Steak Fajitas!

Hola! Bienvenido!

I have been trying to mentally prepare myself for this month of May without carbs, and I am saddened about a few things: no grilled cheese sandwiches, no tortillas, and no mac n cheese. OF COURSE two out of three of these things involves cheese, but whut-ev-ah.

Tonight, I knew I wanted to make steak and also incorporate a lot of good vegetables as well (and sneak in tortillas before I can no longer indulge). Since I'm allllways down for Mexican food, I decided to go with steak fajitas. If you love peppers, and love steak, you will like fajitas. When I hear the word "fajitas" I immediately think of Taco Bell. I don't know why, but I promise you that these are tastier than Taco Bell (I can't claim that Taco Bell even makes fajita-somethings, because I just don't know).

I didn't have a good recipe in any of my cookbooks, so I decided to just wing it. It is truly amazing and thrilling and rewarding being able to cook something I know I want to eat, without having to use a cookbook. I will post a blog soon about the best staples that I have in my house, aka things that I have a stock of at ALL TIMES. Staples are items in a kitchen that can be used for a variety of recipes, and you can usually  find something to make if you have the staples in your kitchen but don't want to head to a store.

Ingredients:
Flour tortillas
2 lbs of flank steak, or thinly cut steak
1 yellow pepper, sliced long
1 Anaheim pepper, diced
1 yellow onion, sliced long
2 tomatoes, cut into cubes
1/3 cup olive oil
1/4 cup Balsamic vinegar
5 cloves of garlic
2 tablespoons of Oregano
2 tablespoons dried Parsley
Salt and pepper to taste

Directions:
1. In a big enough dish, add olive oil, balsamic vinegar, herbs, salt and pepper, and any other steak seasoning you like as a marinade (at common grocery stores, you can usually find some kind of McCormick's steak rub that has everything combined so it's no hassle)

2. Add the steak into the marinade and let sit out for 20 minutes.

 3. Heat a medium sized skillet over medium-high heat and add steaks.

4. While the steaks are cooking (about 5 minutes per side, depending on how you eat red meat), heat another skillet over medium heat with a few dashes of olive oil and add onion and peppers

5. Cut the steaks perpendicular to the grain of the meat. Sometimes the grain can change direction. This means cut against the lines going through, as opposed to with. This technique is breaking down the muscle a bit before you eat it (sorry to all of my vegetarian friends)
6. Serve meat and onion mixture onto tortillas, and ENJOYYYYY!!!!!