I went out with my dear friend Mary today. We went to lunch and then saw a play that our friend Elizabeth was in. I came home to find the place dark and empty. I called Matt to find out where he was and apparently he had gotten locked out! He proceded to tell me that he had fainted today, to which I immediately got into mother-mode and said that he should come home. He said he would, he'd be home in 5 minutes.
Well I was wrestling all day what to make for dinner since I had fixings for 3 recipes, and after he told me he fainted, I immediately chose "Flash Fajitas" as I thought he could use a little red meat. Within 20 minutes, we were watching re-runs of the Daily Show and chowing down.
I hope you enjoy them as much as we did!
1 tablespoon olive oil
1 lb. skirt steak, cut into thirds
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 large yellow onion, thinly sliced
1 large bell pepper (any color), thinly sliced
1 12-count package corn or small flour tortillas
Sour cream, salsa, and guacamole for serving
Heat the oil in a large skillet over medium-high heat. Season the steak with 1/4 teaspoon of the salt and pepper. Cook for 3 minutes. Turn and move the sides of the skillet. Add the onion and cook, sitrring occasionally, for 2 minutes. Add the bell pepper, season with the remaining salt, and cook until the vegetables are softened and the steak is medium-rare, 3 to 4 minutes more. Transfer the onion and bell pepper to a bowl. Transfer the steak to a cutting board. Place the tortillas in a microwave and warm on high for 1 1/2 minutes. SLice the steak and serve with the onion, bell pepper, sour cream, salsa, and guacamole.