Tonight, I had a few of the girls from class over for a fajitas to help me polish off some steaks I had sitting around waiting to be cooked for the guys in our class. When the guys bailed on Steak night, I consulted my roommate and we decided on Fajita Night.
To cap off the silly conversations at dinner we watched silly YouTube videos with dessert. My favorite video (above), by far, is one some of the gentlemen from the Royal Navy put together while they were at sea not too long ago. (I’m giving full credit to my friend Anita, who knows some of these guys, for introducing me to this video.) I haven’t actively gone looking for silly videos from the U.S. Armed Forces, but I certainly hope they are having as much, if not more fun while doing their jobs. Although, I hope they aren’t as public about it…
Kaitlin’s “Let’s get rid of all the steak before we go on holidays” Fajitas (serves ~10 fajitas) I ‘ll apologize now that I don’t really measure ingredients when I’m cooking.
- 8″ Corn and/or flour tortillas–it’s your preference, although the flour tortillas wrap up better
- 4-8 oz fillet-cut/salmon-cut steaks, cooked how you like, cut into 1″ cubes after cooking–can be marinated in bordeaux, garlic powder, worcestershire sauce and green onions if you like
- 2 green peppers sliced
- 2 red peppers sliced
- 1 red onion halved and sliced
- 1 red chile pepper finely diced–optional, but delicious
- 1 green chile pepper finely diced–optional but delicious
- 1 packet taco seasoning
- 1 packet/8 oz. can beef stock
- Extra virgin or regular olive oil–it’s your preference, I think the EVOO is lighter and less noticeable
- Salsa and Guacamole as desired
- Cook the steak, cut it into 1″ cubes, and keep warm in the oven in a pan with a splash of beef stock to keep the moisture in.
- Stick the tortillas in the oven to warm and soften, but not to cook.
- Saute the veggies in a pan with enough EVOO to healthily coat the bottom of the pan. Add the beef stock so it covers about 1/2 of the veggies at the beginning. Add the taco seasoning. The peppers will shrink down a bit and should get to the point where they are soft to the touch, but still have a slight crunch when you bite into them.
- Serve and enjoy! 🙂 The general consensus it to go tortilla, veggies, steak, salsa/guac, but go crazy!
- Not digging the messy fajita idea? Try a fajita salad. Take all the veggies and steak and serve on a bed of lettuce.
- Fajitas too spicy? Try squeezing the juice from a lemon or lime wedge to break down some of the sting.
- Don’t forget to serve with M & M’s (as Liz says)–Margaritas and Mojitos, or simple Coronas if you’re in for something easy, but don’t forget the limes!
In case you’re looking to have an evening like mine and need more inspiration for entertaining videos, check out John Stamos’ Guide To Cuddling. You’re guaranteed to be in stitches and feel incredibly awkward all at the same time.