Tag Archives: steak fajitas

Friday Favorites: Summer Weeknight Meals

Hello! I hope you all had a lovely Fourth of July. Thanks to some rare impulsive behavior, my parents are in town for the long weekend, so I’m spending time going to shows and museums instead of baking. Love a staycation!

Following yesterday’s festivities, I figure you might be set on dessert for a few days, but you still have to eat, right?! If you’re anything like me, you’d prefer to do so in a timely fashion, without heating up your kitchen too much, and with guaranteed delicious results! Summer is too short for boring food, y’all.

Here are some of my favorite summery weeknight meals from the archives!Friday Favorites: Summer Weeknight Meals Steak Fajitas

Tex-Mex is my comfort food of choice and, this time of year, nothing sounds more comforting to me than medium-rare steak fajitas wrapped up in flour tortillas and topped with plenty of salsa and guacamole.Friday Favorites: Summer Weeknight MealsBuffalo Chicken Biscuits

These biscuit sandwiches are perfect for game day, but since weeknight baking is rarely convenient, the quick & easy buffalo chicken filling and homemade blue cheese dressing work equally well on hamburger buns.Friday Favorites: Summer Weeknight MealsShrimp, Corn & Zucchini Sauté

This is easily my favorite summer meal. What’s not to love about a simple meal of corn, summer vegetables and shrimp?! In addition to slapping this together on weeknights, I find that this makes a great dinner party main. Just add a crusty baguette. And maybe a Raspberry Rhubarb Crisp.Friday Favorites: Summer Weeknight Meals15 Minute Stovetop Mac & Cheese

I’ve been making this recipe for more than a decade and I’m still in love with it. Quick, easy and, since it doesn’t involve an oven, ideal for a summer mac & cheese craving.Friday Favorites: Summer Weeknight MealsOlive Oil Marinated Broccoli

Every meal needs to be rounded out with a vegetable, and Olive Oil Marinated Broccoli is one that everyone loves. This easy recipe has only five ingredients, can be served cold or room temp, and gets more and more delicious as time goes on! I highly recommend making extra—you’re going to be excited to eat your vegetables.Friday Favorites: Summer Weeknight Meals
Have you made these or any of my other weeknight meals? Let me know in the comments or on social media!

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Steak Fajitas

Steak FajitasHello! I am taking a break from an absolutely insane week to bring you one of my favorite dinners ever–Steak Fajitas!

Steak FajitasAs you know by now, I was raised in Texas. Naturally, Tex-Mex is my love language. And while I live for enchiladas, fajitas are the real way to my heart. Yep.

Until a few years ago, I thought of fajitas as a restaurant-only meal. It’s easy to understand, given that I had only ever seen them served in a blistering hot cast iron pan. Something about all that presentation (which occasionally included fire) made fajitas seem far beyond my abilities. That’s ridiculous, of course. Fajitas are just meat, peppers, and onions that have been cooked in a screaming-hot pan. That’s literally the whole process, aside from heating some tortillas and arranging some toppings. You don’t even have to make guacamole and salsa if you don’t feel like it.

You totally should though. Homemade guacamole and salsa beat the pants off anything you can buy.Steak FajitasSo, how exactly do you make Steak Fajitas at home? Well, it all starts with the marinade. Mine involves soy sauce, vinegar, garlic, cilantro, lime, and plenty of spices–loads of flavor here! Mix the marinade, pour it in a bag, and add two pounds of flank steak. Seal the bag and then let the meat sit at room temperature for an hour.

Next, slice up a large onion and some bell peppers. That won’t take the whole hour, so make the guacamole and salsa (seriously, do it), shred some cheese, chop some cilantro, and take the remaining half hour to needlessly surf the Internet or teach yourself how to do calligraphy or something.

Steak FajitasWhen the hour is up, cook the steaks as desired. These are cooked to medium, but make yours to your liking. Then, let them rest while you cook the peppers and onions. Slice the steaks and transfer everything to a serving dish. Warm some tortillas and serve with all those garnishes. Your family and friends will love being able to customize this meal to their liking!

Steak FajitasSteak FajitasY’all, these Steak Fajitas are crazy good. The steak is super flavorful from the marinade, and the vegetables are the perfect accompaniment. Piled into a warm flour tortilla and topped with all sorts of goodness, these fajitas are great for weeknights and summertime dinner parties alike! The only way to improve upon this meal is to make Churros for dessert 😊Steak Fajitas

Steak Fajitas
makes about 6 servings

Marinade:
3/4 cup soy sauce
1/4 cup apple cider vinegar (or white vinegar)
1/4 cup olive oil
4 large cloves garlic, minced
1/4 cup chopped cilantro
1 tablespoon ground cumin
1 tablespoon ground chile powder (I used ancho)
1 teaspoon ground cayenne pepper (optional)
2 limes, sliced into half-moons
1 jalapeño, stem removed, sliced in half

Fajitas:
2 pounds flank steak (I had 2 steaks)
1-2 tablespoons olive oil, divided
1 large white onion, sliced into 1/2-inch pieces
1-2 sweet bell peppers, sliced into 1/2-inch pieces
1 green bell pepper, sliced into 1/2-inch pieces

For serving:
1-2 dozen small flour tortillas, warmed
guacamole
salsa
shredded cheese
sour cream
chopped cilantro

Marinate the steak. In a small mixing bowl, whisk together soy sauce, vinegar, olive oil, garlic, cilantro, cumin, chile powder, and cayenne. Pour mixture into a gallon zip-top bag, and drop in lime slices and jalapeño. Add steak to bag. Squeeze out as much air as you can before sealing. Set full bag in a bowl (in case of leaks) and let sit at room temperature for 1 hour (or up to 2 hours in the refrigerator). Remove steak from bag and blot with paper towels. Discard marinade.

Heat a large heavy-bottomed skillet over medium-high heat for 1-2 minutes. Add 1 tablespoon olive oil to the pan. Working in batches (if necessary) cook each steak 3-4 minutes per side for medium, or longer, depending on your preferences. Remove to a rimmed sheet pan and tent with foil.

Turn heat down to medium. Add another tablespoon of olive oil to the pan, if necessary. Add onions and peppers to the pan and cook, stirring frequently, until soft (about 10 minutes). Remove to a serving dish.

Remove steak to a cutting board. Working against the grain, cut the steak into thin slices. Transfer to a serving dish.

Serve fajitas with warm flour tortillas, guacamole, salsa, shredded cheese, sour cream, and/or cilantro, if desired.

Fajitas will keep in an airtight container in the refrigerator for up to four days.

Steak Fajitas