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4/01/2019

Steak Fajita Recipe



Skirt or Flank Steak served with onions and colorful bell pepper strips and the traditional flour tortillas for the best sizzling dinner in minutes! 


A fajita in Tex-Mex and Mexican cuisine is any grilled meat that is usually served as a taco on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish.

The tradition of marinating and grilling meat began in the 1940s with Mexican ranch workers living in West Texas near the Mexican border. The workers would tenderize the meat by pounding it and marinating it in lime juice before cooking it over an open fire. Then they’d serve it with a variety of condiments rolled in a flour tortilla.


What you need to make Fajitas

Meat -  Flank steak or skirt steak is the best beef cut for fajitas. The most important thing you can do when making fajitas is marinating properly.
Bell Peppers - Fresh green & red bell peppers, cored & sliced lengthwise

Onion - Large onion, thinly sliced

Seasonings - All seasonings can be modified to taste. Chile powder and cayenne pepper can be reduced or increased to taste.




How to Make Steak Fajita

Grill meat, or sear meat in a cast-iron skillet until the desired doneness. Cut your meat into strips.

In a large skillet, saute peppers and onions in oil until crisp-tender. Add meat to peppers and onions. Remove and keep warm.






 

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Steak Fajitas

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Skirt Steak served with onions and colorful bell pepper strips and the traditional flour tortillas for the best sizzling dinner in minutes! .

Ingredients:
  • 1 1/2 pounds flank or skirt steak
  • 4 bell peppers, red, yellow, or green
  • 1 large onion, thinly sliced
  • 8 flour tortillas
  • Marinade
  • 2 tbsp olive oil
  • 1 tablespoon chili powder
  • 1/4 teaspoon cayenne powder
  • 2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon Mexican Oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons orange juice
Instructions:
  1. Marinade: In a large bowl, combine olive oil, orange juice, and seasonings, and mix well.
  2. Add steaks to marinade. Turn to coat; cover. Refrigerate for 2 hours or overnight.
  3. Drain marinade from meat, blot any excess marinade, and lightly salt flank steaks or skirt steaks.
  4. Grill meat, or sear meat in a cast-iron skillet until the desired doneness. Cut your meat into strips.
  5. In a large skillet, saute peppers and onions in oil until crisp-tender. Add meat to peppers and onions. Remove and keep warm.
  6. Serve with tortillas. Top with guacamole and sour cream.

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