I promise this story will have a point and tie in. Bear with me.
We’re shaking things up a bit at the Hawes household. The last year and half has been rather tumultuous thanks to breaking our studio out of our home and moving our household goods or studio stuff 5 times!
1. I moved to St. Louis and in with my parents
2. Hubster did the same and we officially opened our studio in St. Louis
3. Our house in KC sold and we moved our stuff into my parent’s garage
4. We rented a condo and moved all of our stuff into it
5. Our studio landlord decided to open a dog grooming business and we relocated the studio to a new (bigger, brighter, awesomer) space
All those moves (and the ensuing stress) has wreaked a bit of havoc on our routine. While we were excited to have a storefront for our studio, it meant I couldn’t pop down to the basement every night to get a little work done. So fewer things were getting done on my end.
Thanks to move #5, I’m getting my own desk at the new studio and an official work night! Woot! So last night Hubster packed up my workhorse of a machine (huge tower and double monitors… don’t be jealous) and replaced it with our laptop.
In an effort to make a clean break, I wanted to prep any lingering photos for the blog, which lead me to this recipe… and a search of the blog to make sure I hadn’t posted it already. Surprisingly it wasn’t there. (I checked twice.)
I’m sorry for holding out on you for so long. Cookie dough and other sinful baked goods got in the way.
I like this meal so much that we had it every other week for awhile as I tinkered with the heat level. It’s everything I want Mexican food to be: full of flavor and low in fat.
Just make this recipe 3 times in the next 2 weeks and you’ll be totally caught up.
Fajitas with a Reverse Marinade
Modified slightly from Cooking Lights Tacos al Carbon
3 Tbsp fresh cilantro
8 garlic cloves
1 lime
1 Tbsp chili powder
¼ tsp cayenne
1 ½ Tbsp olive oil
¾ tsp salt
1 red bell pepper
1 onion
1 1-lb. flank steak
8 6-inch corn tortillas
½ c Mexican shredded cheese
Chop cilantro and set aside. Mince garlic and juice half of lime to get 1 tablespoon of juice. In a small bowl, stir together garlic, lime juice, chili powder, cayenne, oil and salt. Thinly slice bell pepper, onion and beef.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add bell pepper and onion to pan. Sauté 10 minutes or until vegetables are tender. Meanwhile, heat tortillas according to package directions. Place pepper mixture in a large bowl. Add beef to pan; cook 5 minutes or until desired degree of doneness. Add to pepper mixture and toss with chili powder mixture.
Serve with cilantro, cheese and other toppings and build your own bite.
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