Sunday night for Mother’s Day, we cooked an easy supper of steak fajitas. Big Daddy and the kids had already taken me out to lunch, so I agreed to participate in the cooking of supper as long as it was no-stress. (And it helps that I was also bribed with the promise of tequila) The April menu from Angel Food Ministries contained a pound of beef fajita strips and a pack of corn tortillas. I found a really simple recipe on the internet and got to work. I bought an onion and some tomatoes (not in the recipe, I added this) at one of our local farmers markets. I had to go to the grocery store to get some bell peppers and limes. The recipe did call for exact measurements on the ingredients but I sometimes don’t like to follow the rules. Here are the ingredients and then I will talk about what I did. This is a low-carb recipe and while that was not my original intention, cutting carbs is always a good thing, correct??
Fajitas- Chicken or Beef
* 1.5-2 lbs skirt steak or other beef or chicken easily cut into strips
* 1 medium onion, sliced, or 15 medium scallions (green onions) – same amount of carb!
* 2 large Bell peppers, sliced – two different colors is nice
* 1/4 cup soy sauce
* 1/4 cup lime juice
* 1 teaspoon chili powder
* 2 Tablespoons oil
I prepared one bowl of marinade for my veggies and one bowl for the meat. I sort of eyeballed the ingredients cause I am dangerous in the kitchen like that. Instead of using lime juice, I squeezed the juice of a medium sized lime into each bowl. I dumped the steak strips into one bowl and let them sit for a few minutes while I chopped the onion, peppers and tomato (again an addition by me). Big Daddy handles the grill at our place, so at this point I turned the meat over to him while I let the veggies marinate. He cooked the meat in a non-stick griddle pan on our grill over medium-high heat. When the meat was done (our desired doneness was well-done as the kids were eating this also) he transferred the meat to a platter and then cooked the veggies in the same pan. When they started to get soft, we added the meat back to the pan and let the meat heat back through. I heated up the corn tortillas and opened some corn chips and salsa and we were ready to eat.
This was a big hit. When I told my husband that I needed soy sauce for the fajita marinade, he looked at me like I was crazy. I assured him that the author of the recipe said she got the idea from a cook at a Mexican restaurant. We agreed that this was indeed the perfect marinade as the soy sauce gave the meat just the right amount of saltiness.
THINGS I WOULD DO DIFFERENT NEXT TIME:
I enjoy tomato in my fajitas so I think I would add more next time. Also, we are sure that we would prefer flour tortillas over the corn but hey, we used what we got in our food box. Also, next time I will try harder to remember to get the sour cream out of the refrigerator and put it out on the table. I am anxious to try this marinade with chicken. Overall, this recipe got an A++ from my family. Oh and the big pitcher of strawberry margaritas was the perfect final touch to end a great Mother’s Day!!