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Valentine’s Day Meal for Two
February 8, 2017
You may be seeing a trend in my favorite recipes…but Jared and I have a special affinity for the Pioneer Woman’s food – it just speaks to our souls. If you were to walk into my kitchen you’d see every Pioneer Woman cookbook and her place settings to match. Meals for hungry cowboys & cowgirls really hit home during supper time. Many of you reading this may already have dinner reservations at your favorite place in town, but if you want to skip the crowds and Valentine’s Day traffic, try whipping up one of her recipes at home!
Jared & I will not be hitting the town for our Valentine’s Day celebrations. And we are totally OK with that. Like most nights you can find us home and in bed by 9 p.m…..sometimes we even make it to hear the weather on the 10 o’clock news! Now I know what you’re thinking, “Once you get married you never do anything anymore..blah, blah, blah.” In our case, our social life hasn’t dwindled because we got married…Jared and I are at it alone for bringing new calves into the world. We both work hard all day and then set our alarms every 2 hours each night to check cows. If there is an emergency, we bundle up & head to the barn, no matter the time. So far we’ve had 43 calves – a small dent in the herd. This month will be a big month for us and each night we’re praying to wake up to 6 calves to speed things up a bit 🙂
Jared and I went to a concert with some friends on a Wednesday night. We didn’t get home till 2 a.m. and had to go to the barn at 5 a.m. to help a heifer with a calf. I really thought about starting to drink coffee that day….
Next week Jared & I are going to take a swing at making Ree Drummond’s Beef Fajitas. We absolutely love Mexican food and can proudly say we can eat an entire jar of salsa in two days.
I advise checking out her blog post about making them. It’s sure to make your mouth water!
- 1 whole Beef Flank Steak
- 1/2 cup Olive Oil
- 3 Tablespoons Worcestershire Sauce
- 1/3 cup Lime Juice, Fresh Squeezed
- 3 cloves Garlic, Minced
- 1 Tablespoon Cumin
- 1 Tablespoon Chili Powder
- 1/2 teaspoon Red Pepper Flakes
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 Tablespoon Sugar
- 2 whole Medium Onions, Halved And Sliced
- 1 whole Red Bell Pepper, Sliced
- 1 whole Orange Bell Pepper, Sliced
- 1 whole Green Bell Pepper, Sliced
- 1 whole Yellow Bell Pepper, Sliced
- Oil, For Frying
- Flour Tortillas, Warmed
- Cheese (grated Cheddar/jack Or Crumbled Queso Fresco)
- Salsa
- Sour Cream
- Cilantro Leaves
- In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.
- Prepare tortillas, salsa, sour cream, and cilantro.
- Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.
- Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes.
- Slice the meat right before serving and serve with all the fixings!
