Steak Fajitas

At the end of a trying weekend during which my car wouldn't start and we needed an emergency plumber (among other things) there was a silver lining. TLMM had something up her sleeve that would save the day! She made these steak fajitas on the grill using a cast iron skillet to give it that sizzle reminiscent of what you might get at a Mexican restaurant.

Slice flank steak on a slant and red pepper, green pepper and onion in 1/2" slices.

Start the grill. Put a small measure of vegetable oil in a cast iron skillet and add spices- garlic powder, garlic salt, cayenne pepper-- we looked at the ingredients on a package of fajita seasoning and improvised. She used the cayenne to cook the steak to spice it up and not have to use sauces and condiments after the fact. It also seasoned the vegetables to the perfect heat level. This worked because the three of us (JAM, TLMM and I) all like spice! Close the grill's lid and let the spices toast for about 2 minutes. When the spices are fragrant, add the steak.



Let it go for a couple of minutes and then flip and stir. When there is no pinkness left, remove and drain steak. This does not take long on a hot grill!



Add about a tablespoon more vegetable oil to the grill and add the vegetables. Close lid- listen for that sizzle!

After a couple of minutes, stir veggies- when they just start to brown, add beef back into the skillet. That's it! As soon as the beef gets hot again, it's ready to eat.

For flour tortillas, heat a tiny amount of vegetable oil in a non-stick pan. When it gets hot, put tortilla in the pan for up to a minute on each side until it's warm and toasty. Load up tortilla and add any desired condiments- we used shredded cheese, guacamole and a dab of sour cream.

I think I could eat this every night- it was so good, better than any I have had in a restaurant. It's easy to make. It's yummy. It put a good spin on the whole two days. Of course, the margaritas didn't hurt, either...and the eggs.