Steak Fajitas are easy to make, a great family and crowd favorite, and almost a meal in themselves with seasoned peppers, onions and steak.
I’ve always loved fajitas, and these Steak Fajitas are among my favorites. Fajitas just make a great, easy meal and are basically pretty healthy. I also have become a bell pepper addict, along with green chiles and various other kinds of peppers. I throw bell peppers into eggs, potatoes, soups, on burgers, just about anything. Plus, this steak fajita mixture is just wonderful on a steak fajita salad. Just take a bowl of mixed greens and pile the fajitas on top. A nice ranch dressing is good.
I start with a skirt steak, which is thin sliced – so when you marinate it, the marinade completely permeates the meat. It makes for a very flavorful result. You can really use just about any steak – just slice it into thin strips before marinating.
You might also serve it with shredded cheese, onion dip, guacamole. This is a great dish to serve on a buffet.
Hope you enjoy it!
- 1 cup coarsely chopped cilantro
- 4 garlic cloves
- 2 tbsp lime juice (about ½ large lime)
- ¼ cup olive oil
- 1 small jalapeno (2 tbsp chopped)
- 1 tsp sea salt
- 1 tsp fresh ground pepper
- 1 lb skirt steak (or your preference)
- 4 bell peppers, any color
- 1 large onion
- 2 tbsp oil
- 8 6-inch flour tortillas
- for garnish: sour cream, chopped tomatoes, guacamole, shredded cheese, salsa
- Cut garlic cloves in half and remove any green sprouts (they are bitter).
- Cut jalapeno in half, remove seeds, and coarsely chop.
- Put the cilantro, garlic cloves, lime juice, olive oil, jalapeno, salt and pepper in a food processor or blender and pulse several times until you have a lumpy pesto.
- Trim fat off steak and cut into ½ inch strips about 1-2 inches long. If using a different cut of steak, just cut into similar size strips.
- Layer the steak and cilantro jalapeno pesto in a bowl to coat the steak. Cover and refrigerate for 2 hours up to 2 days.
- Cut the bell peppers into ½ inch strips. Slice the onion into ¼ to ½ inch strips.
- Pour oil into large skillet and set to medium heat. Add the steak and brown lightly on all sides for a few minutes. Add the bell pepper and onion, reduce heat to medium low, and cook about 5-10 minutes or until vegetables are soft, stirring every minute or so.
- Increase heat to high and sear while stirring so you get browned edges, about 1-2 minutes.
- Remove from heat and assemble the fajitas: for each scoop about ½ cup of the mixture onto a tortilla and fold over. Serve with sour cream, chopped tomatoes, guacamole, shredded cheese.
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