A Quick Flank Steak Fajita Dinner

So it's nice to be able to simmer a meal one the stove all day. Slow cooked comfort food reeks of homey goodness that hard to describe. The reality of modern life, however, means that it's not practical to prepare long-cooking dishes on a regular basis. This is why Rachael Ray was able to make a career out of hacking together meals in 30 minutes or less.

My "quick" dinner this past week was a quick and simple flank steak fajita, with rice and beans on the side.

Slapping together a few simple components can still come out greater than the sum of its parts

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I wasn't going for authenticity, or to break any culinary boundaries. I just went for something simple and relatively quick/easy. I kept the seasonings to a bare minimum, and didn't even use any hot pepper- thinking that those of us that like heat (me) could add a little chili ourselves later. Surprisingly, it turned out to be a good meal that everyone enjoyed.

I started with a nice flank steak- simply seasoned- salt, pepper, and a little lemon juice, and grilled it for a few minutes on each side to a nice medium (pink in the middle but not bloody). I also took a few green peppers and onions cut into strips, also grilled until they softened and had a little color- much like you would for sausage and peppers, but with only enough oil the lubricate the grill.

For toppings, I chopped up a few plumb tomatoes, and had a little sour cream and shredded cheese. Slice the flank steak into strips, and assemble on a warm tortilla.

As a side dish, I also went simple- classic rice and beans- I cooked up a pot of white rice, and added in a can of pinto beans in sauce, and let it simmer for a few minutes. I added a little extra garlic and a pinch of chili powder for a little extra kick that wasn't blatantly hot. An easy, fun meal that took less than 30 minutes to pull together.

Wrap up your flank steak fajita, and serve with a heap of rice and beans