Thursday, January 5, 2012

Flank Steak Fajitas

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My 8 year old daughter Gianna posted a piece of ruled notebook paper onto a magnet clip on our refrigerator with the title, "Special Rasico Nights."  Every night of the week represents a different cuisine, from Asian to American to Italian to my "Easy" night and more.  My 6 year old Sasha then added an 8th night.  Russia night, it says.  On her first grade homework paper, she wrote that the origin of her name is Russian, which it is.  Among other countries in Central, Eastern, and Southern Europe.  I may have thought it was just Russian at one time because I trusted an incorrect previous Wikipedia post.  Did you know that anyone can contribute to Wikipedia?  Also on the same homework, Sasha said that she was named after Sasha Obama.  Now that, she came up with on her own.    
So are you catching on that this post is from Mexican food night?  We've been doing the rotations for about 2 weeks now, and  I really like it!  I just look at the sheet and declare what we are having for dinner based on our schedule as designated by the 8 year old in the house!  Sometimes we swap out nights based on our moods.  The kids also enjoy having "breakfast for dinner" ever since we got the waffle maker, and also because it's a tradition that they often tell me of when our neighbors The Hatfields are having it.  As a part of my Communications course requirements in college, I learned in Family Communication class that traditions are important to kids when they're growing up.  I think it shapes them somehow.  (Can't really remember how now!)  But anyway, I do see that the kids love the versatile nightly dinner tradition, and I can't wait to find out in 10 years how it impacted them!   I wonder if they will talk about our "Special Rasico Nights" someday.  I feel like that day is just right around the corner.

I love to choose a rainbow of colors for our meals.  Festive colors make prettier pictures for the blog, too.
  I know - I usually always use flat iron steak.  Flank steak is a little more expensive, but it is just as tender and it is still a great option outside of our usual cut of beef.


For the marinade:
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/4 cup tamari - I noticed that Rachael ray used it often in a cookbook
1 flank steak
1 each multicolored peppers: red, orange yellow
1 large white onion

  1. Marinate the flank steak overnight with the above ingredients in a large ziploc bag.
  2. When ready to prepare, set the steak out on the counter for about 30 minutes to bring to room temp.
  3. Slice or dice the peppers and onion to your preference.
  4. Spray a large pan with canola spray.  Once it's hot, add the onions and peppers.  Season with salt and pepper.
  5. Stir about 8 minutes or until soft.
  6. Remove to a plate.  Add more canola spray to the pan.
  7. Cook the flank steak at high heat about 4 minutes per side for medium rare, depending on the size of the steak.  Remove from the pan, let rest 10 minutes, then cut across the grain.
  8. Heat your tortillas, fill them however you like, and enjoy Mexican Night from our kitchen to yours!

1 comment:

  1. This looks so delicious and remind me a bit to the arabian duners which I as a matter of fact adore a lot.

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