Ingredients:
For the Marinade:
1.5 pounds flank steak, thinly sliced
1/4 cup olive oil
3 tablespoons lime juice
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and pepper to taste
For the Fajita Assembly:
2 bell peppers (any color), thinly sliced
1 large onion, thinly sliced
2 tablespoons vegetable oil
8-10 flour tortillas, warmed
Discretionary garnishes: salsa, guacamole, sharp cream, destroyed cheddar, hacked cilantro, lime wedges
Process:
Marinating the Steak:
Preparing the Marinade:
- In a bowl, combine olive oil, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, salt, and pepper. Whisk until well combined.
Marinating the Steak:
- Place the thinly sliced flank steak in a shallow dish or a resealable plastic bag.
- Pour the marinade over the steak, promising it's particularly covered. Marinate for at least 30 minutes, or preferably, refrigerate for up to 4 hours to let the flavors meld.
Cooking the Steak and Vegetables:
Sautéing the Vegetables:
- Heat 2 tablespoons of vegetable oil in a huge skillet over medium-high intensity.
- Add thinly sliced bell peppers and onions to the skillet. Sauté until they are tender-crisp and slightly caramelized. Remove and set aside.
Cooking the Steak:
- In the same skillet, add the marinated steak slices. Cook for 2-3 minutes on each side for medium-rare, or adjust the cooking time to your desired doneness.
- Ensure not to overcrowd the pan; cook in batches if needed.
Combining Steak and Vegetables:
- Once the steak is cooked, add the sautéed vegetables back to the skillet. Toss them together to combine and let them warm through.
Assembling the Fajitas:
Warming Tortillas:
- Warm the flour tortillas in a dry skillet or microwave them for a couple of moments until malleable.
Filling the Tortillas:
- Spoon the steak and vegetable mixture onto the center of each tortilla.
Adding Toppings:
- Garnish with your favorite toppings such as salsa, guacamole, sour cream, shredded cheese, chopped cilantro, and a squeeze of lime.
Rolling or Folding:
- Roll or fold the tortillas to form fajitas, securing them with toothpicks if needed.
Serve and Enjoy:
Steak Fajitas are best enjoyed immediately while they are warm and the flavors are at their peak. Serve them with your favorite Mexican-inspired sides or enjoy them as a stand-alone delicious and satisfying meal.
Final Thoughts:
Steak Fajitas are a celebration of bold flavors and textures, combining marinated and seared steak with vibrant, sautéed vegetables. This recipe invites you to embrace the art of fajita-making, creating a sensory experience that delights both the palate and the senses. Customize your fajitas with an array of toppings to suit your taste, and savor the joy of assembling and enjoying this classic and flavorful dish.
FAQs
What cut of steak is best for fajitas?
Sirloin or flank steak works well due to its tenderness and flavor.
Can I marinate the steak overnight?
Yes, overnight marination enhances the flavor, but 30 minutes is sufficient.
What peppers are best for fajitas?
Assorted bell peppers, like red, green, and yellow, add color and flavor.
Can I use a different cooking oil?
Yes, vegetable or canola oil is a good alternative to olive oil.
How do I warm tortillas without a skillet?
Wrap them in foil and heat in the oven for a few minutes.
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