HOW TO MAKE STEAK FAJITAS
Incredible Steak Fajitas, maybe the best you’ve ever had. This is my version of the classic Tex-Mex dish, steak fajitas. After being marinated for many hours in lime juice, garlic, and cumin, the end result is so delicious that you will never want to try another dish again.
There is no question in my mind that steak fajitas are among the most nutritious Mexican dishes ever prepared. This recipe for steak fajitas is simple to make thanks to the use of a marinade that can be prepared in advance; then after, dinner may be ready in less than twenty minutes.
These fajitas with beef are a traditional dish and very likely the tastiest thing any of us have ever eaten in this general area. Without a doubt. Like EVER. Because there is no way that they could taste any better than they do right now, it is entirely my job as a food blogger to bring them to your attention right now.
The fajitas disappeared faster than anything else I’ve cooked, and that’s saying a lot, given how often I have to whip up a meal. This recipe yields a GENEROUS amount, enough for four to five servings.
THE INGREDIENTS NEEDED FOR THE MARINADE:
⅓ Cup.Of lime juice.
¼ Cup.Of pineapple juice.
2 Tbsp.Of Worcestershire sauce.
3 Tbsp.Of olive oil.
1 Tbsp.Of minced garlic.
2 Tsp.Of EACH: ground cumin and chili powder.
1 Tsp.Of EACH: sea salt and smoked paprika.
½ Tsp.Of EACH: black pepper and red pepper flakes.
¼ Cup.Of chopped cilantro.
THE FAJITAS INGREDIENTS:
2 Pounds.Of skirt steak.
1 Tbsp.Of olive oil.
2 sliced medium white onions.
1 large poblano; remove the seeds then sliced it.
3 medium bell peppers – thinly sliced.
In a large bowl with a shallow bottom, mix together all of the ingredients for the marinade. Taste it to check for seasoning and adjust it to your liking once you’ve done so.
Marinate the steak for at least four hours, preferably overnight, in the refrigerator. Take the meat out of the refrigerator half an hour before you start cooking it.
Place a big skillet or pan made of cast iron over high heat, and let it heat up for a couple of minutes. Fry the steak in the pan for around three to five minutes on each side, or a longer period if you want it more well done. Feel for desired stiffness.
If the heat in the pan becomes too high, turn it down to medium-high. Take the steak out of the pan and let it rest, covered with foil, for a few minutes before serving. Thinly slice the meat against the grain. When I do this, I prefer to slit it at an angle so that the meat slices come out thin and soft.
Mix the onions, poblanos, and bell peppers into the pan with the last tablespoon of oil and cook them over high heat until soft.
You may sauté the vegetables for a total of two to three minutes, or longer if you like them to be softer. Season them with a little bit of salt and pepper before serving. If you have a tiny pan, you should cook the vegetables in many batches so that they don’t steam.
You may serve them in tortillas or in rice bowls with your preferred toppings piled on top.