Kitchen InFerno: Fajitas and Margaritas

Healthy eating and college don’t necessarily go hand-in-hand, but knowing the right tricks can help turn eating right into a daily routine. Let Kiersten Ferno be your guide for navigating the health-food scene without taking a chunk out of your schedule. Welcome to the inFerno.


I spent last weekend home with the folks, and happened to sign a lease for a dazzling new apartment where I’ll be living following graduation this May. In the Ferno household a milestone like that deserves a bit of a celebration – we did it Mexican style with some of my mom’s fantastic fajitas and killer margaritas! Couldn’t have asked for a more delicious fiesta.

Instead of using the premixed taco seasoning everyone and their mother uses, Mama InFerno makes her own spice mixture. Tangy lime juice, and smoky spices make for a spectacular twist on the typical fajita. Plus, the pairing of tender steak with sweet peppers and onions will surely make your taste buds sing!

What you’ll need:
(Makes 6 servings)

2 green peppers
1 large onion
1 ½ teaspoon oregano
½ cup lime juice
2 teaspoons chili powder
½ teaspoon cumin
¼ teaspoon black pepper
1 ½ lbs. sirloin steak
sour cream
whole wheat tortillas

What to do:

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1. Mix oregano, lime juice, chili powder, cumin and black pepper. Use a small frying pan to tenderize the steak (pound it a few times on each side) then use a fork to pierce both sides a few times.

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2. Throw the steak in a casserole dish, pour 2 Tablespoons of spice mixture over steak, then cover with tin foil or saran wrap. Refrigerate while you prep the veggies.

3. Chop the peppers and onion into long thin slices.

4. Broil steak for 4 minutes, flip over to brown the other side for another 4 minutes. Take casserole dish out of oven and let the steak sit for about 5 minutes before slicing.

5. Sauté peppers and onions on medium heat, stirring in spice mixture.

6. Slice the steak at an angle into ½- inch- thick strips. (Steak is best cooked medium-rare – pink in the center and crispy, golden-brown on the edges.)

7. Pile all your toppings onto a tortilla and enjoy!

Tip from inside the InFerno: If you allow the meat to marinate for a couple of hours or even through the day while you’re at class, it’ll be so much more flavorful!

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