Ok, so this entire dish isn't grilled, but you could definitely do it that way. It was about a million degrees outside the day we made these fajitas, so we (by we, we mean Michelle) opted to stay in side and cook the onions and peppers on the stove top. Zack braved the blistering summer heat to fire up the grill. He's a sweetheart.
Here's what you need:
1 flank steak
1 package semifrito (It's in the international aisle at the grocery store)
2 peppers (ours were yellow and red)
1 large onion
Tortillas
Garnish:
Queso Fresco
Lime Juice
Cilantro
Here's what you do:
Rub your flank steak with the semifrito and let sit in a baking dish in the fridge for about an hour.
After about an hour marinading, pull the flank steak out the fridge and set on the counter to come up to room temperature.
Slice up the onion and peppers and put in a 12" skillet over medium heat with a bit of olive oil.
When your onions and peppers are about half way done, fire up the grill and let that warm up. You're going to want the fire hot, but not up all the way. We'll say medium-high.
When you think you have about 10 minutes left on the peppers and onions, throw the flank steak on the grill. We cooked for about 3 minutes a side. It's a really thin cut of meat, and we wanted it to still be pink in the middle.
Pull off the heat after about 6 minutes, then let rest on a cutting board for a few minutes.
Slice the meat thinly.
You can either toss with the peppers and onions or add them separately. Either way works for us! Garnish with cilantro, lime juice and queso fresco.
Enjoy!
One of Zack's favorite things is mashed potatoes. We don't make them near enough for his liking, but they make an appearance on our table pretty frequently. This time we opted for dirty mashed potatoes with a hint of garlic. We actually decided to add the garlic after the potatoes were done, so we used garlic powder instead of actual garlic. We know, fresh garlic would be better, but we improvise in our house.
We tried something different this time too... basically because the meatloaf we made to go with the potatoes wasn't cooking as quickly as we'd anticipated and our potatoes were ready too early. See, improvising.
Here's what you need:
1/2 bag of small red potatoes
1/4 cup light sour cream
4 tbsp butter, divided
1/4 milk
2 tsp garlic powder
Here's what you do:
Start by scrubbing your potatoes thoroughly to clean them. Then slice so they're all pretty uniform sizes. This will help them cook faster and more evenly.
Boil the potatoes for 20-30 minutes, or until they fall apart when you stick a fork in them.
Drain the potatoes, then dump in a large bowl. Add the sour cream, milk, garlic powder and 2 tbsp of butter.
Mash together. It's not going to be completely smooth because of the skins, but we like a little bite.
Now, if the rest of your meal is ready at this point, feel free to serve. As we mentioned before, our meatloaf wasn't cooperating, so we put these in a casserole dish, dotted the top with butter and added it to the oven with the meatloaf.
This step really just helped us by keeping the potatoes warm, but stirring in the melted butter on top was a nice touch.
Enjoy!
