Recipe: Fajitas

Ain’t nothin’ more primal than a slab of beef and some peppers sizzled up in lard in a cast iron skillet. Bring it on.

This can be simple and quick, or you can gussy it up for company. Either way, no one will miss the grains. If you were feeling generous toward the heathens, you could provide tortillas, or keep it on the level and use some lettuce leaves for wraps. If you happen to have vegetarians on board, you could substitute portobello mushrooms for them.

If we’d had better weather, I would’ve grilled this. Simply follow these instructions, but slice the peppers and onions in half, omit the garlic, slather everything with some oil, and throw it on the fire.

Fajitas

2 lbs. flank steak, preferably grass-fed

kosher salt and fresh ground pepper, to taste

2 Tbsp. chili powder

1 Tbsp. garlic powder

1 Tbsp. dried oregano

1 Tbsp. ground cumin

1 tsp. cayenne pepper

2 Tbsp. lard, or cooking fat of choice

1 large or 2 small onions, sliced thinly into strips

2-3 bell peppers (go for multi colors, it’s gorgeous)

1 jalapeño, sliced thinly (optional)

3 garlic cloves, minced

Optional garnishes: avocado, cilantro, lime wedges, grated cheese, sour cream

1) Sprinkle S&P over steak on both sides. Mix spices together (chili powder through cayenne) in a small bowl and rub over steak on both sides. Let sit at room temp for at least 30 minutes.

2) Heat a large skillet with lard over medium-high heat. Add steak and cook until well-browned, about 4-5 minutes. Flip over, cook for another 3-4 minutes and remove to a plate to rest.

3) Add onions, peppers, and jalapeño (if using) to skillet. When onions begin to get translucent, about 3 minutes, stir in garlic until fragrant, about 30 seconds. Turn off heat. You want the veggies al dente, not overcooked.

4) Carve steak against the grain into thick slices and serve with pepper/onion mixture and whatever garnishes your tummy desires.

Serves 4.

NOTES: If you use the jalapeño, be sure to either wear gloves or handle with extreme care. I used to think gloves were for pansies, until I rubbed my eye and thought I was blinded for life. After washing my hands! I also have to be careful about not having that stuff on my hands when I change my daughter’s diapers. Yikes! Long story, short = People aren’t pansies, they’re smart. It would be wise to listen.

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One Response to “Recipe: Fajitas”

  1. This looks fantastic! If it ever stops raining here I’m going to make this outside on the grill. Thanks for the recipe!

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