Steak Fajitas

I love steak fajitas and it is about time I make some for myself. The stir fry veggies are very tasty and the steak was cooked perfectly. I just need to learn how to slice steak better.

The Recipe:
1 tbsp. vegetable oil
1 lb. flank steak or skirt steak
1 large yellow onion, peeled and sliced with the grain (from end to end), about half inch wide at widest point
2-3 bell peppers of various colours, stemmed, seeded, de-ribbed, sliced lengthwise into strips
Salt, to taste

Marinade
Juice of 1 lime
2 tbsp. olive oil
2 cloves garlic, minced
1/2 tsp. ground cumin
1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped
1/4 cup chopped fresh cilantro, including stems

1. Mix all marinade ingredients. Coat the steak with the marinade and let it sit at room temperature for an hour, or longer in the fridge. Before you cook the meat, wipe off most of the marinade and sprinkle the steak with salt.

2. Set a large cast iron pan or griddle over high heat and let it heat up for 1-2 minutes. Add the oil and let heat up for 1 minute. Add the steak and fry on each side for 3 minutes (for medium rare for an average flank steak), or until desired doneness. If the pan starts to smoke too much, reduce heat to medium-high. You want to brown the steak, not burn it. Remove from pan and let sit, tented with foil, for 5 minutes.

3. Cook the vegetables while the meat is resting. Add a little more oil to the same pan if necessary, then add the onions and bell peppers. Let these sear for 1 minute before stirring, then stir every 90 seconds or so as the veggies sear. Cook for 5-6 minutes total.

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4. Slice the meat against the grain at an angle into thin slices.

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5. Serve immediately with your favorite fajita toppings: shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole, and warm flour tortillas (or lettuce leafs).

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My Experience:

I always want to go to Lonestar to have fajitas but it is just too expensive to do on a regular basis. So now I can make it whenever I want! (Well, when I find some steak on sale). I just prepped everything and left all of the ingredients on the counter and it was a ‘serve-yourself’ kind of meal.

One pointer: After frying the steak, do not clean the pan before frying the veggies. You really want to pick up those flavours from the steak marinade in the seared veggies.

I did not put any Jalapeño peppers in the marinade but I had some sliced up for toppings (my boyfriend likes spicy and I don’t). Although I had flour tortillas for my boyfriend, I am gluten-free now so I had mine in romaine lettuce leafs. It’s unbelievable how much more you can eat when you don’t have the tortilla.

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One thing that I learned, I really need to learn how to properly slice meat to get the slices even and thin. I’ll get the hang of it…

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