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Steak Fajitas

Steak Fajitas

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!

 

 

Steak Fajitas
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 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
Instructions
  1. Cut garlic cloves in half and remove any green sprouts (they are bitter).
  2. Cut jalapeno in half, remove seeds, and coarsely chop.
  3. 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.
  4. 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.
  5. Layer the steak and cilantro jalapeno pesto in a bowl to coat the steak. Cover and refrigerate for 2 hours up to 2 days.
  6. Cut the bell peppers into ½ inch strips. Slice the onion into ¼ to ½ inch strips.
  7. 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.
  8. Increase heat to high and sear while stirring so you get browned edges, about 1-2 minutes.
  9. 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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