• NY Strip Fajita

    New York Strip “Fajitas”

    These are not what you’d call traditional fajitas, but we were looking to mix up our Mexican-inspired menu a bit. We have done plenty of taco/enchilada variants so it was time for something along the vein of Taco Tuesday, just elevated. Enter this awesome New York Strip recipe. Rob really took the lead for the steak, as usual. It’s something he really enjoys cooking and experimenting with, so I am going to let him keep going with it. The steak cooking technique is old-school European in style. Rob took the traditional French butter basting technique but added a lot of Mexican inspired flavor. First was the spice rub for the…

  • steak tacos

    Flank Steak Tacos with Corn-Avocado Salsa

    Its almost Cinco de Mayo and that obviously means its time for a taco post. Flank or skirt steak remains one of my favorite taco meats. Its flavorful and easy to cook. For this one, I went with a pretty traditional fajita mix for the seasoning. I have gotten this spice mix down and didn’t really feel like messing with a good thing. The real highlight of these tacos is the Corn-Avocado Salsa. Roasted corn and avocado provide a really nice flavor and textural contrast that really enhances the taco experience. This was also the first time we tried queso blanco as our cheese topping instead of Cotija. I am…

  • Steak Fajitas

    Skirt Steak Fajitas

    Fajitas are so easy to make and scale really well so you can feed just about any size group simply.  They make a great weeknight meal or a great party dish.  They are also really versatile and can be enjoyed as rice bowl toppings, in tacos, or enchiladas. I have recently become a big fan of the weeknight rice bowl meal and fajitas are a perfect protein for one.  They are quick to whip and and can be cut to mix well with the rice so you can get an easy, complete bite! I like mine with a hint of smokiness from chipotle powder.  You can easily make these a…