Steak Fajitas


November 01, 2018 By:
Tagged: Lunch Lunch. Father's Day Father's Day. Salsa Salsa. Fajitas Fajitas. Mexican Mexican. Dinner Dinner. Tortillas Tortillas. Guacamole Guacamole. Limes Limes. Steak Steak. Peppers Peppers. Bell Pepper Bell Pepper.
Prep:
2-3 hours (marinating time)
Cook:
Serves:
4
These classic steak fajitas will take on a unique personality if you use ancho chili powder, which is made from dried and roasted poblano chilies. This type of chili powder offers a mild heat and smoky sweetness.

Ingredients

Select ingredients:

Directions

  1. Combine the marinade ingredients in a measuring cup.
  2. Place the steak in a shallow refrigerator container. Pour the marinade over the meat, allowing it also to flow beneath. Cover and refrigerate for 2 to 3 hours.
  3. Before cooking, prep the vegetables as described. This also can be done in advance. Put in a zip-top plastic bag and refrigerate.
  4. To cook the steak, heat a grill pan or cast iron pan for 2 minutes over high heat. Use a paper towel to wipe the marinade from the steak. Sprinkle with salt and pepper. Discard the marinade.
  5. Sear the steak on the hot pan for about 3 minutes per side for rare, about 4 minutes per side for medium-rare, or until desired doneness. If you prefer, the steak can be cooked over a hot fire in a charcoal or gas grill. Be sure to quickly sear the surface, not allowing the meat to cook all the way through.
  6. Use tongs to transfer the steak to a plate. Cover with tented foil to keep warm, allowing the meat to rest for 5 to 10 minutes.
  7. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell peppers and onion. Cook for 5 minutes, stirring occasionally, until crisp-tender.
  8. While the vegetables are cooking, stack the tortillas between two damp paper towels. Microwave on HIGH for about 30 seconds, or until moist and warm.
  9. Use a sharp knife to slice the steak across the grain into 1/4-inch strips. (It’s best to slice the meat at an angle, which makes it easier to get the slices thin).
  10. Transfer the beef and vegetables to a bowl or serving plate. Place the warm tortillas in a covered basket. Accompany the presentation with bowls of lime wedges, salsa, and guacamole.
  11. To make each fajitas, spoon some of the vegetables and beef mixture into a tortilla. Add a squeeze of lime if desired. Fold the tortilla over the filling.