Our nerves are fraying today as temps climb to the 80s upstairs in our new living arrangement. Conveniently, my husband is in Indiana for a week on a business trip, which I really shouldn’t give him too much flack for, considering the torrential rains they are experiencing, and how he was stuck in the airport for hours due to delays. Yet the down pouring of rain in Indiana seems heavenly compared to two ornery youngsters who are starting to disbelieve my “apartment” in the city idea.
I’m taking dinner outside, and grilling up some Fajita Pizzas. If I happen to fall asleep on the lounge chair afterwards with an empty bottle on my lap, no one will judge me. I do love yoo-hoo on a hot day.
Start by marinating 1.5 lbs. of thinly sliced flank steak with 2 tbs of south of the border rub(listed under recipes) or use or own favorite taco seasoning, and 1/2 tbs. olive oil. Marinate for at least an hour in the fridge.
Slice 3 bell peppers(go wild with the colors), and one small onion.
Preheat a cast iron skillet or a pan protected by foil on the bottom on a hot grill. Add 1 tbs. of olive oil and sauté onions for 2 minutes. Then, add peppers and tsp. of salt, and sauté for another 3 minutes. Add marinated steak. Cook for 3 mins. or until steak is no longer pink. This can all be done on a stovetop as well.
Grill up some flat bread. Pizza rounds or even Naan can be used as a base for Fajita Pizzas. Purists need to look away as this dish is neither a fajita nor a pizza, but if we never experimented, then California Rolls would just be an idea stuck in some broke chef’s head.
Move the bread off the direct heat, and spread the sautéed veggies and your favorite shredded cheese on top. Close the lid on the grill and let the cheese melt for a few minutes.