Some people may think I’m crazy, but when I get home from work, there’s nothing I enjoy more (besides my family, of course) than getting in the kitchen and cooking an awesome meal. Call me odd, but the process of creating a home-cooked meal for my family is a feel good, relaxing, de-stressing part of my day. Unfortunately, with two kids, plus one in the oven (Pun not really intended. My wife is actually pregnant. We don’t put our kids in the oven) and two working parents, a long drawn out meal isn’t always an option. Diapers need to be changed, baths given and bedtime stories read. So, as I sit down each Sunday and plan meals for the week, I always focus on using the freshest and minimally processed ingredients as possible, but also try really hard to create meals that are fast, simple and delicious. These one pot steak fajitas are fast, without sacrificing flavor. After a quick marinade, toss all the ingredients into one pot for a no-stress, no-mess meal!
One Pot Steak Fajitas
- 1 1/2 pounds skirt steak
- 2 chipotle peppers from a can of chipotle in adobo, diced
- 3 tbsp. brown sugar
- 2 tbsp. soy sauce
- 2 tbsp. vegetable oil
- 2 tbsp. Worcestershire sauce
- 1 tbsp. ground cumin
- 3 cloves garlic, minced
- Juice of one lime
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 tbsp. extra virgin oil olive
- 1 green bell pepper, cut into strips
- 1 yellow or orange bell pepper, cut into strips
- 1 small onion, thinly sliced
- Flour tortillas
- Sour cream
- 1 avocado, diced
- 1 cup freshly shredded cheddar cheese
- Hot sauce
- Cut steak into 3 pieces and place in a resealable plastic bag.
- In a medium bowl, whisk together chipotle peppers, brown sugar, soy sauce, vegetable oil, Worcestershire sauce, cumin, garlic, lime juice, salt and pepper.
- Pour liquid over skirt steak. Seal bag and let marinate for at least 30 minutes.
- Remove steak from marinate and pat dry with a paper towel.
- Add olive oil to a large skillet over medium-high heat.
- When oil is hot, add steak and sear 2 – 3 minutes per side.
- Remove from heat and set aside on a cutting board.
- Return skillet to medium heat and add bell peppers and onion.
- Saute for 5 – 6 minutes, tossing often.
- While vegetables saute, thinly slice the steak against the grain.
- Return steak to pan and cook, tossing often, until steak reaches desired temperature and vegetables have softened.
- Remove from heat.
- Serve on warm flour tortillas topped with sour cream, avocado, cheddar cheese, hot sauce and salsa.