U-Brew + Fajitas

Tonight we are participating in a U-Brew class at PUB (Portland U-Brew & Pub)–Ktams has had an interest in home brewing for a while, and I plan on winning the Spouse of the Year Award for finding and purchasing this Living Social Deal for him.
Anyway I’ll have to report back on it as it’s a couples’ class. It’s a 4 hour course that takes you through brewing from start to finish. After the class the beer is given time to age, and then we go back to pick it up a few weeks later. We’re still not sure if you can each pick the type of beer you brew or if each couple is assigned just one kind…but if we go home with 24 22oz bottles of IPA that award better come with prize money (I’m not really an IPA fan). 😉
Back to something we can agree on–You are going to want to hug me at the end of this post. Mostly because I’m about to share with you one of our favorite weeknight meals. It’s your protein, carb, and veggie in one dish! AND it’s ready in under an hour! I love those. You could also have this with spanish rice if the corn/wheat tortilla doesn’t suffice. Recipe after the jump.

Steak Fajitas

Ingredients

  • 1 lb skirt steak (or chicken), sliced into 1/4 inch strips
  • 2 T olive oil, divided
  • 1 T lime juice
  • 1 clove garlic, minced
  • 1/2 t red chili flakes
  • 1/2 t cumin
  • 1/2 t chili powder (chipotle for a darker, smoky spice)
  • 1/2 t salt
  • 1/2 t black pepper
  • 1 large green pepper
  • 1 red onion
  • 1 hot pepper, to garnish
  • Sour cream (optional)
  • 10-12 corn or whole wheat tortillas
**Also shown in picture is guacamole–this is obviously optional and will not help the meal fall within the hour parameters. But if you have the time it is delicious!**

Method

Marinate the beef in 1 tablespoon olive oil, lime juice, garlic, and spices for 30 minutes (up to 3 hours).

Thinly slice the red onion and green pepper. 
Excuse the man hand in the picture. No, I wasn’t on that one episode of Seinfeld–it’s my husband’s hand.
Heat the pepper and onion in a pan with the other tablespoon of olive oil over medium heat until onion is translucent but pepper still has crunch. Set veggies to the side and toss the marinated beef into the hot pan, turning continuously until cooked through. At this time it would also be helpful to warm the tortillas in foil (with a wetted paper towel) in the oven. We do ours in the toaster oven on a toast setting for 5-8 minutes.
Combine the veggies and beef and toss together. Remove from heat and prepare to serve on corn or wheat tortillas.
At this time you can grab your minced hot pepper and some olive oil and toss over medium heat for 1-2 minutes.

I’m ready for my Internet ::hug::! 😉

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2 Comments

  • Reply Erika Lee @ A Tiny Rocket October 3, 2012 at 6:44 pm

    YUM! I always thing fajitas go with everything… especially beer. Lots of luck with your home brew class 🙂 I hear the secret is in the yeast.

  • Reply Motormouth October 4, 2012 at 8:49 pm

    YUMMY!!!!! I’m going to have to make this ASAP!

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