Prep Time: 1 day and 25 minutes
Cook Time: 20 minutes
Difficulty: Easier than guessing the twist of an M. Night Shyamalan movie
Recommended Sides: Rice, beans, wine, and a bit of sunshine.
Tortillas or pita
3 Leaves romaine lettuce
3 Green onions
1/2 Bunch cilantro
1/2 pepper (green, yellow, orange, whatever)
A little salsa or Pico De Gallo
2 TSP Dijon Mustard
1/2 Cup Soy sauce
1/3 Cup lemon juice
1/4 Cup olive oil
1/4 Cup Worcestershire sauce
1 TSP Asian chili sauce
3 garlic cloves
Pepper + salt
Step 1: Let’s Do This
This is one of my favorite recipes of all time. It’s easy, quick, and delicious. It is also really forgiving. Don’t have one or two of the ingredients? Skip ’em and add something else. No steak? Use chicken. No chicken? Use fish (but don’t marinade for a full day). Don’t eat the living? Use soy! Like pineapple? Add it! I think you get the point…
So the day before you want to eat it, go ahead and chop up the steak into thin strips and toss them into a baggie. Mix in the marinade (ingredients above) and squish it around. Let it sit for a day.
Step 2: Game Day
After the marinade has been sitting in the fridge for a day, slap it down on the table and give it a whiff. Delicious. Chop up the lettuce, tomato, cilantro and green onion. Place them in a bowl and set aside.
Chop up the onion and pepper and heat them on the stove on medium for about 5-10 minutes, or just long enough to keep them crispy. Put in a bowl and set aside
Throw the steak and marinade in a skillet on medium-high for about 5-10 minutes, or until the meat just looses the pink hue in the middle (it’s okay if the juice boils a little, just stir it). Set aside.
Step 3: Some Assembly Required
Separate your tortillas (or pita) out and toss everything on. Here’s my preferred order: onions and peppers, other veggies, meat, pico, any leftover sauce from the meat skillet. The result? This: