Thursday Night Recipe

Steak Fajitas with Roasted Vegetables (serves 3-4, save ½ roasted vegetables)

1/8 cup soy sauce
1/8 cup red wine vinegar
1 tablespoon light corn syrup
1/4 teaspoon hot sauce or more to taste
1/8 teaspoon ground black pepper, plus more for seasoning
Leftover steak, sliced
6-8 tortillas

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon dried Italian herb mix or herbs de Provence

In a shallow dish, whisk together soy sauce, vinegar, corn syrup, hot sauce, and pepper. Add steak and toss to coat. Cover with plastic wrap and refrigerate up to 24 hours.

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Set a large nonstick skillet or stove-top grill pan over medium heat. Spray with cooking spray and add steak with the marinade. Sauté 5 to 7 minutes, until steak is hot. Transfer mixture to a serving platter.

Meanwhile, warm tortillas in the microwave or according to package directions.