I feel God in this Chilis tonight...
I think we all have our own Chilis experience. For Pam Beesley it was getting rip roaring drunk at The Dundies and banned for life. For me, it was entering the facility in seventh grade, age 12 mind you, alone with my friends. We ordered lava cakes. We paid with the crumpled up cash our mothers reluctantly gave us. We discussed dance drama. Who slow danced with who to Stairway to Heaven. We left. We also were too young to know that tipping was a thing, and got confronted by the like third most popular seventh grade boy in the parking lot, mocking us about our negligence. When I made that walk of shame back into the restaurant to the scene of the crime, the waitress refused my money. I think she got me. Chilis was the only, and I mean only, place you can enter after a middle school dance. 9pm, your prepubescent hormones are on fire and you are looking to chow down. Just like Michael Scott during a crucial business meeting. Anybody who was anybody wouldn't be caught dead anywhere but the local Chilis after a middle school dance.
For most seventh graders, Chilis post dance meant lava cakes. That facility must have known we were coming because they were prepared to launch out hundreds of these cakes upon order. Perfectly plated to ooze out delicious molten cake upon slicing. Did I mention my grade contained 700 kids? To me, Chilis meant eating a lava cake to fit in, but in reality, I was containing my drool over the fajitas being passed to the innocent non-middle schoolers bystanders. Fajitas come sizzling. Actually sizzling... To me, that is way more appealing that a chocolate cake that oozes uncooked batter. Just saying.
I don't know why it has taken me this long to make my own fajitas at home. I'm always looking for new Mexican inspired recipes and fajitas are so versatile. You can make them with steak, chicken, shrimp. You can even ramp up the veggies for a vegetarian version. This recipe comes together in 30 minutes and it is perfect for a crowd. Not to mention most is cooked within one pan so there is minimal clean up.
Ingredients:
2 pounds skirt steak, flank, or sirloin tips
1/3 cup lime juice
1/3 cup chopped cilantro
1/3 cup olive oil
3 tbsp worcestershire sauce
1 tbsp cumin
1 tbsp chili powder
4 cloves garlic minced
1 tsp salt
1/2 tsp ground pepper
1/2 tsp red pepper flakes
3 tbsp olive oil
1 red bell pepper (seeded and diced into thin slices)
1 orange bell pepper (seeded and diced into thin slices)
1 green bell peppers (seeded and diced into thin slices)
1 yellow onion
6 - 8 flour tortillas
Toppings:
Sliced Jalapeno
Sour Cream
Black Beans
Pico de Gallo
Guacamole
Cheese (grated Cheddar/Jack Or Crumbled Queso Fresco)
In a mixing bowl whisk together lime juice, 1/3 cup olive oil, cilantro, worcestershire, cumin, chili powder, garlic, salt, and pepper. Reserve 1/4 cup of marinade. Combine steak and remaining marinade ingredients into a ziploc bag and toss so steak is evenly coated. Refrigerate and marinade for 30 minutes or up to 2 hours. Heat olive oil over medium high heat in a cast iron skillet. Place steak on skillet and cook for 2 minutes on each side or until medium rare. Remove and allow the meat to rest on a cutting board for 5 minutes. In the same skillet cook peppers and onions over medium high heat. Pour remaining marinade over the veggies. Cook for about 15 minutes until veggies are soft. Warm tortillas in the microwave or skillet. Top with sliced steak, veggies, and desired toppings.
2 pounds skirt steak, flank, or sirloin tips
1/3 cup lime juice
1/3 cup chopped cilantro
1/3 cup olive oil
3 tbsp worcestershire sauce
1 tbsp cumin
1 tbsp chili powder
4 cloves garlic minced
1 tsp salt
1/2 tsp ground pepper
1/2 tsp red pepper flakes
3 tbsp olive oil
1 red bell pepper (seeded and diced into thin slices)
1 orange bell pepper (seeded and diced into thin slices)
1 green bell peppers (seeded and diced into thin slices)
1 yellow onion
6 - 8 flour tortillas
Toppings:
Sliced Jalapeno
Sour Cream
Black Beans
Pico de Gallo
Guacamole
Cheese (grated Cheddar/Jack Or Crumbled Queso Fresco)
In a mixing bowl whisk together lime juice, 1/3 cup olive oil, cilantro, worcestershire, cumin, chili powder, garlic, salt, and pepper. Reserve 1/4 cup of marinade. Combine steak and remaining marinade ingredients into a ziploc bag and toss so steak is evenly coated. Refrigerate and marinade for 30 minutes or up to 2 hours. Heat olive oil over medium high heat in a cast iron skillet. Place steak on skillet and cook for 2 minutes on each side or until medium rare. Remove and allow the meat to rest on a cutting board for 5 minutes. In the same skillet cook peppers and onions over medium high heat. Pour remaining marinade over the veggies. Cook for about 15 minutes until veggies are soft. Warm tortillas in the microwave or skillet. Top with sliced steak, veggies, and desired toppings.
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