Between the hectic last couple of weeks, my refuge has been casual nights with friends in my kitchen. While it’s been rare to cook lately, cooking is still a stress relief when it’s easy and last minute. This past Tuesday, several friends came by with wine and various ingredients to grill fajitas outside. And, eat them inside on the sofa while watching — confession, a city council meeting. While it’s hard to literally get away, its nice to have friends who indulge in a Tuesday night nerd-fest with good food, wine and local politics.
Fajitas are a favorite of mine for a casual night at home. I typically use chicken marinated in lime juice, cilantro, olive oil and hot peppers; however we mixed it up with a variation on the marinade and a piece of steak. We used a London Broil – cause it was in a friends freezer – but I recommend a hanger steak or flank steak unless you see something else on sale! This colorful meal is perfect for a casual weeknight dinner or a nice weekend party.
Steak Fajitas on the Grill, from the pioneer woman
- 1 whole Steak, we used London Broil but flank steak is best
- 1/2 cup Olive Oil
- 3 Tablespoons Worcestershire Sauce
- 1/3 cup Lime Juice, Fresh Squeezed
- 3 cloves Garlic, Minced
- 1 Tablespoon Cumin
- 1 Tablespoon Chili Powder
- 1/2 teaspoon Red Pepper Flakes
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 Tablespoon Sugar
- 2 whole Medium Onions, Halved And Sliced
- 1 whole Red Bell Pepper, Sliced
- 1 whole Orange Bell Pepper, Sliced
- 1 whole Green Bell Pepper, Sliced
- 1 whole Yellow Bell Pepper, Sliced
- Oil, For Frying
- Flour Tortillas, Warmed
- Cheese (grated Cheddar/jack Or Crumbled Queso Fresco)
- Sour Cream
- Cilantro Leaves
In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar 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.
Prepare tortillas, salsa, sour cream, and cilantro.
Heat a heavy skillet or grill 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.
Heat the same same skillet (or grill ) 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!