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
whole wheat tortillas
What to do:
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.
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.
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!