What’s for dinner?

Steak fajitas!


I was chatting with a pal earlier and she recommended fajitas. I’d never made them before, so I naturally had to give them a shot. Here’s what I used and what I did, which’ll yield between three and four fajita rolls, depending on how you divvy up the portions:


  • One large green pepper.
  • Half of a fist-sized onion.
  • Two tablespoons of olive oil.
  • Half a teaspoon each of white pepper, cumin, and salt.
  • Enough tortillas for everyone.
  • One pound of steak.

What do I do with all this? 

  • Slice up the green pepper into thin strips and the onion into small pieces.
  • Clean your knife and cutting board very well (you don’t want enterohemorrhagic Escherichia coli, do you?) and slice the meat into thin strips perhaps half a centimeter in width.
  • Pour a tablespoon of olive oil into a small bowl and mix in the spices. Then roll the meat slices into the spiced oil. Set the bowl aside.
  • Pour the other tablespoon of olive oil into a large skillet, heat, and cook the onion and pepper slices for perhaps five minutes, then remove the onions and peppers to a bowl.
  • Throw the spiced meat into the skillet and cook ’til satisfaction. Add the onions and peppers towards the end so that everything is cooked thoroughly and the whole ordeal is served hot.

Hope you enjoy your fajitas! I’m having mine with two long carrots sliced up on the side, a clementine, vanilla tea and a can of cola. Reading material: a book on Southern Shaolin kung fu.

Got your own fajita recipe? I wouldn’t mind hearing about it!


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