Scrumptious steak fajitas. Cut shallow crosshatch cuts into both sides of steak for entire length of steak. Rub spice mix all over both sides. Combine the lime juice, ground pepper and cilantro in a shallow dish.
A little lime juice, some Worcestershire sauce (this is Tex-Mex style fajitas after all!), garlic, chili powder, smoked paprika, cumin, a little olive oil, chopped cilantro, and a little salt and pepper. Season steak with chili powder mixture. Alternatively wrap them in damp paper towels and warm them just before serving in the microwave. You can have Scrumptious steak fajitas using 24 ingredients and 13 steps. Here is how you cook it.
Ingredients of Scrumptious steak fajitas
- It’s of Flank or skirt steak.
- It’s of Chili powder.
- It’s of Salt.
- It’s of Cumin powder.
- It’s of Fresh lime juice.
- Prepare of plus 2 TBS. Olive oil.
- Prepare of Worcestershire sauce.
- Prepare of garlic, minced.
- Prepare of yellow onion, sliced.
- Prepare of Red, yellow or green bell peppers, sliced.
- You need of jalapeño, diced (optional).
- You need of tomato, diced.
- It’s of Cilantro, chopped.
- You need of flour tortillas.
- You need of Iceberg lettuce, sliced thin.
- Prepare of lemon.
- It’s of White sauce.
- You need of Mayonnaise.
- You need of Sour cream.
- It’s of green onions, diced.
- It’s of Cumin.
- You need of Apple cider vinegar.
- You need of Sugar.
- You need of jalapeño, diced (optional).
Make Spice Mix: Meanwhile, Stir together Ancho Chile powder (or chili powder), cumin, salt and garlic powder in a small dish. Steak fajitas can be frozen both before or after cooking to prep for an easy meal another night. Using a Steak Fajita freezer meal will give you similar results in taste as the original recipe, however the texture of the vegetables will be slightly less crisp when cooking after being frozen. Marinated steak strips and flavorful veggies make a delicious fajita filling–perfect for busy weeknight dinners.
Scrumptious steak fajitas instructions
- Combine 2 teaspoons ground cumin, the chili powder and 1 teaspoon salt. Cut shallow crosshatch cuts into both sides of steak for entire length of steak..
- Rub spice mix all over both sides. Place in a ziploc bag..
- In a small bowl whisk lime zest, lime juice, 1/4 C. olive oil, Worcestershire, and half the garlic. Reserve 2 Tbsp. of the marinade and pour the rest into the bag with the steak. Seal and toss to coat. Refrigerate for at least 4 hours. Massage every now and then to redistribute marinade..
- Heat 2 Tbsp. olive oil in skillet over medium-high heat. Add onions and saute 3-4 minutes until soft and translucent. Add in bell peppers and saute another 3 minutes..
- Reduce heat to medium, add the remainder of garlic and cumin and salt to taste. Cook stirring often until peppers are soft and beginning to caramelize. 5-8 minutes..
- Pour in the 2 Tbsp. reserved marinade. Stir in half the cilantro. Salt to taste and remove from heat and keep warm..
- In a smoking hot dry pan blister tortillas on both sides. Place in an oven on very low heat to keep warm..
- Remove steak from ziplock bag and pat dry with paper towels. Heat a large skillet over medium-high heat and add 1 Tbsp. olive oil. Cut steak and work in batches if your skillet is not large enough. Cook steak to your liking. 3-4 minutes per side for medium rare..
- Remove to cutting board. Cover with foil and let sit 10 minutes. Cut across the grain into thin strips..
- Tip remaining juices from pan over cut steak, and sprinkle with remaining cilantro..
- Mix all white sauce ingredients together..
- Sprinkle juice of 1/2 lemon over sliced lettuce, add salt..
- Assemble fajitas. Place steak in tortilla and top with tomatoes, onions and peppers, lettuce and jalapeños if desired. Drizzle white sauce over top..
In a large bowl, combine the orange juice, vinegar, garlic and seasonings; add the beef. When I get a hankering for beef fajitas, I pretty much can think of nothing else until I eat them. I made them over the weekend after a profound craving set in—and no, I'm not pregnant I think as far as I know—and ohhhhh, was the reward so sweet. Marinate the steak in the olive oil and taco mix and set aside. Once cooked, take out the steak and set aside covered with tin foil.