It’s my fourth night in my newly renovated apartment and my copy of One Pot Paleo is staring me in the face saying “What better way to break in your new kitchen, what are you waiting for?!” Of course I couldn’t wait any longer, I just had to dive in and see what I should make. I quickly settled on the Skirt Steak Fajitas, because FAJITAS! So I looked over the recipe and immediately noticed how easy it was going to be to make this dish.
I grabbed the ingredients for the marinade and got right to work. I personally like to marinade my meat overnight if I can. It really allows all the flavors of the marinade to really sink into the meat. The marinade was done in all of 7 minutes, combined with the meat in a ziplock bag, and into the fridge it went.
When I got home this evening, I grabbed the remaining ingredients and began the rest of my prep. WhileI was preparing the veggies, I set the meat out so it could come to room temp before throwing it in the pan. Meat tends to cook more evenly when you bring it to room temperature before cooking. I learned that trick from my friend Vivica at Nourished Caveman. Once my veggies were ready, I heated the pan and threw on the steak. I ended up using flank steak because that is all the store had on hand. Either way, it still worked out great. After I got a good sear and nice medium cook on the steak, I set the meat aside to rest while I began to saute the veggies with the remainder of the marinade.
I’m just cooking away with Tony Bennet playing in the background, thinking how much I am loving my new kitchen and all the space I have. It’s not that big, but bigger than what I had before the move. If I had my wine unpacked, and a glass to enjoy, I think that would have been icing on the cake.
Once the veggies were finished, I plated my dish, took some amateurishly good photos, and then dug right in! I was starving! But this is where it gets deliciously amazing. They were, hands down, the best fajitas I had ever had! NO JOKE! I have had fajitas plenty of times, but these were sooooooo good, that I honestly could not compare them to any other fajitas I had ever had. The marinade is what makes this dish. Getting a good sear on the meat enhances the marinade, as well as the flavors of the veggies. Add a bite of avocado to it, and you’re in heaven! I know! I sound like i’m gloating here, but seriously! They are that good.
If the fajitas are not proof enough how good this book really is, then let me tell you about some of the other recipes that are in this book.
I’m a big fan of Japanese food. Probably because of my brother’s former girlfriend who followed him from Japan when he came home after two years in a teaching position abroad. While they are no longer together, she is still very much a part of our family. She’s the sister I never had. Anyways, there is one dish that she made for us that we could rarely get the name right on. We called it Ohmygoshi. In reality it’s called Okonomiyaki, Jenny calls it the Savory Vegetable Pancake. It’s basically a fluffy pancake made with a variety of ingredients. In her book she uses cabbage, carrots, green onions, scallops, eggs, bacon, topped with a few other ingredients, mayo and a sweet sauce. That will be the next dish I make for sure. Since I discovered I was gluten intolerant, having okonomiyaki wasn’t something I could really enjoy anymore. Now I can, and I can’t wait!
If you also love other kinds of Mexican dishes, Jenny also has a recipe for Plantain Chilaquiles. It has been years since I have had chilaquiles. Next to fajitas, chilaquiles were my other go to for those authentic mexican flavors. I seriously have a feeling that this will become one of my most used cookbooks ever.
So if I don’t have you drooling by now, then you should buy yourself a copy of the book, because you will be.
Get your copy of One Pot Paleo Cookbook here!