Mary Anne here. Life has tossed me a few curve balls lately, putting my cooking and baking on the not-so-metaphorical back burner. I whipped up this recipe three weeks ago, before those wild pitches crossed my plate, and I am afraid I won’t be creating, cooking, or posting for the next month or so.
Even as I face some personal challenges, I am amazed at how deftly Mariel has resumed control of both her kitchen and our beloved blog. She is conjuring up a diverse and luscious array of tempting tidbits, not the least of which are those fragrant pot stickers. Then yesterday I grabbed an hour of baby time and fed him a ridiculously delicious lamb meatball that my girl had crafted and plans to post later this week. He’s one lucky little guinea pig!
So without further ado, here is my humble offering to Feast on the Cheap. With any luck I’ll be back in short order!
Skirt Steak Fajitas
1½ lbs skirt steak – $13.00
1 – 12 oz. bottle Southwestern seasoned marinade – $1.69
3 Tablespoons olive oil – stock
1 large Vidalia or sweet onion, sliced thin, rounds cut in half to form strips – $1.38
1 red Bell pepper, sliced into thin strips – $1.40
1 large Jalapeno pepper, finely diced – $0.28
½ lb. Portobello mushrooms, sliced – $1.99
½ Teaspoon chili powder – stock
2 cloves garlic, minced – stock
3 Tablespoons fresh cilantro, chopped – $0.99
8 whole wheat tortillas, warmed – $1.89
Garnish with sour cream, avocado, grated cheese, if desired
Grand Total Assuming a Well-Stocked Pantry: $22.62
Total Per Serving: $2.83
1. Using a large, sealable plastic bag, marinate the steak in the marinade for 8 hours or overnight.
2. In a large sauté pan, heat the olive oil over medium-high flame. Toss in all of the vegetables and season with the chili powder, salt, and pepper.
3. Sauté, stirring frequently, until the mushrooms have released their juices and the veggies are soft. Note: I allow most of the juices to evaporate so that the tortillas don’t become soggy when I assemble the Fajitas.
4. Stir in the fresh cilantro.
5. Meanwhile, prepare the steak by either broiling or grilling. For rare meat, we grill the steak for 3 minutes on each side. The broiler takes longer – ours takes 6 minutes on each side.
6. After cooking to desired doneness, allow the steak to rest on the counter top for about7 minutes. Slice thinly against the grain of the meat by finding the horizontal grain of the meat, easily discerned even after grilling or broiling. Cut on the diagonal so that your knife blade is in opposition to the horizontal grain.
7. Divide the meat and veggies evenly between the tortillas and serve with sour cream, avocado, salsa, cheese, or anything your palate desires!