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August 11, 2014
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September 8, 2014

Steak Fajita

Damn, that midweek meal. Who has time to cook amazingly delicious meals during the week? Especially during Winter!  I mean really, it’s been 12 hours since you left the house, you just spent the last hour sitting in peak hour traffic with people who can’t drive, you come home and you just want to sit down, put your feet up, have a nice cold beer and say hello to your loved ones (as a rule the beer is always first) or is that just me? Perhaps I’ve had enough of winter and I’m longing for the summer days? (Highly unusual as I prefer the cold!). Maybe I’m just missing the summer foods, simple, fresh, fast and full of flavor! Go on name a comfort food that you can knock up in 15 minutes… yeah that’s right there isn’t one… (That one you just thought of doesn’t count…)

I had a light bulb moment the other day, I was walking through the local super market and it hit me… Steak Fajitas is totally doable in winter! Sure I might have paid a little more for capsicum then if I had of bought them two months ago, but I’m not complaining. This meal gave me a small glimmer of hope for the future winters to come and revitalised me for the remainder of the week (especially the next day when I had left overs for lunch… nothing makes a day at work better than a good lunch!)

Ok, yes I know steak fajitas are nothing new, BUT since everyone has their own way of doing things I’m going to ramble on about my way… and yes there is nothing wrong with a good quality store bought tortilla during the week… but if you use them on weekends… tisk tisk…

I’m all out of ideas for awesome mid week meals (like this one) so tell me what you like to eat in the middle of the week…. pretty please? I’m desperate.

Mexican Steak Fajitas

10Prep Time

15Cook Time

25Total Time

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Recipe Image

Ingredients:

  • 8 tortillas
  • olive oil
  • 2 large steak rumps (best quality you can afford)
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons chili powder (less for those who don't like it hot)
  • zest from one lime (reserve the lime to juice over fajita before eating)
  • 1 purple onion, sliced
  • 1 red capsicum, sliced (ok ok it doesn't have to be red)
  • salt
  • pepper
  • coriander (fresh or dried)
  • mexican hot sauce to serve

Now What?

  1. Pat dry the steak with some paper towel, lightly coat with oil, add the spices and give a nice gentle massage. Set aside.
  2. Heat a griddle pan (standard frying pan also works) over a medium high heat.
  3. Combine the onion and capsicum into a bowl, add a touch of salt and a splash of oil. Mix well.
  4. Once your frying pan has come up to heat add the steak and cook for 3-4 minutes each side for medium rare (time depends on the thickness of the steak)
  5. Once cooked to your liking, remove the steak and set aside to rest.
  6. Return the frying pan to the heat, add the onion and capsicum mix and cook for 4-5 minutes until cooked (with some nice gnarly charred bits)
  7. Heat your tortillas in the microwave (or in the frying pan… this will add to the time it takes to get this meal on the table!)
  8. Assemble in any order you like! I normally put onions and capsicums first, then the steak, topped with coriander, lime juice and a really healthy drizzle of Mexican hot sauce.
  9. Devour and be satisfied… then use the excuse that you cooked so you don’t have to do the dishes… put your feet up and relax. You deserve it.
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http://inspiredfood.net/2014/08/25/the-curse-of-the-midweek-meal-steak-fajitas/

 

 

 

Inspired Food
Inspired Food
I like food... a lot be it cooking it or eating it I'm there... Also cookbooks... I like them a lot too.

12 Comments

  1. Brilliant! Cracking story Matt and, with mid week cooking like that, maybe you should opt for fajitas every night?? And another beer of course :)
  2. YES! Fajitas are such a great weeknight meal! I feel like you and I make ours nearly identically :) I always, always add Worcestershire though. It adds some great umami. One of my other favorite weeknight meals, especially if you've got leftover fajita filling/steak, is quesadillas, of course! So versatile. Also, we do a lot of stir-fries. I'm not gonna lie, sometimes I just use the frozen packets of already-chopped-vegetable mixes and hit it all in a hot pan with some soy sauce and sambal. Rice or noodles cook while I do that. Dinner in like 20. Yay!
    • Matt says:
      I've never thought of adding Worcestershire! I'm going to have to make fajitas again just to give it a try! :) Stir-fries are good to use up any leftover veggies! Can't say I've used the frozen stuff, does it give the veggies a weird texture at all?
      • Yes, fresh veg is much preferable to frozen, but it saves me all that chopping time when I'm in a real rush :) Freezing doesn't do any favors for snap peas, but the rest of the veggies seem to do well. I get a mix of water chestnuts, carrots, peppers, broccoli, onions, etc. It just needs a SUPER hot pan and not very much time -- actually cooking it is more inadvisable than just heating it all up quickly. Cooking it makes mush! Ew! ;)
  3. Dana Fashina says:
    Winter hasn't come around here yet but when it does, you'll see traffic from me to your blog go up exponentially! You sir, mastered the hell out of this.
  4. chef mimi says:
    My favorite meal to make mid-week or for company. Such wonderful flavors!!!
  5. Oh yum, those fajitas look amazing! Need to try these out :)

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