Dominican Chimichurri Burgers

Did you enjoy watching the Olympics earlier this month?

I’m sorry to say that I wasn’t able to watch as much of the competition as I’d have liked. Being on the West Coast [for the first time] made watching Prime Time a little difficult as I saw everything on social media posted by my friends and family and NBC in the afternoon before it was finally broadcast out here.

And to add insult to injury, Prime Time happens to be bed time for my boys. I’d hit “record” on the DVR but by the time I sat back in front of the TV I was definitely falling asleep.

What does any of this have to do with the recipe I’m blogging about today?

For the Opening Ceremonies we were invited to an Olympics party. Everyone was to bring a dish representing a different country; the hosts were taking care of America.

I took on both the Dominican Republic and Poland – taking the opportunity to delve into my family’s heritage. (My dad is Dominican and my mom Polish.)

Unfortunately we had to back out the day of the event due to the hectic-ness that had been my husband’s work that week. I’d even had to take two attempts at my Polish dish (which I’ll share during the holidays)!

The dish representing the DR: Chimichurri Burgers! My dad thought I was insane when I told him what I was making. “The DR is not known for their burgers.” A Google search tends to disagree. The “chimi” is quite a popular street food burger.

The chimi, as it’s known, is also now quite popular in my house! As I do with all burgers now, 1/4 of the mixture was formed into meatballs for the boys. The remaining three patties were were devoured! Yes, I had a burger and a half myself. Yes, I want more.

Dominican Chimichurri Burgers

Ingredients for burgers:

  • 1 lb ground beef
  • 3 1/2 tbsp soy sauce, divided use
  • 2 tbsp Worcestershire sauce
  • 3 tsp garlic powder, divided use
  • 2 tsp onion powder
  • 1 tsp Kosher salt
  • 1/2 tsp black pepper
  • 2 tsp olive oil
  • 3 C sliced cabbage
  • 1 tomato, thickly sliced
  • sliced red onion
  • 4 hamburger buns, toasted
  • 1/4 C ketchup
  • 1/4 C mayonnaise

Steps:

  1. In a large bowl, mix ground beef, 1 1/2 tbsp soy sauce, Worcestershire sauce, 1 tsp garlic powder, onion powder, salt and pepper. Divide mixture into 4 patties.
  2. Grill burgers 4 minutes on each side, or to desired doneness.
  3. Heat in a large skillet over medium heat. Saute the cabbage with remaining soy sauce and garlic powder until tender, about 5 minutes. Remove from skillet and set aside.
  4. Add olive oil to the same skillet and sear tomato slices and onion slices for a minute on each side.
  5. In a small bowl, whisk together the ketchup and mayonnaise with a dash of soy sauce.
  6. Assemble burgers: Spread some of the ketchup mixture on the bottom hamburger buns. Top with a burger patty, tomato, onion, cabbage, and more ketchup mixture.

*This recipe is adapted from Erin at http://thecrumbycupcake.com/dominican-chimichurri-burger/*

"The Chimi" is a popular burger from the Dominican Republic, flavored with soy and Worcestershire, topped with sauteed cabbage, onion, and tomato. | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

#SundaySupper: Budget Friendly Meals

Today’s Sunday Supper theme is Budget Friendly Meals. It’s that time of year when budgets become tested and spending levels go off the charts, so why not save some green in the kitchen. A big thank you to Shelby Ruttan of Gumpy’s Honey Bunch and Caroline Williams of Caroline’s Cooking for hosting this week. Be sure to scroll past my recipe for an incredible selection of penny pinching recipes.

Twice baked potatoes have become my go-to mid-week I-don’t-want-to-cook dinner plan. I can re-purpose leftovers by adding them to the mashed potato mixture. Chili, taco meat, or shredded chicken make for fantastic twice baked potato fillings.

I must admit, I am a complete failure when it comes to a baked potato. I mean, how hard can it be?! Stick potato in oven. Wait. But for some strange reason I can never get the insides of the potato to be cooked. And then I discovered the “baked potato” button on the microwave. My whole world had been turned upside down and the amount of potatoes (and sweet potatoes) we’ve eaten has increased.

Today’s original recipe is inspired by French Onion Soup. I used deli roast beef in this recipe but leftover shredded roast would be perfect, too! Or, you could leave the beef out and use vegetable stock for a vegetarian friendly side dish. Swiss or Gruyere cheese would be a more authentic cheese to add to the mashed potato but I was using what I had available to me, and that was Parmesan.

This recipe is for two whole potatoes, which feeds 2 as a main dish or 4 as a side dish.

An Original Recipe

French Onion Soup Twice Baked Potatoes

Ingredients:

  • 1 sweet onion, thinly sliced
  • 3 tbsp butter, divided use
  • 1/4 tsp beef broth
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp dried thyme
  • 2 baked (or microwaved) potatoes
  • 1/4 C milk
  • 1/8 C sour cream
  • 1/4 C chopped deli roast beef
  • 1/4 C Parmesan cheese

Steps:

  1. In a skillet over medium-high heat, saute onions in 2 tbsp butter until caramelized. This will take approximately 10 minutes, stirring occasionally.
  2. Season onions with 1/4 tsp Kosher salt and 1/8 tsp pepper. Add the broth, Worcestershire, and thyme. Cook until saucy, about 1-2 minutes. Set onions aside. Note: These two steps can be done in advance and caramelized onions stored in the fridge.
  3. Preheat oven to 350 degrees F.
  4. Cut potatoes in half lengthwise and scoop out the insides.
  5. Mash the potatoes with 1 tbsp butter, milk, and sour cream until creamy. Fold in the onions and roast beef. Season to taste with S+P.
  6. Fill the potato skins with the mashed potato mixture. Top with Parmesan cheese. Bake 20 minutes, until the tops are lightly golden and potatoes are warmed through.

French Onion Soup Twice Baked Potatoes for #SundaySupper from Sew You Think You Can Cook

Save-Your-Pennies Soups:
Bean and Bacon Soup by Hezzi-D’s Books and Cooks
Mexican Turkey Bean Soup by What Smells So Good?
Pasta e Fagioli by The Food Hunter’s Guide to Cuisine
Turkey and Dumpling Soup by Palatable Pastime
Vegan Broccoli Cheese Soup by Pancake Warriors

Budget-Savvy Bread and Salads:
Mom’s Buttermilk Biscuits by Grumpy’s Honeybunch
Turkey Salad by Food Done Light

Money-Saving Mains:
Black Bean and Bell Pepper Quesadillas by My San Francisco Kitchen
Cajun Blackened Chicken Thighs by Feeding Big
Chicken Enchilada Casserole by Cosmopolitan Cornbread
Chicken Enchiladas by The Freshman Cook
Chicken Piccata by Monica’s Table
Chicken Tetrazzini by Renee’s Kitchen Adventures
Chimichurri Chicken Thighs by Life Tastes Good
Dutch Baby Pancakes by Brunch with Joy
Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage by From Gate to Plate
Easy Crockpot Spaghetti Sauce by Fantastical Sharing of Recipes
Egyptian Rice and Lentils by Wholistic Woman
French Onion Soup Twice Baked Potato by Sew You Think You Can Cook
Gnocchi with Fennel and Pork by Caroline’s Cooking
Italian Baked Chicken by A Day in the Life on the Farm
Lasagna Stuffed Acorn Squash by Cupcakes & Kale Chips
One-Pot Creamy Chicken and Noodles by A Kitchen Hoor’s Adventures
Orzo with Leftover Turkey and Sweet Potatoes by Cooking Chat
Sauteed Vegetables by Party Food and Entertaining
Turkey Sausage and Pasta by Cindy’s Recipes and Writings
Twice Baked Sweet Potato Bar by Momma’s Meals
Yakisoba (Japanese Stir Fried Noodles) by Curious Cuisinere

Don’t-break-the-bank Desserts:
Apple Pecan Bread Pudding by That Skinny Chick Can Bake
Marshmallow Popcorn Balls by Pies and Plots
Slow Cooker Apple Gingerbread Crumble by The Crumby Cupcake

And more saving suggestions from the Sunday Supper Movement:
Budget-Friendly Meal Ideas for #SundaySupper
8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

SRC: French Onion Dip

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It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned the blog Palatable Pastime. Sue is the writer, photographer, and cook behind Palatable Pastime. She lives with her husband and cats in Cincinnati, not too far from where we’re currently located – I’ll definitely have to check out her restaurant reviews! I’ve actually been to a couple of these locations already! Small world.

Sue’s recipe index actually changed formats during the few days I was perusing her site. She now has “galleries” that are links to her Pinterest boards. It’s actually really pretty clever – go check it out!

I saved over ten contenders to make this month including Bang Bang Tacos, Chinese Chicken with Black Pepper Sauce, and German Sauerkraut Balls. I will be making her Blueberry Kumquat Infused Water for my husband, too, as he has a love for kumquats but we never know what to do with them.

I ended up making French Onion Dip. It’s been on my “list” for a while and I had some potato chips in my pantry. I don’t ever have potato chips on hand, but last month when my mom was here we binge watched Once Upon a Time and enjoyed some chips and dip. I still had some dip in my fridge when she left so I had to buy another bag of chips. Then I ran out of dip. You could see how this could turn into a very dangerous unhealthy shopping cycle. Instead I decided I’d make my own dip – but it never happened. Thank you, Sue, for finally getting me to do it!

I halved the recipe because my husband was out of town for work and I really didn’t need 4-6 servings of dip just for myself… because I would eat it all… I also had to substitute very finely diced scallions instead of wonderful chives because the two stores I stopped at didn’t have any! Hey, Ohio, who’s buying all the chives?!

This dip was so simple and inexpensive to make, I’ll definitely be whipping up another batch as soon as I can get my hands on some chives!

French Onion Dip

Ingredients:

  • 1 tbsp butter
  • 1/2 red onion, finely diced
  • 1/2 C softened cream cheese
  • 1/2 C sour cream
  • 1/8 C mayonnaise
  • 1 tbsp onion powder
  • 1/2 tsp minced garlic (I used 1/2 tsp Gourmet Garden garlic paste)
  • dash of Worcestershire sauce
  • 1/2 tsp Kosher salt
  • 1/4 tsp white pepper
  • 1 tbsp chopped chives

Steps:

  1. Melt butter in a small skillet over medium heat. Cook onions until tender and slightly caramelized.
  2. In a bowl, mix cream cheese, sour cream, mayo, onion powder, garlic, Worcestershire, S+P with a hand mixer. Mix until smooth. (It’s important your ingredients be at room temperature for even mixing. You could also do this in a food processor if you preferred.)
  3. Fold in the onions from Step 1 and the chives, reserving some for garnish.
  4. Place dip in the fridge and serve chilled.

*This recipe is adapted from Sue at http://palatablepastime.com/2014/07/08/french-onion-dip/*

French Onion Dip | Sew You Think You Can Cook

To see the other bloggers who participated in the Secret Recipe Club this month click here:

Thanksgiving for Two and a Giveaway

Thanksgiving is my favorite holiday. I love the food – not just the eating of the food, but I love the preparing of the food, I love traditions, and I love spending time with my family.

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After getting married Thanksgiving became my domain. My parents and brother came to the FL Panhandle along with my in-laws. And no, it’s not awkward and dysfunctional. We are very lucky to get along with both sets of in-laws and better yet, they get along with each other! It’s so much fun having 10+ people gathered around a table meshing traditions and sharing stories.

Now that we are living in Ohio, where it has already snowed this year, in a smaller house with a tiny oven I’ve passed my hosting duties to my mother-in-law. My parents are even flying to Alabama to join us! Unfortunately my brother can’t get away from work so he and his fiance will be spending the holiday with another couple.

Thanksgiving for TwoIf you are spending the holiday with a small group of people, or even just as a party of two, I encourage you to keep reading and look at my perfect menu for all your favorite Thanksgiving flavors made for 2 – 4! And come back next week to see how I use the leftovers in unusual round two recipes!

For my very first Thanksgiving as a Mrs. I introduced a new dish to the holiday table – creamed onions. It has now become my must-have side dish. (Well, that and green bean casserole.) The first time I made this I followed the recipe verbatim, and after a massive amount of leftovers and feedback from the family I have since halved it and removed the pearl onions. Today, I cut that original recipe by 2/3 and still keep the pearl onions out. There are lots of onions to cut and tears to fall, but it’s very much worth it! A bite of creamed onions is the one I save for my last bite of the meal.

Stuart’s must-have side dish is his Papa’s Sweet Potato Casserole. This dish has become a mandatory dish for my family’s Christmas meal, too! I wasn’t going to made a mini-version for this Thanksgiving for Two meal, but the sweet potato is still mandatory. I instead made Twice Baked Sweet Potatoes. The flavors in the filling give the illusion of eating a full holiday spread.

And of course, you must have a turkey. For a small party you don’t need to stress over roasting the perfect bird, instead get a 3lb turkey breast. Lather it with flavored butter, place it on a bed of veggies, and roast it for only 2 1/2 hours. Serve it with your favorite gravy if you so desire.

Roasted Turkey Breast

Ingredients:

  • 1 3 lb boneless turkey breast
  • handful of Kosher salt
  • 1 tbsp sugar
  • 3 carrots, peeled
  • 2 ribs celery
  • 2 onions
  • 1 tbsp room temperature butter
  • 1/4 tsp Italian seasoning
  • zest and juice of 1/2 lemon

Steps:

  1. Once your turkey is thawed place it in a large bowl of salted water with a tbsp of sugar. Put the turkey in the refrigerator for at least two hours or even overnight.
  2. Preheat oven to 350 degrees F.
  3. Chop the carrots, celery, and onion into two-inch pieces and place on the bottom of a casserole dish.
  4. Remove turkey breast from brine and pat dry.
  5. In a small bowl combine the butter with the Italian seasoning, the zest of half a lemon and a squeeze of fresh lemon juice, S+P. Rub butter all over the turkey. Place turkey on bed of veggies.
  6. Roast for 2 – 2 1/2 hours, until an internal temperature of 170-175 degrees F is reached. Allow turkey to rest 5 – 10 minutes before slicing.

*This recipe is modified from Kelsey at http://m.cookingchanneltv.com/recipes/kelsey-nixon/roast-turkey-breast.html *

Twice Baked Sweet Potatoes

Ingredients:

  • 2 large sweet potatoes
  • 1 tbsp olive oil
  • 1 leek, cut into half moons
  • 1 tbsp brown sugar
  • 1/4 tsp ground ginger
  • 1/2 C ricotta cheese
  • 1/4 C shredded Parmesan cheese
  • 2 tbsp chopped fresh sage

Steps:

  1. Preheat oven to 400 degrees F. Wash sweet potatoes, pat dry, and poke with a fork. Bake for 1 hour, rotate potatoes halfway through cooking time. Allow potatoes to cool. (If you are making this with the rest of the “Thanksgiving for Two” menu at this point reduce the oven temperature to 350 degrees.)
  2. Clean leaks by placing them in a large bowl of water. Using your hands, separate the layers, allowing all the dirt to settle to the bottom of the bowl. Remove using a slotted spoon.
  3. Heat olive oil in a small skillet over medium-high heat. Saute leeks until tender.
  4. Halve the cooled potatoes lengthwise. Scoop out the flesh of the potato, leaving enough attached to the skins for stability. Place potato flesh in a food processor. Puree with brown sugar, ginger, S+P. Add the ricotta and puree until smooth. Remove sweet potatoes to a bowl and combine with cooked leeks, Parmesan cheese, and sage.
  5. Place the mixture into the potato skins. Bake for 30 minutes.

*This recipe is adapted from Nicole at http://flavorsbyfour.blogspot.com/2012/11/twice-baked-sweet-potatoes-with-sage.html *

Creamed Onions

Ingredients:

  • 2 tbsp butter
  • 1 red onion, sliced into thin rings
  • 1 sweet onion, chopped
  • 1 leek, cut into half moons
  • 2 shallots, cut into half moons
  • 1 clove garlic, minced
  • 2/3 C heavy cream
  • 1/3 – 1/2 C panko
  • 2 tbsp shredded Parmesan cheese
  • 1 tsp parsley

Steps:

  1. Clean leaks by placing them in a large bowl of water. Using your hands, separate the layers, allowing all the dirt to settle to the bottom of the bowl. Remove using a slotted spoon.
  2. Preheat oven to 375 degrees F. (If you are making this with the rest of the “Thanksgiving for Two” menu 350 degrees is fine.)
  3. In a large, high sided skillet melt 1 tbsp butter over medium-high heat. Saute the red and sweet onions until soft. Season with S+P. Remove to a bowl.
  4. In the same skillet melt the other tbsp butter. Saute the shallots and leeks until tender. Season with S+P. Add the minced garlic and cook another 60 seconds. Remove to the same bowl as the other onions.
  5. Add the cream to the skillet, bring to a gentle boil and let reduce slightly. Add the onions to the cream and combine. Taste and season with addition S+P if needed.
  6. In a small bowl mix together the panko, parmesan, and parsley.
  7. Pour creamed onions into a small casserole dish, or individual ramekins. (At this point you can refrigerate the onions up to 24 hours.) Top with panko mixture. Bake 40 – 45 minutes, or until topping is golden and onions are bubbly.

*This recipe is modified from Bree at http://bakedbree.com/creamed-onions *

Do you remember the super cool ThermoPop I used to check my poached chicken for my Maize and Blue Chicken Salad that I served during the #10DaysofTailgate blog event? If not, ThermoWorks was one of our very generous sponsors. They provided participating bloggers with a ThermoPop and also had a prize package in the giveaway. If you weren’t that lucky person to win a ThermoPop of your very own then, I’m providing you with a second chance! Even if you don’t win, these would make the perfect stocking stuffers for your foodie friends.

The ThermoPop comes in 9 colors. Not only do their bright colors make it a fun kitchen gadget, but it also means it won’t get lost in my drawer of utensils. It comes with a matching “sheath” to keep the probe free from dirt and damage when not in use. The ThermoPop is also easy to use. A simple touch of the front button turns the device and backlight on (the backlight will automatically turn off after 10 seconds to save power), a button on the back will adjust the temperature from degrees Fahrenheit to degrees Celsius, and probably the best feature, another button will rotate the large digital display 90 degrees. There’s no more twisting your head in awkward angles to read your thermometer and there’s no need for a magnifying glass to read the temperature either.

ThermoPop

To enter the giveaway, please follow the link below for the Rafflecopter giveaway. Entries include a mandatory comment on this post answering the question “What is your must-have dish at Thanksgiving?” and additional optional entries to increase your chances of winning.

a Rafflecopter giveaway

Terms & Conditions: This giveaway is open to residents of the United States only, age 18 and older. The ThermoWorks ThermoPop giveaway runs from Wednesday, November 19, 2014 12:00am ET through Saturday, November 21, 2014 12:00am ET. Winners will be randomly chosen and announced on November 22, 2014. Winners will also be contacted by email and will have 24 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.

Disclaimer: ThermoWorks is providing the prize free of charge.  I received a ThermoWorks ThermoPop to use for #10DaysofTailgate. All opinions stated are my own.

Pork Chops with Onion Gravy

I have one more tried and true recipe from April’s edition of Food Network Magazine for this month.

It comes from their “Weeknight Meals” section.

In fact, it looked so good and so easy that I actually made it the same week I received my magazine in the mail!

They suggested serving it with grits, but I went with the more classic mashed potatoes. So I know that my nutrition facts are different from theirs, which indicated this meal is only 483 calories with 45 grams of protein and 18 grams of fat. (To achieve their numbers serve the pork chops and onion gravy with 3/4 C quick-cooking grits and 1/2 C shredded cheddar cheese.)

I am not a huge fan of gravy, and only ever “indulge” in it on Thanksgiving, but I have to admit this onion gravy was spot on. I do love onions so I’m sure that had something to do with the happy dance my taste buds were doing.

Pork Chops with Onion Gravy

Ingredients:

  • 4 3/4″ thick pork chops
  • 2 tsp vegetable oil
  • 2 red onions, thinly sliced
  • 1 tbsp flour
  • 1 C chicken broth
  • 1 bay leaf
  • 1 1/2 tsp balsamic vinegar
  • fresh parsley, for garnish

Steps:

  1. Season pork chops with S+P. In a large skillet over medium-high heat, brown both sides of pork chops in vegetable oil, 3 minutes per side. Remove from the pan and set aside.
  2. Add onions to the skillet and cook, stirring, for 3 minutes. Reduce heat to medium and stir in the flour, cook another 2 minutes. Add the broth and bay leaf until thickened. Add the vinegar.
  3. Return pork chops to the pan and cook until the pork is cooked through.
  4. Serve pork smothered in the onion gravy and garnished with fresh parsley.

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CIC: Gingerbread Spice & Onion

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This month Jutta challenged us with combining gingerbread spice and onion into one dish.

Gingerbread Spice & Onion

I found myself more stumped than I thought I’d be. I considered going in a sweet direction by caramelizing the onions and putting them in a muffin. But I wasn’t sure how the texture would work out. I considered making a warm and hearty soup or stew. And then I decided on a savory bread pudding and mixing in the spice with the custard. But I was really hesitant – I’ve never had bread pudding before and for some reason I fear I won’t like the texture. Maybe I’ll get over this someday and give it a try. So, bread pudding without the eggy custard is essentially a dressing (or stuffing). That would be a perfect fit with Thanksgiving fast approaching.

I procrastinated on making my dish for weeks, blaming allergies that turned into a head cold that turned into a cough. (Which also explains the lack of posts lately) Turns out procrastination isn’t all bad. I was then handed a beautiful, perfect solution to November’s Crazy Ingredient Challenge.

Red Onion Jam Grilled Cheese

Sunday morning after church I turned on Food Network and caught the end of Southern at Heart, Food Network’s newest star Damaris Phillips’ beautiful show. She was making an onion jam with ginger and coriander. Perfect! I substituted the spices for Gingerbread Spice and used red onion instead of Vidalia to add a beautiful holiday color. This jam is perfectly sweet and an excellent accompaniment to your holiday cheese platter. You could even add it to a grilled cheese sandwich or any sandwich for that matter!

Red Onion Jam

Ingredients:

  • 1/2 tbsp butter
  • 1 red onion, thinly sliced
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1/4 C brown sugar, divided
  • 1/4 tsp gingerbread spice

Steps:

  1. Saute onions in butter with salt and lemon zest until onions are translucent. Stir in gingerbread spice. Add 1/8 C brown sugar and lemon juice. Cook 10 minutes until liquid has evaporated. Stirring occasionally.
  2. Add a little less than 1/4 C water to onions and cook another 10 minutes. Stirring occasionally.
  3. Repeat step 2 three more times. (A total of 40 minutes)
  4. Stir in remaining 1/8 C brown sugar until melted.

Red Onion Jam

To see the other blogs that participated in this month’s challenge click the link below:

Candy Corn Inspired Fajitas

Disclaimer: There were no candy corns harmed in the making of these fajitas.

I wanted to bring my candy corn theme to Mexican Monday and I felt the best way to do this was with bell peppers and onion and the best way to showcase the candy corn colors was through fajitas. Using this platform, the white, orange, and yellow aren’t hidden within closed tortillas or underneath melted cheese.

Steak Fajitas

Ingredients:

  • 4 tbsp olive oil, divided use
  • 1 chipotle pepper in adobo, chopped
  • 1 tsp adobo sauce (from can of chipotle peppers)
  • juice of 1 lemon
  • 2 1/2 tsp cumin, divided use
  • 2 1/2 tsp chili powder, divided use
  • 1 tsp onion powder
  • 1 clove garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 1/2 lb flank steak, sliced on the bias into strips
  • 1/2 large white onion, sliced
  • 1 orange bell pepper, sliced
  • 1 yellow bell pepper, sliced

Steps:

  1. Make marinade: combine 2 tbsp olive oil, lemon juice, 1 tsp cumin, 1 tsp chili powder, onion powder, garlic, Worcestershire, chipotle pepper and adobo sauce.
  2. Season steak with S+P and toss in the marinade for at least 30 minutes.
  3. Toss onions and bell peppers in 1 1/2 tsp cumin, 1 1/2 tsp chili powder, S+P. Saute vegetables in 2 tbsp olive oil over medium-high heat. When tender remove from skillet and keep warm.
  4. In the same skillet, cook the steak to desired doneness.
  5. Serve with sour cream and cheese.

*This recipe is modified from Rachel at http://www.thestayathomechef.com/2013/05/flank-steak-fajitas.html*

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