Don’t let the long ingredient list fool you, these fajitas are easy. You can make the whole dish in one pan, wiping it out as you go. If you want to pick up a steak and mushrooms you can make this for a crowd and totally please your vegetarian guests. The marinade is perfect and imparts that cheesy, hot plate Mexican restaurant flavor, but the sautéd kale with cumin amps up the flavor.
This would be a great dish to make with friends. Whisk together the marinade and while your mushrooms and/or steak marinate chop everything else up and prep the kale. Top these with sour cream, cheese, salsa, and any of your favorite fixings!
If you’re going the omnivore route, a piece of grass-fed skirt or flank steak is the best choice. I actually couldn’t find the skirt or flank, but I picked up a nice piece of sirloin tip which worked perfectly. If you can’t find the exact recommendation talk with your butcher about what will work as a substitution. I got the marinade from the Pioneer Woman, and barely adjusted it. It works great with the mushrooms at all, but don’t tell the cattle farmer’s wife.
Easy Fajitas with Cumin Scented Kale
1 lb skirt or flank steak left whole or 2 large portobello mushrooms, stems removed or sliced
1/4 cup olive oil
2 – 4 garlic cloves minced
2 tablespoons tamari or shoyu sauce
juice from 1/2 a lime
1/2 tablespoon cumin
1/2 tablespoon chili powder
1/2 tablespoon crushed red pepper
1/2 teaspoon kosher salt
1 tablespoon honey
fresh ground pepper
mixed vegetables like peppers, onions, summer squash, etc.
1 head of kale
1/2 tablespoon cumin seeds
1 tablespoon olive oil
juice from half a lime
tortillas, cheese, sour cream, etc.
Place the steak or mushrooms in a shallow dish. Combine all of the marinade ingredients in a glass measuring cup and whisk to combine. Marinate at least 2 hours.
Prep the kale. Remove the stems, and chop into bite size pieces. Place the cumin seeds in a dry skillet and toast over medium heat for a minute or two until they become fragrant. Remove the seeds from the pan and add the oil. When the oil is shimmery add the kale and cook over medium high heat until wilted but still bright green. Add the cumin seeds, lime juice, and a big pinch of kosher salt. Taste and adjust lime or salt if necessary. Remove from pan and set aside.
Rinse the skillet and wipe clean, then add more oil and heat to medium high. Toss all of the vegetables in and cook stirring occasionally for about 4 minutes. Vegetables should be bright with a few char marks. Remove from pan and set aside. No reason to rinse skillet.
Grill the steak or mushrooms. Heat a cast iron skillet to high heat. (turn on your vent, open the windows, turn on the ceiling fan) Add a few tablespoons high heat oil and grill the steak about 2 minutes per side for medium. Let rest 5 minutes before slicing. For the mushrooms, cook a minute or two per side until browned but still a bit firm.
Warm tortillas in the oven or a skillet and serve with all the fixings!
