STEAK FAJITAS

Steak fajitas are one of my favorite and most easy Mexican dinners of all time. They’re great for summer grilling, perfect for celebrations like Cinco De Mayo and Birthday celebrations.

They’re incredibly versatile. You can serve them as tacos with guacamole and sour cream, as an entree with Spanish rice and refried beans

Or as a low carb meal with a healthy avocado salad sided with cilantro lime cauliflower rice.

How to make flavorful steak fajitas

The secret to getting the meat irresistibly flavorful and juicy is marinating the steak for at least 2 hours and up to 8 hours.

This helps tenderize the meat and infuse all the good flavors that are in the actual marinade. The marinating process requires some planning, but the end result is very much worth it.

Once finished, remove the meat from the marinade and pat the steak until completely dry and generously season with coarse sea salt and crushed black pepper.

Note: Using coarse sea salt is very important. It helps to further tenderize and break down the fibers of the meat, making the steak super juicy and melt in your mouth delicious.

WHAT KIND OF BEEF DO YOU USE FOR FAJITAS?

Grilled Flank Steak

Flank steak and skirt steak are the best cuts of beef for fajitas. I prefer to use flank steak (pictured above). Whichever cut of beef you use, make sure to cut it as thinly as possibly to prevent it from being too chewy.

HOW TO COOK STEAK FAJITAS

Weather it’s on a grill or stovetop , whichever you prefer , to cook the flank or skirt steak on your stove, heat a large skillet or grill pan over medium-high heat. Coat the skillet or grill with a bit of oil and cook each side of the steak for about 3-5 minutes, depending on how thick it is.

INGREDIENTS

For the meat and marinade

▢ 1/4 cup olive oil
▢ 1/4 cup orange juice
▢ 2 tablespoons lime juice (juice of 1 lime)
▢ 1 tablespoon minced garlic (3 cloves)
▢ 2 teaspoons cumin
▢ 2 teaspoons chili powder
▢ 1 teaspoon oregano
▢ 1 teaspoon smoked paprika
▢ ¼ cup chopped cilantro
▢ 2 pounds flank steak or skirt steak
▢ coarse kosher salt and black pepper

For the pepper and onions

▢ 2 1/2 tablespoons cooking oil,divided
▢ 2 medium white onions, sliced
▢ 1 large poblano pepper sliced into strips
▢ 3 large bell peppers, sliced into strips
▢ 1 pinch salt

Optional toppings

▢ guacamole, sour cream, cilantro, flour tortillas, corn tortillas, lettuce cups

Instructions

In a large resealable plastic bag (or a large mixing bowl) add all the ingredients except the coarse sea salt and black pepper and toss to combine.

Cover and marinate in the fridge for 2 hours up to 8 hours.

Remove the meat from the marinade, transfer to a clean large surface or cutting board and pat dry with paper towels. Generously season both sides of the steak with coarse sea salt and black pepper.

In a large skillet over medium-high heat, add 1 tablespoon of cooking oil. Add the steak to the skillet and cook on each side for about 3-5 minutes, depending on how thick the steak is and how “done” you want it to be. I recommend using a meat thermometer for this step if you have one.

Remove the steak from the skillet, transfer to a cutting board to let it rest and lightly cover with aluminum foil.

While the meat is resting, add the remaining 1 1/2 tablespoons of cooking oil to the skillet. Add the onions, peppers and a pinch of salt. Cook, stirring occasionally, for about 8 minutes, until the veggies are soft.

Uncover the steak and slice it against the grain and at an angle into thin slices. Serve along with the fajita veggies in tortillas, on a salad or in lettuce cups and enjoy!

Nutrition information

Serving: 1/8th of recipe Calories: 262kcal (13%)Carbohydrates: 9g (3%) Protein: 25g (50%) Fat: 14g (22%) Saturated Fat: 5g (25%)Polyunsaturated Fat: 3g Monounsaturated Fat: 2g Trans Fat: 0g Cholesterol: 75mg (25%)Sodium: 681mg (28%) Potassium: 216mg (6%)Fiber: 2g (8%) Sugar: 5g (6%) Vitamin A: 1150IU(23%) Vitamin C: 109.7mg (133%) Calcium: 30mg(3%) Iron: 2.9mg (16%)