Are you a fan of fajitas?
Interested in how to make fajitas at home?
While popular at restaurants throughout the Southwest and beyond, truth is fajitas are easy to make at home.
Just marinate, grill, and slice your steak, slice a few veggies, give them a quick toss in a skillet, stir the steak and vegetables together, gather a few garnishes and enjoy.
Did you know that this Tex-Mex specialty that means “little belts” in Spanish, is named for the cut of steak originally used to make them, skirt steak?
While skirt steak, is the traditional cut of beef to use when making fajitas, flank steak and top sirloin work well too.
This recipe for traditional steak fajitas comes from the Southwest The Beautiful Cookbook by Barbara Pool Fenzl.
There are lots of different fajita recipes around, but this is the first one I ever used and is still my personal favorite.
I also boost my fajitas with extra vegetables – tomatoes, corn, mushrooms, zucchini – whenever I can.
Steak Fajita Recipe
For the Marinade:
1/4 cup fresh lime juice
1 jalapeno chili, seeded and minced
1 teaspoon cumin seed, crushed
2 garlic cloves minced
2 tablespoons vegetable oil
1/2 cup beer
For the Fajitas:
1 skirt, flank, or top sirloin steak (about 1 1/2 pounds)
12 flour tortillas
2 tablespoons vegetable oil
1 red bell pepper, cored, seeded, and cut into thin slices
1 yellow bell pepper, cored, seeded, and cut into thin slices
1 green bell pepper, cored, seeded, and cut into thin slices
1 large red onion, peeled and cut into thin slices
Salt and pepper
Shredded cheddar or jack cheese
Place the steak pieces in a shallow bowl or ziplock bag. Combine all the marinade ingredients together and pour over the steak. Seal the bag or cover the bowl with plastic wrap. Marinate the steak for at least 2 hours at room temperature or overnight in the refrigerator.
Preheat oven to 350 F oven. If you are going to grill your steak outside, fire up your grill. If you are going to grill your steaks inside, get your stovetop grill heating. Wrap the flour tortillas tightly in aluminum foil and place in the preheated oven. Heat for 15 to 20 minutes, or until very warm.
Remove the steak from marinade and sprinkle with salt and pepper. Grill the steak over medium heat 10 to 15 minutes; turn and cook another 10 to 15 minutes, depending on how well done you like your steak. Remove from the heat and thin diagonally across the grain into thin strips. Cover with aluminum foil to keep warm.
In a 12″ heavy skillet (I prefer cast iron) heat the vegetable oil over medium high heat. Add the pepper and onion slices. Cook and stir until they are crisp-tender and turning brown in places, about 5 minutes.
Add the strips of steak to the skillet.
Serve with warm tortillas, guacamole, shredded cheese, salsa, diced tomatoes, and cilantro.
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