Guys, I have a lot to apologize for. First, I’m sorry I’ve been so MIA over the past two months. It’s not you, it’s me — I promise. (Mostly it’s work, which is great in a lot of ways but doesn’t leave a lot of time for cooking and then writing about cooking.)
Second, I’m sorry for posting a recipe that sounds like it came from the menu of an Applebee’s. I didn’t mean to, it’s just that I really like alliteration. (And onomatopoeia: ssssszzzzzzz) (← I should probably apologize for that too.)
But I am not sorry about these fajitas, because they are FIRE, as the youths say. They are spicy and smoky and even mostly healthy, which is always a plus. They’re also really easy to put together, which is great when you’re looking for quick weeknight dinners. (And if you’re even too
lazy pressed for time to cut all the vegetables, pre-sliced mushrooms and the admittedly exorbitantly priced “fajita mix” in the pre-cut vegetables section of Whole Foods are a godsend. Just don’t ask me what my grocery bills are like … )
This is the kind of recipe that gets me excited to get back in the kitchen and carve out more time for cooking. I need more of these — what are your favorite quick weeknight dinners?
- 1/2 cup olive oil, divided
- 3 tablespoons Worcestershire sauce
- juice from 1 lime
- 3 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1/2 teaspoon red pepper flakes
- salt and pepper, to taste
- 1 pound flank steak, cut into strips
- 1 large yellow onion, sliced
- 2 medium bell peppers, sliced (use a variety of colors)
- 1 8-ounce package sliced cremini mushrooms
- To serve: warmed flour tortillas, shredded cheese, salsa, sour cream, chopped cilantro, lime wedges
- In a medium bowl, combine 1/4 cup of the oil with the Worchestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt and pepper.
- Divide the marinade into two large bowls. Toss the steak strips with the marinade in one bowl, then cover with plastic wrap and refrigerate for at least 20 minutes (and up to 24 hours). Toss the peppers, onions, mushrooms and marinade in another bowl, then cover and refrigerate as well.
- In a large skillet, heat the remaining 1/4 cup of olive oil on high until sizzling. Add the vegetables and cook, tossing frequently, until the vegetables have started to blacken (but are still firm), 3-5 minutes. Transfer to a serving plate.
- Add the steak to the skillet, and cook, tossing frequently, until all of the juices have evaporated and the steak has browned evenly and is starting to blacken (3-5 minutes). Place the steak over the vegetables. Serve with warm tortillas and toppings of your choice.