In the fridge: a couple cups cooked leftover brown rice. About a cup of tomato puree. The end of a Greek yogurt container. Odds and ends of two big squashes. Half a red onion. A lot of hot peppers from the CSA. Some sad looking cilantro. Some dubious ham lunchmeat. And the memory of a chimichurri fajitas recipe you saw somewhere where there was zucchini in the fajitas (turns out it was in “Almost Meatless”, though I didn’t follow their recipe precisely).
Add about a half pound steak from the freezer, some pantry staples and a few random tortillas (white and wheat), and I had chimichurri fajitas and makeshift Mexican rice (recipe to follow). Open a can of refried beans and dinner was served.
About 8 oz steak
about 2/3 bunch cilantro
handful parsley
splash or two red wine vinegar
2 garlic cloves
salt and pepper
juice from a lime
flour tortillas
greek yogurt, tossed with cumin and salt
half a green zucchini, sliced
half a yellow squash, sliced
about 1/3 red onion, sliced
olive oil
In food processor, combine cilantro, parsley, vinegar, lime juice, garlic, salt and pepper. Pulse, adding olive oil until desired consistency.
In a bag, marinate zucchini and onion with a big spoonful sauce. With another big spoonful of sauce, spread on steak and season with salt and pepper. Marinade for 30 min. Reserve remaining sauce for later.
Heat cast iron pan. Sautee onion/zucchini until done. Cover. Add a little oil to cast iron. Sear steak on 1 side for about 4 min – flip, and cook another 3 min or so. Let rest. Slice against the grain.
Combine meat and zucchini in tortillas, adding a dollop of sour cream, and if you like, a bit more chimichurri sauce.
