The Idaho Rancher's Wife

The Ranch From the Wife's Perspective

REAL Taco a.k.a. Carne Asada

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Tomorrow is Tuesday, so dinner calls for TACOS!  Taco Tuesday is something my family can always get behind.  It satisfies my husbands Mexican craving and it is such an easy meal to adapt for the kiddos.  This recipe has a lot of names- Street Tacos, Carne Asada, Steak tacos, Taco bus tacos, but at our house there is only one name I need to say and everyone knows what I am talking about- REAL Tacos.

The Rancher lived in Mexico, near Tijuana, for a couple of years and fell in love with ALL Mexican food and all the things that makes Mexican food so good.  Things like freshly squeezed lime juice, avocado, pico de gallo, and cilantro.  These are some of the critical things that make these tacos REAL tacos.  But the kicker is the beef.  A flank steak, thinly sliced and marinated with lime juice, cilantro, and jalapeno with a little seasoning, flame grilled for just a few minutes on each side and it is SO GOOD! Its so good that you don’t even have to have it on a Tuesday.

Just a few tips when you make this delish dish.  I have seen some grocery stores that carry a cut of meat called carne asada that is made just for sort a thing.  It is thinly sliced and ready for the marinade.  But you could also grab a flank steak and do the cutting yourself.  If this is the case, when I say thin, I mean super thin.  Like 1/8″ thin.  Between the thin slices and the great grain, you have tender bites perfect for a taco!  It will be a little easier to cut thin if it is a little frozen and if you start in the center of your steak and cut towards the ends.

When it comes time to grill your carne asada, you are going to want a hot grill.  The idea is that you are only going to grill it for a few minutes on each side so you want a good sear on the outside without losing the juices in the middle.  Salting the meat, even just a little, will help keep the juices from dripping out as it cooks.  Let the meat rest for a few minutes and then cut it up across the grain for the best tacos your Tuesday has ever seen!

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Carne Asada

The best tacos your Tuesday will ever see!  These tacos start as thinly sliced steak marinated in spices, cilantro, freshly squeezed lime juice, and jalapeno, grilled hot and end up as taco perfection! 

Ingredients

  • 1/4 Cup olive oil
  • 2 limes, juiced
  • 1/2 Cup cilantro, chopped
  • 1 jalapeno, diced
  • 1-1 1/2 tsp kosher salt
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 lb flank or skirt steak

Instructions

  • Cut steak into 1/8" thin slices and place in glass baking dish.  In a separate bowl. mix together all other ingredients.  Pour over steak and make sure that all sides are well coated.  Let marinate for at least 30 minutes.
  • Heat grill up to high heat.  Place steak on the grill and cook for 2-3 minutes on each side. Remove from the grill, wrap in tinfoil and let rest 10 minutes.  Cut into thin slices against the grain.
  • Serve tacos on your favorite tortillas- corn, white, or homemade!  Top with pico de gallo, sour cream, avocado, cilantro, lime juice, queso or your favorite taco Tuesday fixins!

French Dip Sandwiches

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**Before you start reading this…. I need to say something up front.  I am no food photographer. HAHA… If the pictures don’t look too appetizing, I apologize.  But I do make a promise that every recipe is delicious, easy and family friendly!

Dinner time can be a fight, yes?  It can be hard come up with something easy and fast and something that everyone likes.  When we find something we like we hang on to it for dear life.

Over the last few years our little family has collected a good handful of beef recipes that we come back to time and time again.  One of the first recipes that I loved as a new wife and head chef in my home was these French Dip Sandwiches.  It was easy, it called for ingredients I already had on hand, and it was so GOOD.  It was something that worked well for just me and The Rancher but it was also a great option to feed a crowd.  And it works for feeding the little people in my life too.  If they aren’t interested in a sandwich, the roast makes for a great supper.

This is a pretty ideal recipe when you need something to through in the crock pot early in the day and you want it ready for dinner when you come home.  Come time to eat, all you will have to do is slice up the roast, load up your buns (ha…ha…) and pour a little broth in a bowl.  Then dinner is on.

We dress up this sandwich in all different ways.  I like it with some fancy cheese when I can but The Rancher just puts on good ol’ American cheese (we affectionately call it “slimey cheese”).  Sometimes we cook up some onions and peppers and add them to the mix.  Most times The Rancher puts a little steak sauce on with it.  And every time, we have the yummiest sandwiches ever!

Just a few tips when it comes to making these French Dip Sandwiches. 

-Toasting the buns will help keep your sandwich from getting too soggy.

-If you want the cheese melted, pile it on your meat and put ONLY the meat and cheese in the microwave.  This will keep the bun from getting soggy.

-To change up your sandwich, add peppers, onions, cheese, or mushrooms.

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French Dip Sandwiches

A simple recipe for a delicious and easy dinner that the whole family will love.  A beef roast sandwich dipped in savory broth that will hit the spot every time!

Ingredients

  • 3 pound chuck roast
  • 1 1/2 cups water
  • 1/3 cup soil sauce
  • 1 tbsp onion flakes
  • 1 tsp italian seasonings
  • 1/8 tsp garlic powder
  • 3-4 peppercorns
  • 6 buns

Instructions

  • Place the roast in the crock pot.  Salt and pepper the roast.  Mix together the water, soy sauce, onion flakes, Italian seasoning, garlic powder, and peppercorns.  Pour over the roast.  Cover and cook the roast 7-8 hours on low.  When getting ready to serve, ladle off the fat from the broth.  Remove the beef and cut into thin slices.  To serve, fill buns with roast beef and serve with broth for dipping.

Notes

*Toast the buns to keep the bread from getting too soggy.
*Add cheese, cooked onions or peppers to spice things up. 

Country Style Lasagna with The Rancher’s Wife

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Growing up I didn’t like lasagna.  Don’t know why… just crazy I guess.  Being the kind mother that she is, my mom didn’t make it because I didn’t like it.  And I feel so terrible because lasagna is one of those home cooked kitchen masterpieces!  I finally came to my senses and learned that and now I love, LOVE lasagna.

But I do have one tiny problem with lasagna- the ingredients.  Its not that I don’t like the ingredients.  I love every bit of what goes in a traditional lasagna.  The problem lies in whether or not I have them.  I have to plan ahead and make sure that I have ricotta cheese (did you know it is pronounced rigot?!) and make sure that I make it before it has gone bad.  Of course there is the alternative of using cottage cheese instead of ricotta, but when I buy cottage cheese, I eat it up before it can make it to the lasagna.

See my problem?  Its in the cheese…

But I found a solution!  Cream cheese!  I always have tons of cream cheese (not sure why… maybe subconsciously I’m thinking of making cheese cake!) which means that we have a green light for the lasagna!

Now, for all the Italians out there, I’m sorry if you think that I have taken your beautiful cuisine and ruined it.  I’ll try better to not disappoint in my next Italian recipe undertaking.  I just had to make it in a way that I could use it!  That’s why this is Country Style Lasagna, not From Italy’s Kitchen Lasagna.

I was a little leery to try the cream cheese.  Why mess with something that you know is already so good?  But I was desperate.  So I tried it.  And I don’t think I will EVER go back!  (ok… maybe on occasion…)

Start with some brown hamburger.

Then add in spaghetti sauce.  I actually make mine from tomato sauce, Italian seasonings, basil, oregano, dried onion flakes and garlic.  Plus the salt and pepper or course!  I add in a little olive oil and then a little water to get it to the right consistency.  And I just give a little shake here and there.  Nope, no real recipe… so sorry.

And, I have a confession- I don’t like chunks in my sauce, except for the hamburger of course.  To that end I don’t put in any tomato bits or onions.  But you sure can if it you want!

Then let it simmer for a little while…. simmer…. simmer… Lets those seasonings come ALIVE!

This is the perfect time to cook up the lasagna noodles and whip the cream cheese.  The more the cream cheese is whipped, the easier it is to spread.  I got a little crazy… and added some sour cream too!  Just a dollop…

Once the noodles are cooked, the sauce has simmered, and the cream cheese has been whipped, its time to put it all together.

Grab an 8×8 dish and slather a scoop of sauce around the bottom.  Before layering the noodles in the bottom, coat the top side with a healthy helping of the cream cheese.  Its so much easier to spread it BEFORE its in the pan.  Trust me.  I tried it the other way…  Put the noodles in the pan and cover with a few scoops of sauce.  We like the layers really meaty/saucy, so I put a BUNCH.  Then sprinkle with mozzarella cheese.  And if you are hard core (or just happen to have it in your refrigerator) add some fresh Parmesan cheese.

 

Then repeat!  Cream cheese-ed noodles, loaded with sauce and cheese.

You may have a cute little helper that comes in from the sand pile that tries to pick in the noodles and cheese like I did.  Don’t worry, the eyes in the back of my head caught him before anything disastrous happened!  And after washing his hands he had this very cute face that I just HAD to take a picture of.

And then I (lovingly) kicked him out of my kitchen so that he would stop picking…  He is related to his dad.

Back to the lasagna… Its all layered and done, but you need to do one last thing.  Cover the top with cheese!  Lasagna is meant to be cheesy.  And then for a little extra flav-a, add a little bit more of that yummy Italian seasoning.

Then bake!

Slowly your kitchen will fill with that tantelizing aroma, so either go out so you can’t smell it or… be tough I guess!  But once those precious 30 minutes have gone, you are ready to set the table and eat that delicious masterpiece!

Country Style Lasagna

1 lb ground beef, browned
1 (28 oz) Jar Spaghetti Sauce *
1 (16 oz) pkg Lasagna Noodles
2-3 cups Mozzarella Cheese (and Parmesan Cheese)
1 8 oz pkg Cream Cheese
Italian Seasonings

Mix together browned beef and spaghetti sauce and bring to a boil over medium heat.  Turn down to low, cover and simmer.

Cook noodles according to package directions until ‘Al Dente’.  Set out to cool.

In a mixing bowl, whip one package of cream cheese.  Spread over cooled lasagna noodles.

In a 8×8 baking dish, pour one scoop of sauce and spread over the bottom.  Layer noodles, 2-3 scoops sauce, and 3/4 -1 cup mozzarella cheese.  Repeat layering twice.  On the top, add remaining cheese and sprinkle Italian seasonings across the top.

Cook at 350 for 40 minutes or until the top is hot and bubbly.  Let cool 10 minutes before cutting into.

* For a simple spaghetti sauce, mix 2 (13.5 oz) cans spaghetti sauce and your favorite Italian seasonings (oregano, basil, thyme, garlic, onion, parsley) plus a little salt and pepper.  Add 1 tbsp olive oil and 1/4 to 1/2 cup water.

 

Delicious, Home-Cooked Steak Dinner

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Sunday is Mother’s Day, and I hope you have big plans for pampering the mother’s in your lives.  Maybe you’ll do a little breakfast in bed, beautiful spring flowers, some chocolates maybe or how about a nice dinner to say thank you.

Growing up it was my mom that pulled together those nice holiday meals that added just the right touch to the day.  Not to say that dad couldn’t, but it was mom’s forte.  That usually meant that when it came to Mother’s Day we were already starting without our MVP.  I don’t want you to fall short this Mother’s Day, so here is a SUPER easy, delicuious and easy meal to show the mom’s in your life just how much you care!

At our house you can never go wrong with a nice steak dinner.  And when you cook them on the grill, its minimal mess which means minimal clean up (for you… because momma isn’t doing dishes on Mother’s Day, remember?).

The most important step in making this isn’t going to be at home- its at the grocery store.  A good steak isn’t made with the rubs, seasonings, or marinades (although they do make for some awesome added flavor!).  Its how that calf was grown (ok, so really its starts on the ranch, but you don’t have much control over that!).  At the meat counter, take the time to choose a steak with good color and good marbling- the little flecks of fat that are in the meat.  This is where you get your flavor and what makes a steak tender.  Factor in the cut, or the type of steak, that you are getting.  Choose one that is from the rib area.  Steaks that come from places like the shoulder tend to be a less tender.  Personally, my favorite is a T-bone… yep… I love T-bone steak.

Once you get your steak home the stage is set for some incredible eating with only a little bit of work.  Get the grill hot and ready to go and when its hot, its time to get cooking.

After putting the steaks on the grill, add a little salt.  Partially for flavor, but also because that helps to keep the juicy flavor in the steak.  A LONG time ago you learned about how water follows salt in some science class, right?  This is when you are finally gonna use what you learned!

Let it cook for a good 1-2 minutes and then turn in 45 degrees to give it that criss-cross look.  Besides looking so professional (which is what we’re going for, right?!), those lines are seared, which sort of caramelizes the surface and locks in more of that delicious flavor!

Once you rotate your steak, let it grill for another 2-3 minutes and then flip and repeat.  A little more salt for flavor AND to keep your steak moist.  This time we like to add a little more seasonings- just some pepper and good ol’ seasoning salt (at this house, sometimes less is more!).  After its cooked for a minute or two, rotate.  Give it another good couple of minutes and then you’re done!

Unless you’re going for a well-done cooked steak.  Then you’re not done.  Keep cooking…

Timing is important to cooking steaks.  You don’t want to under cook your meat, pull it off and then have to start over.  Ideally, you only want to flip your steak once.  But the opposite is possible- over cooking.  I’m not a fan of burnt steak… or a dry steak.  I don’t know about you, but pink in the middle is perfect.

But however your momma likes it, is what we’re going for.  And no matter how that is, she is gonna love your delicious, home-cooked steak dinner.  Add some steamed veggies and some fresh watermelon and you will rule the day!

Because really, don’t all the mom’s in your life deserve nothing but your best?

Happy Mother’s Day! (early…)

Steak Kabobs on the Grill

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Its grilling season!  OK, I don’t know that there is an official grilling season… but if there were I would declare it open!  We actually don’t wait for grilling season to get cooking outside.  I’m a big fan of cooking on the grill, partly because that means less dishes to do…

One of my favorites to cook on the grill are Steak Kabobs.  The delicious, bite size pieces of meat and veggies are the perfect dinner to change things up!  I will tell you that everyone loves these.  My baby couldn’t shovel them in fast enough.  So fast that I was fishing the too-big-bites out of her mouth to cut them down to non choking size.  And my boy was thrilled with the idea of eating off of a stick (no surprises there- he is ALL boy).  In fact I might cook more on a stick because then he actually eats!

 

So let’s get down to cooking these kabobs!  (PS, isn’t kabobs just a fun word?!)

 

Since they are steak kabobs, let’s start with the steak.  If cost wasn’t an issue, I would tell you to go get a Filet Mignon.  But a nice sirloin or skirt steak will do great.  Whatever you get, cut it up into 1” pieces.  Try to make them as uniform as possible so that they will all cook the same.

 

 

With the steak cut up, cut up some veggies.  Peppers and onion are a favorite at our house.  And zucchini- The Ranch Princess LOVES zucchini.  Some days I do potatoes too.  If you do potatoes, I recommend that you cook them up before.  They won’t cook on the grill long enough to make them tender.  I have even use baked potatoes to slice up!  If I was a fan of mushrooms I would put them on… but I’m not.  Really you can try anything! 

 

 

 

 

This time we had a treat- pineapple!  If you haven’t tasted grilled pineapple, you have to give it a try!  Some people think it is weird to have warm pineapple… I promise it is so delicious you won’t even think about it!

 

Once everything is chopped up, it’s time for some marinating.  Grab some oil, honey, soy sauce, and lemon juice.  Add in a few shakes of chili powder and garlic powder. 
Mix, mix, mix and then pour over the meat and veggies.  I threw the veggies in a big Ziploc bag with the marinade- it made easier to shake and keep them coated with the sauce.  But you can do whatever you want!

 

 

 

When you’re ready for the cooking (like after 2-3 hours… but the longer the better!) pull out your skewers and get to poking.  I put them on the stick and then straight to the grill, but I wish I hadn’t.  They cook so fast that some were ready before others were even on.  By the time we got to eating them they were cooled.  So skewer them all at once, grill them all at once, and then eat them all at once!

 

Turn your grill to high and stay close once you put them on.  Remember that since they are cut small they will cook fast.  And you want crunchy veggies, not mushy.  Cook them about 7-8 minutes, turn and cook another 5-7 minutes.

 

 

You know the next step- EAT and ENJOY! 

 

I have to tell you a funny about these… The Rancher had a Search and Rescue meeting, so he got to take his on the run (a meal on a stick is the ultimate fast food!).  Not long after he left I got a text from him- #Kabobs #Dabomb.  The fact that The Rancher thinks hashtags are ridiculous just makes it all so much funnier!

 

Steak Kabobs

2 lbs Steak, sirloin or flank
Bell peppers
Small Onion
Zucchini
Fresh Pineapple

Marinade

1/4 Vegetable Oil

1/3 Cup honey
1/3 Cup Soy Sauce
1 Tbsp. Lemon Juice
1/4 tsp Garlic Powder

1-2 Shakes Chili Powder

Cut the meat and vegetables into 1 inch pieces.  (I only listed the veggies that we used, but it isn’t inclusive- try whatever you want!) Mix together the marinade ingredients and pour over the meat and vegetables.  Cover and put into the refrigerator for 2-3 hours (the longer they sit, the more flavorful and tender they will be!).

Drain off the marinade and put the meat and vegetable chunks onto the skewers.

Preheat the grill to high heat and lightly oil.  Place the kabobs on the grill and cook for 7-8 minutes and then turn.  Cook for another 5-7 minutes.

Sweet and Sour Meatballs

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Every once in a while I get caught in a cooking rut, cooking the same thing over and over.  At this point I find one our tried-and-true favorites that I know will satisfy my rancher.  I hit this point this weekend and pulled out an old favorite- Sweet and Sour Meatballs!

 

Funny thing about meatballs at our house… When we were first married, The Rancher just told me not to bother making them- “I don’t like them,” he said.  Then we visited my parents in Montana and had some meatballs and he loved them!  Guess what honey, that’s how I make them…  Now I have all green lights with the meatballs!

 

What I love about a meatball is that you can make it so many ways, add whatever you like, take out whatever you don’t and every time it’s delicious!  They are fast to make and really don’t require a big clean up… I make dinners depending on what I am willing to clean up some days…

 

But the meatballs…

 

I thought I would try something a little new and threw in some bacon and cheese to give it new flavor.  It’s like a bacon cheeseburger rolled into a meatball!  I have to admit, they turned out AWESOME!  Definitely worth sharing!

 

So grab all the meatball ingredients: ground beef, onion, bacon, cheese, egg, toast bits, Worcestershire, salt, salt, pepper, milk, and red pepper flakes.  We only mix up once, so you just as well have it all pulled out! 

Start with the bacon, toast, and onion.  I go for a chunkier meatball, so I don’t worry about getting it all so finely chopped up.  But you do what you want!  I just toast a few slices of bread and chop them up rather than buying breadcrumbs.  It’s my way of making good use of the ends that nobody wants to eat!

Once these are diced, you’re ready to throw it all in together.  Yep all of it!

 

And stir, stir, stir!  If you’re brave you can even mix with your hands.  Unless you’re not into the meat squishing through your fingers…

 

I added my cheese a little at a time so it didn’t end up in one big pile that didn’t get mixed around.  We are going for a little cheese in each meatball!

When everything has been evenly mixed, its time to roll them into meatballs.  I go for a golf ball size, but they all vary.  I have big cowboys and little cowboys, so it all works out!  Place them in a 9×13 baking dish, spacing about 1” apart. 

 

Now with the meatballs ready, it’s time to make a little sauce!  Grab all your ingredients again, pour tem in and mix!  I added a little pineapple juice to liven up the “sweet” part of the sweet and sour.  Yummy!

After it’s all mixed up, pour over those meatballs! 

 

I sprinkled a little parsley on top for just a bit of extra flavor.

Cover it up and throw those babies in the oven!

Let ‘em cook for 20-25 minutes at 400 degrees.  You know their ready when the house is smelled with a tantalizing aroma that you can’t hardly stand! 

Oh… and when they aren’t pink in the middle (that’s probably a better rule to follow!)

 

Next step- EAT!  And share… We had friends over to dinner and was perfect to fill those boys up!

 

 

If you’re ready for a new dinner to spice up your menu, you’ll want to try these Sweet and Sour Meatballs!  I promise, they won’t disappoint!

 

Sweet and Sour Meatball Recipe
1 lb ground beef
1/2 lb bacon
1/4 cup cheese, shredded
1/2 cup toast, chopped into small pieces
2 tbsp Worcestershire sauce
1 small red onion, finely chopped
1/4 tsp pepper
1/4 tap salt
1 egg
1 dash red pepper flakes

 

Sweet and Sour Sauce
¾ cup water

½ cup vinegar

½ cup ketchup
¼ cup pineapple juice
2 tbsp cornstarch
1 cup brown sugar
2 tbsp soy sauce

 

Prepare bacon, cheese, toast, and onion.
Preheat the oven to 400 degrees F.
In a bowl, combine ground beef, bacon, cheese, toast crumbs, Worcestershire, onion, salt, pepper, red pepper flakes, and egg using hands (or a wooden spoon) until well mixed.
Shape into 20 meatballs and place 1” apart in a 9×13 baking dish. 
Mix sauce ingredients together and stir until combined.  Pour over the meatballs.
Cover and bake for 20 to 25 minutes, or until the center is no longer pink. 
Enjoy!

 

Beef Fajitas with The Rancher’s Wife

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As folks that raise beef, we eat beef.  We love beef- every tender, juicy bite of it!

Lately I have been craving fajitas.  Beef with a little Mexican twist is always a favorite for our family.  The Rancher especially loves Mexican food, but it has to be good.  I mean he lived in Mexico for two years (you should ask him about it)so he knows the real stuff!  So when he says I did good, that means I really did good!

I wish I could share our DELISCIOUS fajitas with you, but alas… I can’t.  So how about instead I share the recipe and all the fun I had making them (because it was so fun!).

This might take some room, so click on to read the whole fajita story and recipe!

Lets start with the spices.  I don’t want to say its all in the spices, but it just isn’t quite fajitas with out them!  Get a little bit of onion flakes and paprika.  Add that with some cumin and garlic powder.  Then bring on the hotness with the cayenne pepper, chill powder and the red pepper flakes.  Give it a little salt and sugar and you have a tantalizing concoction that will bring you fajita heavenliness!

With the spices ready to rock and roll, mix in the olive oil.

Pour a little bit more than half of you marinade on the beef.  Slather it around and let it sit (in the refrigerator of course!).  You could just cook it up now but the longer you let it sit, the better the flava!

But this is a good time to get your veggies ready.

Pull out the peppers and onions and get to choppin’.  I go with a variety of colors because it is oh, so pretty!  And the combination of their sweet and spiciness is awesome.

Some days I go with just a straight white onion but today I was feeling the red onion too.

Check out all of that color!  Even the pictures look good enough to eat!

Next step- mix way!  Get that marinade on all those peppers and onions.  Go, go, go!  Some days I even use my hands (shhh, don’t tell!)I even rinse the bowl out a little to get every last bit of it!  Put it in the refrigerator to marinate while we keep going.

When your ready, lets get the steaks cooking.  I wish I had one of those fancy-shmancy grill pans… but I don’t.  So I just pulled out my favorite cast iron skillet.  And if you didn’t want to do that, you could put ’em on the grill outside.  Whatever you do, cook the beef!

But not too long- you want it nice and pink in the middle.  Remember that as hot as it is, it will keep cooking a tiny bit after you pull them off.

Bring out the peppers and onions for some cookin’!  Since I cooked my steaks in the skillet,  I poured my veggies in the same skillet to keep that savory juice left from the meat.

Don’t over cook them, because then you have smushy mess.  We are going for crunchiness!

While their cooking, head back over to the steaks and cut them into thin slices.  Yep… cut, cut, cut!  Can you smell it yet?  Oh, hold on!  You’re almost there!

Once the veggies are awesomely cooked, throw the meat back in the skillet to keep it all nice and hot.  Its a great way to serve it up too!  And not to mention, there is one less dish to do  (I’ll admit that I will avoid one more dish to wash at ALL costs!).

Now we’re ready for the best part- eating them!  Grab your tortillas (extra yummy if they are fried in a little oil) and your favorite fixings!  We go for pico de gallo, mexican cheese (The Rancher LOVES oaxaca cheese!) and a little freshly squeezed lime juice.  How ever you do it, pile ’em high and enjoy!

 

Beef Fajitas

Beef Steak (flank and skirt steak are the most popular, today I used sirloin because that’s what I had!)

1 tsp onion flakes

 

 

 

 

1/2 tsp ground cumin
2-3 Tbsp olive oil
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 onion (or 1/2 white onion, 1/2 red onion)
Tortillas
Cheese
Pico de Gallo
Limes
Sour cream
… and whatever other favorite fixings you want!
Mix together the chill powder, salt, paprika, sugar, onion flakes, garlic powder, cayenne pepper, crushed red pepper flakes, and cumin.  Add olive oil and stir.  Pour 2/3 of mixture on the beef in a prepared dish.  Coat both sides of steak, then cover and return to the refrigerator to marinate. Slice the peppers and onion and pour the remaining marinade over the veggies, coating well.  Cover and return to the refrigerator to marinate.
Heat a skillet over medium high heat, add some oil and cook steaks 4-5 minutes, turning after 2 minutes (for medium rare).  Remove the steak to the cutting board.  Let the beef cool a few minutes and then cut into thin slices.
Heat the same skillet to medium high heat and add the veggies, cooking only a few minutes.  They should be hot but still crispy.  Turn off heat and add sliced beef to the skillet.
Serve it hot on tortillas with your favorite fixin’s!

I think that we made enough, lets invite a few cowboys over!

 

About Me

Hello! I'm Allison, The Rancher's Wife! There's nothing I love more than being out on the ranch with my husband and kids. Join me for a look at what goes on here at the ranch and the life being a rancher's wife!

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