A few wonderful things have happened lately. (1) I moved into a new Manhattan apartment -- it's spacious, it's full of light, it's mine. (2) A month after I moved into my apartment, a Fairway Marketopened up 4 blocks away. For those non-Manhattenites, Fairway is similar to Whole Foods or Trader Joe's. It's fabulous, it's fresh and it's full of gourmet, organic and specialty products/produce.
I was inspired to make fajitas while wandering through the fresh produce aisles. These beauties were lined up in perfect pepper rows, I just couldn't resist buying an assortment. Something to note--I also happened to buy some not-quite ripe avocados to accompany the meal. When I got home and realized I had no hope for them to magically ripen in time--yes, I left them on the counter with a hopeful heart that by the time I came back a few hours later, they would be tender and ripe (they weren't)-- I decided to marinate the avocados with lime juice and salt and throw slices on the grill while the steak was resting.
Fajitas are a great weekday, healthy meal. You can substitute steak for any protein you want, or even replace with beans for a veggie fajita. The flavor profile is vibrant (as are the colors) and the prep time is no more than 30-40 minutes max. I have to say, I had one satiated boyfriend once this meal was over.
1 lb Skirt Steak
4 peppers (your choice), sliced
1 large onion, thinly sliced
1- 2 Limes
6 Flour Tortillas, warm
-- Step 1 is to marinate the meat ahead of time. I minced garlic, cilantro and rubbed all over the meat, sprinkled with salt, squeezed one lime to cover both sides of the meat and then drizzled olive oil. Cover and refrigerate for at least 1 hour.
-- Heat olive oil in skillet and add sliced onions and peppers. Cover and allow to soften and caramelize a bit, about 10-15 minutes. I added about 1/2 cup of water to the pan, just to help steam and soften the peppers faster. When you see they are almost done, season with salt, pepper and a tiny pinch of cumin. Set aside.
-- Preheat a grill pan, allow to get nice and hot before you throw the steak on. Cook for about 3 minutes on each side for medium-rare or until cooked to your liking. Immediately remove from heat and wrap in aluminum. Allow to rest for 5-7 minutes before slicing (against the grain).
-- As a last minute addition, as I mentioned, I threw slices of avocado on the grill pan to tenderize them. Garnish with cilantro.
-- Warm your flour tortillas and serve. Enjoy :)