This past Saturday, I made lunch for James and a good friend of ours as they worked really hard on our chicken coop. Since our friend isn't gluten-free or grain-free or low-carb or any of those things, I didn't want him to feel like he was suffering by being here all day, at the mercy of my cooking. I whipped up a quick Pepper Steak which turned into a fajita bowl, complete with garnishes of lettuce, salsa, guacamole and goat cheese (for James, anyway). I don't think our friend suffered at all!
1 lb flank or outside skirt steak
lard or bacon grease
2 medium onions, sliced
2 green peppers, sliced
3 jalapenos, seeds and veins removed, diced
salt and pepper
1. Heat a large non-stick skillet over medium heat. Salt and generously pepper flank steak, then place into hot skillet to sear. Once browned, flip over and continue to cook until browned but inside is still pink, medium. Remove flank steak to a plate, cover with foil and allow to rest while cooking remaining ingredients.
2. Heat lard or bacon grease in skillet. Add onions, peppers and jalapenos, cooking until onions are tender and caramelized, about 10 minutes. Salt and pepper to taste.
3. After flank steak has rested, slice thinly with the grain. Add sliced steak and any accumulated juices back to the skillet. Stir to incorporate. Serve.
Optional garnishes: lettuce, guacamole, salsa, sour cream and cheese (if you do the dairy thing)