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Steak Fajita Bowl

Had one corn tortilla left, crisped it up as a topper for a fajita bowl.

Breakfast – Dreamcicle Overnight Oats

Lunch – BLT

Thaw a Mexican marinated freezer steak. Reserve the marinade.
Pat steak dry.
Slice some peppers from frozen, and an onion.
Slice the round portions from the tortilla, then halve and slice the rest into equal size sticks.
Tortillas, shredded cheese, rice, lime, avocado, cumin, coriander, jalapeno powder, and sliced jalapenos from a jar, salsa, and chipotle crema, corn, onions, peppers and garlic.
Get a good sear on the steak in a hot cast iron.
In the same pan sear some frozen corn just to get some color and heat through.
Remove the corn and add the peppers and onions, pour over the remaining marinade. Stir until tender but not limp.
Heat oil in a small pan, and fry the tortilla strips until golden.
Heat a rice pack in the micro until hot.
Top the hot rice with shredded cheese.
Place corn on one side, and veggies on the other.
Place the sliced steak in the center.
Top with jalapenos, salsa, tortilla strips and crema.
Yum!

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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