Get Ahead: Freezer Steak Fajitas

Freezing uncooked meat and vegetables in marinade is probably my new favorite "get ahead" option.

I especially love these freezer meals for quick weekends away. I pull out the bag of raw, frozen whatever and stick it the fridge just before we hop in the car on Friday. By Sunday afternoon when we get home, dinner is ready and waiting to be sauteed or baked or grilled!

And with the way we hem and haw and debate takeout options, this is SO MUCH EASIER. And cheaper. And healthier.

Freezer Steak Fajitas
Recipe slightly adapted from Ree Drummond
Prep time: 10 minutes   Cook time: 7-10 minutes  

NOTE: This recipes makes two freezer meals for us.

1/2 cup EVOO
2 tbsp Worcestershire sauce
1/3 cup lime juice
3 cloves garlic, minced
1 tbsp cumin
1 tbsp chili powder
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp sugar
One 1.5 lb flank steak, thinly sliced
2-3 bell peppers (pick a color, any color!), sliced
1 medium onion, halved and sliced
Oil, for frying

1. In a small bowl or measuring cup, mix together the EVOO, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Set aside.

Quick, simple, easy marinade with plenty of heat.

2. Using two gallon-sized freezer bags, into each place half of the peppers, onion, and flank steak. Pour half the marinade into each bag.

Why yes, I live in Packer Country and used green and yellow peppers.
What's your point?

It's what's for dinner.
Dun dun dun!

Never, ever, ever, ever, EVER forget to label. 

3. Close the bags and gently toss and massage the ingredients around to coat everything in marinade. Toss in the freezer for later.

Stir, slice, divide, and toss.
It's just that easy.

4. To prepare for dinner, heat 1-2 tbsp of oil in a large skillet over medium high heat. Pour the thawed mixture, marinade and all, into the pan and cook, stirring often, until the veggies are tender and beef is cooked, about 5-7 minutes. Serve in warmed tortillas with toppings of your choice.

Thaw first!

Truly, dinner on the table faster than I can order Chinese.

Now, I do realize that not everyone is in love with freezing things like I am. If you want to make these for dinner this weekend, toss the ingredients into a large bowl, cover with plastic wrap, and marinate at least two hours in the fridge.

Whether you choose to eat this now or later, the flavor of this is fantastic! It's spicy and tangy and all things that good beef fajitas should be. Personally, I don't like soggy peppers so I slice mine pretty thick. I think the thicker slices hold up better to freezing and thawing too. And as for toppings, I use what I keep on-hand, which is usually shredded Cheddar and sour cream. This would be fantastic with some chopped cilantro too if you have some!

p.s. I wouldn't keep these in the freezer longer than about 6 months.

Stuffed Flank Steak

I have gone back and forth, back and forth, back and forth on whether I should post this one yet.  There are a few changes I'd like to make to the recipe (nothing major, just minor adjustments) so I feel like I should do those before sharing.  But it tasted really good, so why not share?  But I want to make sure it's perfect first!  But... but... but....

And then it hit me.

My Picky Eater, my resident I-rarely-enjoy-anything-with-beef child, asked for seconds of this.  And my toddler requested thirds.

So no matter what adjustments I make to this recipe, it would be wrong to NOT share this with you now, as it is, because clearly the flavor of this dish is nothing short of miraculous!

Stuffed Flank Steak
Recipe slightly adapted from Family Circle
Prep time: 20 minutes   Cook time: 45 minutes   Rest time: 15 minutes

1 flank steak (1 1/2 to 2 pounds)
1 package frozen chopped spinach, thawed
1/2 cup crumbled blue cheese
1 cup-ish chopped roasted tomatoes
2 tbsp bread crumbs
1 egg yolk
About 3/4 tsp garlic salt, divided
About 3/4 tsp ground black pepper, divided
1 tbsp olive oil

1. Heat oven to 425 degrees F.

2. Lay steak on work surface. Holding sharp knife parallel to work surface and starting at a long side, slice flank steak in half to opposite long side, without cutting all the way through; open up the steak like a book. Flatten to an even thickness (you do want to try and get the meat fairly thin to make for easier rolling later).

Regular ol' flank steak

Slice this open carefully!

Sliced open but waiting to be pounded

Flattened out

3. Squeeze liquid from spinach; discard liquid. In medium-size bowl, combine spinach, cheese, peppers, bread crumbs, egg yolk, 1/4 teaspoon each of the garlic salt and the pepper.

Mmmmmmmmmmmmmm..... filling......

4. Season steak with an additional 1/4 teaspoon each of the garlic salt and pepper. Press filling onto steak, leaving a 1-inch border on all sides.  [NOTE: You'll want the filling layer to be thin so you may not use all of what's in the bowl; that's OK!  This is one of those adjustments I want to make.  A thick layer of filling will make for more difficult rolling]

I love all the pretty colors and flavors of this filling!

5. Roll up steak to enclose filling, beginning on a short side; the grain of the meat will be running from left to right. Tuck any loose filling back into ends.

Anyone else think this is begging for an outer layer of bacon?

6. Tie steak with cotton twine at 2-inch intervals to secure OR, if you don't have cotton twine, use a few toothpicks at the seam to secure the edge. Rub outside with oil, then sprinkle with remaining 1/4 teaspoon each garlic salt and pepper.

I used my broiler pan for the whole cooking process.

7. Roast at 425 degrees F. for 35 minutes, then increase heat to broil and broil for 10 minutes, turning once. Let meat rest 15 minutes. Remove twine or toothpicks, slice, and serve.

ALWAYS tent meat with foil and let rest BEFORE cutting into!!

Ok, now before you sprint to your kitchen to make this, in the interest of full-disclosure, I need to make something clear.  My kids didn't care for the filling.  I'm still counting though that they liked this dish!  I think part of it was that there was just too much of the filling.  And I may adjust the amount of spinach in it too, or change up the cheese a little.  At first Kieran enjoyed the whole thing, but then took a bit of just the filling and wouldn't touch it again.  Gavin also had a bite of just the filling, and though he didn't cry or gag, he didn't love it either.  That's ok though, this is how we learn!  At least the boys enjoyed the beef and the filling flavor wasn't completely offensive.  That gives me enough to go on for my next attempt!

Beef with Broccoli

Dear Chinese Food Restaurants,

I'm very sorry but... I'm breaking up with you.  I know this may come as a shock, but let's be honest here.  There's been a growing distance between us.  I know we've both tried to pretend the silence wasn't there, that things were just fine.  But they're not, and they haven't been for a long time.

You may not quite realize this but you've changed.  In the beginning, things were great!  They were amazing actually.  But now....  it's just not working anymore.

You see, I like my beef and broccoli untainted, simple, pure.  When I order B&B, I don't want bamboo shoots, onions, carrots, and a host of other veggies.  I truly just want broccoli.  And the beef?  Well, you have to admit that you've been off there too.  The flavor is just not the same.  It's not tender, and often overcooked actually.

Please know that I cherish the times we had together.  We had fun!  But it's time I moved on.  I found something else, and it works for me.  I wish you all the best, and know you'll find someone new.

With love,

Jeanna

Beef with Broccoli
Recipe adapted from Rainy Day Gal
Prep time: 10 minutes   Marinating time: at least 1 hour   Cook time: 10 minutes

For the marinade
1/2 tsp baking soda
1 tsp sugar
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp water
2 tbsp canola oil
1 to 1 1/2 lbs flank steak, thinly sliced

For the stirfry
1/2 cup soy sauce
2 tbsp brown sugar
4 cloves garlic, minced
1 tbsp grated fresh ginger
1 tsp orange zest
2 tbsp flour
1 tbsp dry white wine
3 tbsp canola oil, divided
4 cups fresh broccoli florets

1.  For the marinade: In a resealable bag, whisk together the baking soda, sugar, cornstarch, soy sauce, water, and canola oil.  Add in the steak strips, close the bag, and smush things around to get everything coated.  Refrigerate for at least one hour.

Beef: it's what's for dinner

2.  For the stirfry: In a small bowl, whisk together the soy sauce, brown sugar, garlic, ginger, orange zest, flour, and wine.  Set aside.

It helps to have everything ready to put in the pan.

3.  Heat 2 tbsp canola oil in a large skillet or wok over high heat (when you can see it shimmer, it's hot enough).  Carefully add the broccoli to the skillet and cook, stirring frequently, until they are bright green but still crisp, about 3 minutes.  Pour the broccoli onto a plate and set aside.

LOVE LOVE LOOOOOOOVE that bright green color!!

4.  Heat the remaining tbsp of oil in the skillet; again you want it shimmering hot.  Add the marinated beef and half of the sauce mixture.  Cook, stirring often, about 3-4 minutes until the meat is cooked through.  Stir in the broccoli and the remaining sauce and heat through, about 1 minute.  Serve over hot rice.

Pardon me while I go mop up my drool

I won't embarrass myself by telling you how much of this I ate.  Let's just say I was really full when I went to bed.  So not only was this flavorful and contained ONLY the ingredients I wanted, this came together in less time than it would for takeout to be delivered to my door.

Oh yeah, I found something new and I'm sticking with it!

The Way to a Man's Heart...

The other day I asked my husband what he would like for Valentine's Day.  Like most men I know, he's really hard to shop for.  I mean really.  So I thought I'd just ask him what he'd like to get.  And what does my wonderful hubby tell me?  Nothing.  No, literally I mean he doesn't want anything.  Well now how fair is that??  I cannot, in good wife conscience, allow him to let me not get him anything!  That's just wrong.

I may not have clue as to what to buy for him, but I can cook him a really good dinner.  In the past, I've tried to make fancy, oo-la-la seafood-type Valentine's Day dinners.  They usually turned out ok.  However I married a truly Committed Carnivore.  This time, I want to make something that would really go to my man's heart.

Marinated Flank Steak with Blue Cheese Sauce
Recipe adapted from So Easy

3 tbsp olive oil, divided
1 tbsp balsamic vinegar
1 tsp brown sugar
2 cloves garlic, minced
1 1/4 lbs flank steak
Cooking spray
1 medium onion, cut into 1/4-inch think rounds
Salt and pepper
3 tbsp crumbled blue cheese
3 tbsp lowfat buttermilk
Dash of Worcestershire sauce

1. In a small bowl, whisk together 2 tbsp of the olive oil, the balsamic vinegar, brown sugar, and garlic.  Put the steak into a resealable plastic bag with the marinade and put in the fridge for at least 1 hour and up to 8 hours.  Allow the meat to come to room temperature before cooking.  Pat meat dry before cooking.

2.  Preheat broiler.  Brush both sides of the onion slices with the remaining tbsp of oil and season with salt and pepper.  Broil until they are softened, about 6 minutes per side.  Separate into rings and set aside.

3. Remove the meat from the marinade and season both sides with salt and pepper.  Discard the marinade.  Broil for about 5 minutes per side for medium rare.  Let rest for 5 to 10 minutes before slicing thinly on the bias.

4. In a small, combine the blue cheese and buttermilk with a fork, mashing until creamy.  Stir in the Worcestershire sauce.

5. Serve steak with the onions and drizzle with blue cheese sauce.

When I first read this recipe, I thought for sure it was a weekend-only kind of recipe.  Then I read it more closely and saw it was totally doable for after work.  The marinade takes literally two minutes to assemble and pour over the steak.  The meat takes 10 minutes to cook, with another 10 to rest.  Throw in a bagged salad and some crispy rolls?  Weeknight Valentine's Day dinner in under 30 minutes!

So now I have a happy hubby with a happy tummy, and that makes this wife very, very happy indeed. :)