I love Mexican food tacos, enchiladas, nachos, margaritas, guacamole and of course fajitas. As much as I enjoy going out to my favourite Mexican restaurant I love to cook simple fresh Mexican meals at home.
Today I’m sharing my version of Steak fajitas. They are flavourful and delicious with a nice kick of heat. This recipe is quick enough for a weeknight meal, but impressive enough for casual dinner with friends or family.
I use flank steak for this recipe since its economical and delicious, but you could use whatever steak is your favourite. If using flank steak you need to marinate for at least 12 hours to tenderize the meat. Also remember to cut your flank steak against the grain to ensure it isn’t tough.
I serve this on corn tortillas with peppers and onions. I also put out salsa, guacamole, cheese and sour cream for topping.
Do you prefer chicken, steak or vegetarian fajitas?
Servings: 6
Ingredients:
- 1 Flank Steak
- 1/2 cup Olive Oil
- 3 Tablespoons Worcestershire Sauce
- Juice of 2 Limes
- 3 cloves Garlic, Minced
- 1 Tablespoon Cumin
- 1 Tablespoon Chili Powder
- 1/2 Teaspoon Red Pepper Flakes
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1 Tablespoon Sugar
- 1 Yellow Onion
- 1 whole Red Bell Pepper
- 1 whole Orange Bell Pepper
- 1 whole Green Bell Pepper
- 1 whole Yellow Bell Pepper
- Oil, For Frying
- Corn Tortillas
Optional:
- Cheese
- Salsa
- Sour Cream
- Cilantro Leaves
Directions:
Whisk together olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper and sugar. Pour half of the marinade over the beef and allow to marinade in the fridge for at least 12 hours or overnight. Refrigerate the rest of the marinate until you are ready to use it.
Slice peppers and onions, pour marinate over the vegetables and marinate in the fridge for a 1/2 hour to an hour. Prepare your toppings, and set aside.
Heat oil over medium high heat in a cast iron or fry pan. Cook the steak 5 minutes per side. Once cooked allow to rest while you cook the onions and peppers. Add the onions and peppers to the pan and cook for 5 minutes until charred and tender. Serve on warm tortillas and top as desired.
Adapted from The Pioneer Woman