Steak Fajitas


2 pounds skirt, flank, sirloin, or hanger steak sliced into ½ inch strips

1 red pepper deseeded and sliced into thin strips

1 green or yellow pepper deseeded and sliced into thin strips

1 medium onion peeled and sliced into thin strips

3 tablespoons olive oil

1 tablespoon lime juice

1/2 teaspoon chili powder

1 teaspoon ground cumin

pinch cayenne pepper

1/2 teaspoon Kosher salt

1/2 teaspoon fresh ground black pepper

2 cloves garlic minced

6-8 tortillas warmed


Place the steaks in a ziploc bag. Place peppers and onions in separate Ziploc bags. In a jar with a screw top or tight lid, combine the olive oil, lime juice, paprika, cumin powder, paprika, salt, black pepper, and garlic. Shake until well mixed. Pour ⅓ of the marinade over the steak, ⅓ of the marinade over the vegetables, and pour the remaining marinade in jars to use while cooking the steak fajitas. Seal the bag tightly and refrigerate for 1 hour to overnight.
When ready to cook, heat a large skillet over medium-high heat. Add the vegetables to the pan and cook until crisp, about 5 minutes. Remove the vegetables from the pan to a plate, then add the steak strips to the same pan. When the steak is cooked through (about 7-10 minutes), return the vegetables to the pot along with the reserved marinade. Serve with warm tortillas and an optional side dish of your choice.
Steak Fajitas Steak Fajitas Reviewed by special recipes on February 09, 2023 Rating: 5

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