Marinated Steak Tacos Bowls

This is an easy weeknight, one skillet dinner that will put your Chipotle takeout to shame.  The meat becomes very tender sitting in the marinade and there is the perfect amount of spice from the jalapeno, cayenne and chili pepper and smoke from the cinnamon and cumin.

You can dish this up in bowls, serve over rice or warm some tortillas and you’ve got fajitas.

In the summer I love to eat corn: corn on the cob boiled, grilled, roasted and even raw corn cut straight off the cob. If you aren’t a fan of the sweet goodness that is raw corn, you can eliminate that step from the recipe or throw some corn in with the pepper step, I won’t be mad at you!IMG_8667

What to buy (serves 3-4):

  • 2 jalapeños, one de-seeded, diced
  • 1 small tomato, diced
  • 2 pounds beef flank steak, cut into strips
  • 4 ounces roasted green chilies (from a can)
  • 1 ear of corn, cut off cob
  • 2 cups frozen (or fresh) onions, red and yellow peppers, cut into strips (I used the ever so handy frozen mix from Trader Joe’s)
  • 1 cup roughly chopped fresh cilantro for garnish
  • 1/2 cup pepper jack cheese

for the steak marinade:

  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon red chili pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • juice of 1 lime
  • salt and pepper to taste

What to do:

  • combine marinade ingredients and pour over beef, allow to marinate for at least an hour in the fridge
  • heat a large skillet or over medium-high heat and add tomato,  peppers and onions, allowing to cook while you stir occasionally for about ten minutes
  • add the beef to the skillet and cook turning occasionally, for another 10 minutes
  • reduce the heat to low, cover and gently simmer until the meat is very tender, about 20 more minutes (or more if you have the time) adding water if the sauce gets too thick
  • season with salt and black pepper
  • garnish with corn, cheese and cilantro before serving
  • IMG_8600 IMG_8597 IMG_8676 IMG_8671
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