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.

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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
salsa
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.

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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.

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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.)

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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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