Fajitas are a default/easy/go-to in our house. Either veg or chicken, usually. This was a first for steak. Pretty quick and easy, except for a bit of marinade time.
I started with the last two garlic scapes in my stockpile, and I think they might be the end of scapes for the season. It seems bleak out there. Also the heads of a few scallions.
Sous Chef Brian started on the marinade. Tamari. Olive oil. Cumin. Paprika. Lime juice. Brown sugar. Black pepper. Red pepper.
And smoky tabasco, if you have it. This really helped. Or more cumin, I guess.
I cut up the meat, about a third of a pound of skirt steak, into fairly raggedy strips. Against the grain for the best chance at tenderness.
And the meat and the marinade chilled together in the fridge for an hour or so.
Go away for a bit, or clean the kitchen. There is no prep work you can do to fill this time. After an hour I pulled it out of the fridge and let it warm up on the countertop for a few minutes while I chopped veg. Just a red pepper, half a small red onion and a zucchini. Onion and pepper need a head start in a medium-high pan with a teaspoon of oil.
I cooked the veg, stirring fairly often, until the onions were moving towards done and the oil is gone (ok fine, not gone, absorbed into my dinner). Then added the zucchini.
About five minutes with the zucchini in there, going for cooked but not limp. Stirring. Then I added the meat and marinade.
I cooked the meat through, stirring. I also drained a bit of the marinade at this point. I wanted everything moist, but there's no use for a sauce here.
Flexible peppers with a bit of bite left, onions that still have color, zucchini that's nothing like raw, but not floppy.
I steam my tortillas like this, on top of the food. I rotate them once, because the bottom one gets done way faster.
Cheese (local smoked cheddar) and hot sauce. Cilantro. Dinner.
This made enough for us to each have two for dinner and pack some for lunch the next day. Four good servings.
With marinated steak, the smoky, tangy flavor really comes through. Of course you can substitute garlic for garlic scapes.
- 1/3 pound skirt steak, sliced
- 5 scallions, white parts, diced
- 3 tablespoons garlic scapes, diced
- 1/4 cup tamari
- 1/4 cup olive oil
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon red pepper flakes
- 1/2 teaspoon onion powder
- 1/2 teaspoon chipotle hot sauce
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1/2 small red onion, sliced
- 1 teaspoon olive oil (for the pan)
- 4 whole wheat tortillas
- 1/2 cup shedded cheddar
Mix marinade ingredients: hot sauce, tamari, oil, lime, sugar, scallions, garlic and spices. Taste. Adjust as needed. Marinate meat in fridge for 1 hour. Lightly oil a frying pan, and saute pepper and onion on med-high for about 5 minutes, until onions are starting to get translucent and peppers are softening. Add zucchini and cook another 5 minutes, stirring. Add meat and marinade to pan. Stirring, cook through. Discard excess marinade. Season with black pepper. Turn pan to low, and layer tortillas on top to steam, balanced on the pan. Or microwave to soften. Serve with hot sauce, cilantro (optional) and cheese. Or sour cream. Or whatever makes you happy.
DetailsPrep time: Cook time: Total time: Yield: 4 servings