Wednesday, July 1, 2015

The Pioneer Woman's Fajitas

1 whole Beef Flank Steak
1/2 cup Olive Oil
3 T Worcestershire Sauce
1/3 cup Lime Juice, Fresh Squeezed
3 cloves Garlic, Minced
1 T Cumin
1 T Chili Powder
1/2 t Red Pepper Flakes
1 t Salt
1/2 t Black Pepper
1 T Sugar or 1 packet Truvia
2 whole Medium Onions, Halved And Sliced
1 whole Red, Orange, Green and Yellow Bell Pepper, Sliced (or whatever colors you like)

In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar/Truvia until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours. I put it in the fridge in the morning and then cook it when I get home from work.

Prepare tortillas, salsa, sour cream, and cilantro.

Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.

I like to cook my flank steak on a grill. Or you can heat the same same skillet you used for the veggies (or a grill pan if you have it) over high heat and drizzle some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes. 

Slice the meat right before serving and serve with all the fixins. Delicious!

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