Tonight we had steak fajitas and southwest corn salad. YUM.
Tequila-lime steak fajitas
Note: I used a piece of flank steak that was about 8 or 9 oz. so if you use a whole piece, you should probably double or triple the marinade.
8-10oz. flank steak
1 tablespoon olive oil
Juice of 1/2 lime
1 tablespoon tequila
1/2 tsp. cumin
1/2 tsp. chili powder
1 tsp. oregano
2 cloves garlic, smashed
2 tablespoons fresh cilantro
salt and pepper
Combine all ingredients and marinate for an hour or longer. Grill along with your favorite veggies. I used yellow and red peppers, and onions (the onions were for the hubby, since I don’t particulary like them).
Roll into a tortilla with your favorite toppings.
The corn salad was basically a (completely unmeasured) mixture of corn, black beans, green peppers, green onions, tomatoes, onions, garlic, cilantro, a squeeze of lime juice, a pinch of cumin, and a splash each of vinegar and oil.
A random hint: I was always throwing away tortillas because they tend to come in packs of 10 or 12 and we never use them. Now what I do is wrap them in twos using saran wrap, then put those in a ziploc bag and freeze. This way you can thaw as many as you want at a time. If you freeze a whole pack, you will probably have to thaw the whole thing to get them to pull apart from one another, so this works great.