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Welcome to Cooking For One Recipes [2]! This series is designed for those of us who don’t need recipes for big meals- just enough for one person to eat without a ton of leftovers. Or, if you are feeding a large family, you can certainly alter the recipes to whatever amount of people you need!
For those of you who use Pinterest [3] I have created a board that will have all the recipes from this series. Be sure to follow it [3]!
Make-Ahead: Steak Fajitas
I came across this recipe and knew it was worth saving (It came from Real Simple in June 2008 [4])! What is so great about this is you can make this ahead of time and then just freeze a few bags until you’re ready to cook it –up to 3 months later. Total prep time is 10-15 minutes then you just seal it in a Ziploc and pop in your freezer. I’m not a huge spicy fan so I cut out the jalapenos and there is still a little kick, but you can add the jalapenos if you choose.
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Ingredients:
- 1 pound flank steak (I used sirloin steak and it worked great, too)
- ½ onion, thinly sliced
- 1 red bell pepper, thinly sliced and seeded
- 1 teaspoon chili powder
- 2 teaspoons hot sauce
- kosher salt
- 2 1-quart re-sealable plastic freezer bags
(I also added about 3 tablespoons Sofrito tomato base per bag. It just helped add a little more flavoring. You can use any tomato base here if you wish, just for a little extra sauce). If you’ve never used Sofrito before, check it out here [6].
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Freeze it: In a large bowl, combine the steak, onion, bell peppers, chili powder, hot sauce, and 3/4 teaspoon salt. Add Sofrito or tomato base if desired. Divide ingredients evenly among the two bags and freeze.
When You’re Ready to Make
- 4 teaspoons olive oil
- 4 small flour tortillas, warmed
- store-bought refrigerated fresh salsa (optional)
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1) In a large skillet, over medium heat, heat the oil (use 1 teaspoon per serving).
2) Empty the frozen contents of the bags into the skillet. Cook, covered, stirring occasionally to break up ingredients, for 10 minutes.
3) Raise heat to medium-high and cook, uncovered, until the vegetables are tender and the steak is cooked through, 2 to 6 minutes.
Serve with the tortillas and, if desired, the salsa. The flavors are so good, you may find yourself going back for the second bag!
- 1 pound flank steak (I used sirloin steak and it worked great, too)
- ½ onion, thinly sliced
- 1 red bell pepper, thinly sliced and seeded
- 1 teaspoon chili powder
- 2 teaspoons hot sauce
- kosher salt
- 2 1-quart re-sealable plastic freezer bags
- Freeze it: In a large bowl, combine the steak, onion, bell peppers, chili powder, hot sauce, and ¾ teaspoon salt. Add Sofrito or tomato base if desired. Divide ingredients evenly among the two bags and freeze.
- When You’re Ready to Make
- teaspoons olive oil
- small flour tortillas, warmed
- store-bought refrigerated fresh salsa (optional)
- steak fajita stove top
- ) In a large skillet, over medium heat, heat the oil (use 1 teaspoon per serving).
- ) Empty the frozen contents of the bags into the skillet. Cook, covered, stirring occasionally to break up ingredients, for 10 minutes.
- ) Raise heat to medium-high and cook, uncovered, until the vegetables are tender and the steak is cooked through, 2 to 6 minutes.
- Serve with the tortillas and, if desired, the salsa. The flavors are so good, you may find yourself going back for the second bag!