Authentic Steak Fajitas
Whenever we go to a Mexican restaurant we can smell the sizzling steak fajitas with onions & peppers as soon as we open the door & walk-in. We both start to drool! The smell is wonderful & my husband will order them 9 out 10 times. Since we don't go out for dinner during this pandemic I figured I'd give it a try. I'm so glad I did. These fajitas are incredibly authentic tasting and very satisfying all in one. Overall it seems to take a long time to make but that's because of the marinating time. Believe me, they are worth the effort!😋
- 1 lb flank steak, sirloin tip steak, or skirt steak (I used sirloin tip steak here)
- 1 large green Bell pepper, 1/2-inch thick slices
- 1 large red Bell pepper, 1/2-inch thick slices
- 2 large onions, sliced
- 3 Tablespoons EVOO (for sauteeing onions & Peppers)
- 1 Tablespoon Soy Sauce
- 3 – 4 limes juiced (about 1/2 cup) (I used 3 large limes)
- 2-3 scallions, white & green parts, diced
- 3 Tablespoons fresh cilantro, chopped
- 4 cloves garlic, minced
- 2 tsp EVOO
- 1 Tablespoon soy sauce
- 1 tsp red pepper flakes
- 1/4 tsp coriander ground, optional
- 1 Tablespoon corn starch
- 2 tsp Lawry’s Roasted Chili & Garlic granules (regular chili powder may be substituted)
- 1 Tablespoon salt
- 1 tsp smoked paprika
- 1 beef bouillon cube, crushed (don’t use paste that you refrigerate)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp cumin, ground
- 8-12 flour tortillas, warmed (estimate 2 tortillas per person unless they are big eaters like my hubby!)
- Sour cream
- Shredded cheddar
- Pico de gallo
- fresh cilantro for garnish
- Whisk together the lime juice, soy sauce, scallions, minced garlic, 2 tsp EVOO, cilantro, red pepper flakes & coriander.
- In a large plastic food baggie, pour the marinade over the steak, seal well, and refrigerate overnight (at least 8-12 hours) flipping once or twice. (Usually, I place the food baggy on a plate then put it in the refrigerator so there is no accidental leaking in my fridge.)
- Heat 3 Tablespoons of oil in a large (12 or 13-inch) skillet on medium heat. When the oil is hot enough (look for rippling or striation lines in the oil. Best way to tell the oil is hot enough but not yet smoking.)
- Add the onions & bell peppers. Cook 15 minutes, stirring occasionally.
- Add the soy sauce and cook another 20 minutes to caramelize the onions. They should be a dark golden brown color. Remove from skillet & set aside.
- Mix all of the fajita seasonings together in a medium bowl.
- Prepare an outdoor grill to medium-hot. If using the same skillet as the onions & pepper, bring the heat to medium-high.
- Remove the steak from the marinade and generously sprinkle with fajita seasoning all over.
- Grill meat to an internal temperature of 130-135º F regardless of how to grill it. (Approximately 3-4 minutes per side) I pan-seared my marinated steak in the same skillet I used to cook onions & peppers.
- Once it reaches the 130-135º internal temperature remove immediately and let the steak rest for 10 minutes. After resting cut against the grain into thin slices, no thicker than 1/4-inch (or to whatever thickness you like).
- Carefully place the caramelized onions & peppers back into the hot skillet to heat for about 3-4 minutes. (They will sizzle)
- Place the meat on top of the onions and bring it to your table.
- Squeeze some fresh lime juice over the fajitas. (optional)
- Serve with warmed tortillas, sour cream, shredded cheddar, salsa, or whatever you like.
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