Steak Fajitas with Roasted Cherry Tomatoes & Poblano Peppers

I threw this meal together after having a very long day at work and very little desire to cook. Luckily, I was able to recruit some help from the grill master (aka Tony) and he helped me throw these fajitas together in under 30 minutes. Admittedly, the steaks were pre-marinated, but if you have ever had a steak from Fielings Farm Market then you would understand why we would never bother to do our own marinade. Their steaks –  un-marinated or marinaded – are a-maz-ing! We try to buy most of our meat there because it’s a local, quality food source. We can drive down the road and see the cows that eventually make their way to the market. If you ask me, that’s awesome! There’s nothing better than knowing where your food comes from. #knowyourfarmer

And we know where the vegetables came from too. The cherry tomatoes were straight out of our own garden and the poblanos were from our CSA. Poblano peppers are a wonderfully dark shade of green and have just enough of a “kick” to add a lot of flavor to any meal. I thought this would pair nicely with the sweetness of the roasted cherry tomatoes.

All-in-all, this meal was easy to make and delicious to eat. And if you had a long day at work like I did, I would highly recommend pairing with a very large glass of dry, red wine. Cheers!

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Ingredients:

2 steaks, pre-marinaded (or make your own)
1 1/2 c. cherry tomatoes
1-2 medium poblano peppers
1 t. salt
2 t. fresh ground black pepper
olive oil (about 1/4 c.)
3-4 garlic cloves, minced
soft tortilla wraps
sour cream

Directions:

1. Grill pre-marinaded steaks until medium-well.
2. While the steak is grilling, turn oven on to 400 degrees F. Line a baking sheet with foil.
3. Halve the cherry tomatoes. Thinly slice poblano peppers, about 1/4 inch wide.
4. In a large bowl, mix together tomatoes, peppers, salt, pepper, and minced garlic. Coat with olive oil until everything is coved and mixed together.
5. Spread the mixture out on the baking sheet. Roast in the oven for 15 minutes. Take the sheet out. Mix everything together again, trying to turn over as much of the vegetables as possible. Put back in the oven for another 10 minutes.
6. When steaks are done, cut them into thin (1/2 inch) slices.
7. Warm up tortilla wraps in the microwave (30-45 seconds). Spread sour cream on tortilla and top with steak and vegetable mixture. Enjoy!

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Sour Cream Cucumber Salad

This was one of my favorite summer-time side dishes growing up – and still is! Cool, crisp, and predominantly sour cream! Yum!

My dad claims it’s “an old family recipe”, past down by his Great Grandma Ethel, that was then “stolen by those bastards at Better Homes & Garden’s cook book…”. (Yes, that is a direct quote.) But to take the less extreme side of things, I’m sure it has been a family favorite for a long time and there are many others out there who feel the same. To me, it doesn’t matter as much who created it, but with whom I can share it. Enjoy!

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Ingredients:

2 cucumbers, thinly sliced
1 small onion, thinly sliced
1/2 c. sour cream
1 T. vinegar
1 t. sugar
1/2 t. salt

Directions:

1. Combine the cucumbers and onions in large bowl. (I used my food processor to slice them thinly.)
2. Stir together sour cream, vinegar, sugar, and salt; toss with vegetables.
3. Cover and chill for 2 hours, mixing occasionally (if you remember – I never do).