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.