Easiest Steak Fajitas Recipe - So Good! How to make Steak Fajitas
This easy steak fajitas recipe is so good, and a great dinner meal. The steak fajitas is packed with delicious flavors.
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KITCHEN UTENSILS USED
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INGREDIENTS
1 tsp chilli powder
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp red pepper flakes
1/4 tsp cumin
1/2 tsp brown sugar
1 tsp corn starch
salt and pepper to taste ( i used 1 tsp salt and 1/4 tsp black pepper)
1 lb Flank Steak
2 Tbs lemon juice
olive oil (i used about 2 Tbs, maybe more)
1 large onion
1 large green bell pepper
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Easy Weeknight Steak Fajitas | WEEKNIGHTING
Thanks to Future for sponsoring this video. Get your first month for $19 with my link Fajitas are too easy and too good to not to make them more often. Check out my easy recipe for juicy steak and perfectly cooked veg.
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--RECIPE--
▪1.5lbs/.7kg Top Sirloin Roast
▪250g/2 med-lrg red or orange bell peppers, julienned
▪125g/1lrg poblano, julienned
▪250g/1 white onion, sliced pole to pole
▪10-15g/4 cloves garlic
▪2g or 1tsp ground cumin
▪2g or 1tsp chili powder
▪2g 1tsp paprika
▪1g or 1tsp dried oregano
▪Lime, halved
▪1 bunch of fresh cilantro, chopped
▪High smoke point oil (avocado, canola, etc)
▪Salt
▪Pepper
Cut roast in half, then cut pieces in half horizontally so they’re thin (see video @:51). Salt generously with salt and pepper on both sides.
Preheat cast iron over high and add a lot of oil (4Tbsp or so). Dab any excess moisture from meat then place into hot pan. Press each steak into pan and allow to cook for 90 sec total on side 1. Flip and cook for an additional 60-90 sec. Remove beef from pan to rest.
Wipe out excess oil in pan and add peppers and onion followed by large pinch of salt. Stir to combine then cook for about 45-60 seconds, undisturbed. Stir and repeat 2-3 times until you’ve cooked the veg for about 5 min until softened slightly and beginning to char. Add spices and garlic and stir for a few seconds to take the raw edge off the garlic.
Transfer fajita veg mix to a bowl. Slice beef against the grain then add to fajita veg mix along with any resting juices, juice of ½ lime, and 1-2 pinches fresh chopped cilantro.
Reheat beef and veg in a pan over medium just to heat through. Place on fresh warmed tortilla and top with whatever you like. I use fresh tomatillo salsa, queso fresco, and fresh cilantro.
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MORE VIDEOS TO WATCH:
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Chicken al Pastor (for Fresh Tomatillo Salsa recipe):
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CHAPTERS:
0:00 Intro
0:18 slicing the beef, prepping veg
2:35 seering the beef
4:10 call me ripped beef (Future Ad)
5:19 Cooking the fajita mix
7:01 Finishing it up
9:17 Let’s eat this thing
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How to Make Skirt Steak Fajitas with Jeff Mauro | The Kitchen | Food Network
These SIZZLING skirt steak fajitas are restaurant-quality!
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Skirt Steak Fajitas
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 3 hr 10 min
Active: 40 min
Yield: 4 servings
Ingredients
1 1/2 pounds outside-cut skirt steak
1/2 cup olive oil
1/4 cup lime juice
1/4 cup soy sauce
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon ancho chile powder
1/2 teaspoon ground cumin
2 tablespoons canola oil
1 red bell pepper, stemmed and seeded, then sliced 1/2-inch-thick
1 poblano chile, stemmed and seeded, then sliced 1/4-inch-thick
1/2 yellow onion, sliced 1/4-inch-thick
Freshly ground black pepper
12 warm corn tortillas
Serving suggestions: guacamole, pico de gallo, sour cream, shredded iceberg lettuce, pickled jalapenos
Directions
Special equipment: a squeeze bottle
Cut the skirt steak into 3 equal size pieces and place in a gallon-sized resealable bag.
Combine the olive oil, lime juice, soy sauce, salt, chile powder and cumin in a bowl. Reserve about 1/4 cup marinade in a squeeze bottle for later use, then pour the rest into the bag with the steaks. Seal the bag and press out all the air, making sure all sides of the steaks are evenly coated. Refrigerate for at least 30 minutes.
Remove the steaks from the bag and shake off any excess marinade. Place on a wire rack-lined baking sheet and return to the fridge, uncovered, for another 2 hours. (This will make sure the steaks get a beautiful rich color when seared.)
Heat a 12-inch cast-iron skillet over medium-high heat. Add 1 tablespoon canola oil. Give the steaks a generous sprinkle of salt, then put in the hot skillet. Sear until a crust has developed, 2 to 3 minutes per side. Remove to a cutting board. Without cleaning the skillet, add the remaining tablespoon canola oil, followed by the peppers and onions, and cook until slightly softened, 5 to 6 minutes.
Meanwhile, slice each steak in half with the grain. Now turn the steaks 90 degrees and slice against the grain into 1/4-inch strips. When the peppers and onions are almost finished cooking, add the steak to the hot skillet for a final sizzle and season with salt and pepper. Squirt the reserved marinade into the hot skillet to create a steamy sizzle. Serve with the tortillas and any toppings you wish.
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How to Make Skirt Steak Fajitas with Jeff Mauro | The Kitchen | Food Network
Jen makes steak fajitas
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Giant 4 Dollar Homemade Fajitas Meal | But Cheaper
Ah yes, the TexMex classic, fajitas. We all know it. We all love it. However, going out with friends and family trying to enjoy a steamy plate of meat, beans, vegetables, and warm tortillas that you just want to cuddle up in are so darn expensive!! Enough is enough of spending over 15 bucks a serving for fajitas. That's why we are making chicken fajitas at home, but wayyyy cheaper. Like $4 per serving cheaper.
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