Kindred Spirits - the Journey

I'm back...just in time! GinaK is releasing an AMAZING new line of stamps at 12:01am on April 10th!! Here is a sneak peak at these amazing new stamps...I hope you like them as much as I do!

My name is Maria and I live in New Mexico. I am actually from Mexico and moved here with my family when I was just a little girl. I don't have any children yet but my husband and I want to have them someday. But I am an Aunt to my sister's adorable little boy. He and I do so many things together. I am his Godmother too. I take him to church with me every Sunday. He's such a cutie pie!

Last week, he came to spend the weekend at our house so my sister and her husband could go away for a couple of days. While he was here, I taught him how to cook a few things. He loved it! I think he could be a chef someday.

One of the things we made together was Steak Fajitas. He loved hearing them sizzle in the pan.

Next time he comes, we will bake cookies together. I love how close we have become. Besides, it's an Aunt's job to spoil her little nieces and nephews!

Steak Fajitas

1 lb of flank steak or skirt steak
1 large yellow onion, peeled and sliced with the grain, not against the grain as one would normally slice an onion. Slice first in half, and then slice off sections a half inch wide at widest point.
2 large bell peppers, stemmed, seeded, de-ribbed, sliced lengthwise into half-inch wide strips

Marinade:
Juice of 1 lime
2 Tablespoons of olive oil
2 cloves garlic, peeled, minced
1/2 teaspoon ground cumin
1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped (be careful not to touch your eyes or anywhere near your eyes after handling a Jalapeño pepper!)
1/4 cup chopped fresh cilantro, including stems

1 Mix all marinade ingredients. Set the steak in the marinade and let it sit at least an hour, the longer the better.

2 Heat to high heat a large cast iron pan or griddle. Add a teaspoon of olive oil to the pan. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. If pan starts to smoke too much, reduce the heat to medium high. We want the steak browned, not burned. Remove from pan and let sit for 5 minutes.

3 Reduce the pan heat to medium high. Add a little more oil to the pan if necessary. Add the onions, bell peppers. Cook, stirring frequently, for 5 minutes, until the onions are slightly translucent.

4 Slice the meat against the grain into thin slices. If you slice the meat at a slanted angle, you will be able to get your slices pretty thin. Flank steak is flavorful but can be a little tough, so thin slices will really help make it easier to eat.

5 Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas. (Hint for warming tortillas - put in microwave over a paper towel for 20 seconds on high heat.)

PS I stamped the greeting on the inside this time...I know...not my normal MO - but it worked!

To continue the journey, click here