You know those crazy seasons of life where things are so chaotic that you don’t think about what you’re doing for dinner until your growling stomach literally reminds you it’s dinner time? And then you’re too tired to go to the store so you just eat random, depressing combinations of foods like veggie burger patties, crackers, and peanuts and call it a day. Well, I’m in one of those “seasons” right now. And yes, I do eat things like that for dinner from time to time. I’m not ashamed. First year teaching + wedding in 2 months + moving this month= beautiful chaos. Maybe it’s not just a season, maybe the rest of my life (and I’m ok with that…), but I am convinced that I will eventually be able to slow down enough to plan my meals for the week and actually cook what I buy at the grocery store/farmer’s market on Sunday (if I actually make it there on Sunday).
In the meantime/from here on out, I’m relying on really simple, healthy recipes that I can whip up in a breeze like these bangin’ beef fajitas. (Yes, I am using the word bangin’ to describe fajitas. They’re just that good…) Granted, this can’t be on one of my too-lazy-to-go-to-the-store days, but it’s the next easiest thing and it’s faster, cheaper, and dare I say more delicious, than tex-mex takeout. (Here in Austin that’s a bold statement, but I’m standing by it!) All in all, this recipe will take you about 30 minutes if you time it right. Depending on your preference, you could serve these in tortillas or you could make a fajita salad, which is what I fancy. ¡Buen provecho!
- 1 lb flank steak
- juice of 2 limes (about 2 Tbs) and 1 teaspoon zest
- 3 cloves garlic, minced
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- 1 teaspoon honey
- 1 Tablespoon salsa lizano (or worcestershire)
- 1 Tablespoon extra virgin olive oil
- 1 jalapeño
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 onion
- 1 red bell pepper
- 1 green bell pepper
- ¼ cup white wine*
- Accompaniments (optional):
- sliced avocado
- diced tomatoes
- sour cream/crema mexicana
- shredded cheese
- salsa/pico de gallo
- black beans
- tortillas
- Marinate steak with first 11 ingredients and refrigerate for at least 20 minutes or up to 2 hours.
- Heat oil in a large sauté pan over high heat and sauté peppers and onions, about 10 minutes.
- Prepare all of the accompaniments while you wait/stir.
- Grill or pan-grill steak by searing about 7 minutes on each side, depending on the thickness and desired doneness.
- *If using a grill pan, use the white wine to deglaze (pour in the pan, swirl around) and get the smokey, burnt bits to add on top of the steak.
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