cut the meat into strips and throw them in there too. Add the fajita seasoning and a cup of water and let everything simmer until all the liquid is just about absorbed.
While that's going on, take the opportunity to grate some cheese...and set out the salsa and sour cream.
And there you have it. Fajita Night!