Beef Fajitas

The light in my kitchen is out. It's some sort of electrical problem, not just a light bulb problem, and so I'm going to ask my landlord to get someone to fix it. Meanwhile, we've been cookin' by moonlight. (Not quite).

Since my apartment is rather open, the living room lamps and the pantry overhead light are able to shed some light on my current culinary adventure. It does make me feel like I'm up in the middle of the night making a snack though.

The other night, we made some delicious beef fajitas from marinated flank steak. I purchased a huge piece of steak on sale, and marinated it in two portions for fajitas. That will save you money at the grocery store - buy meat on sale, prepare it, and freeze it. Then when the time comes for midnight snacking, you'll be all set!

Until the light gets fixed, my beef fajitas don't look so good in the light I used.

Moonlight Beef Fajitas
1 pound beef flank steak

marinated in:
2 tablespoons olive oil
1/4 cup lime juice
2 cloves crushed garlic
1 teaspoon ground cumin
1 teaspoon cilantro (1/4 cup fresh cilantro would be so delicious)

1 onion, julienned
1 bell pepper, julienned
black pepper
smoked paprika
shredded cheese
cooked rice
corn tortillas


Combine the ingredients for the marinade in a freezer bag, shake up, and add the meat. Put it in the fridge for at least 4 hours, then it can be put in the freezer.

When it's time to be eatin' fajitas, defrost the meat (or take it out of the fridge). Slice into thin strips, slicing opposite the grain of the meat. In a hot pan, cook the onions and peppers for about 5 minutes, or until they are soft. Take them out of the pan and put them aside. Then, add meat and marinade to the pan, sprinkle with pepper and paprika, and cook until the meat is done (about another 5 minutes).

Served hot in warmed corn tortillas, with rice, cheese, avocado, and salsa.