Saturday night Steak fajitas

fajitas

This is the easiest recipe of fajitas. It is very fast and you don’t need any special skills, equipment or fancy ingredients. Everything is affordable and acceptable. It’s a great getting-together recipe that requires no effort to cook. You will be surprised how fast they will be gone.

You need to marinate the steaks for as many hours as you want. If you don’t have time for marinade, it’s fine. The marinade is very flavorful and creamy, you can marinate the meat for 5 minutes while you prepare the rest of the ingredients. Of course, if you can marinate the meat overnight, it will be tenderer.

Saturday night Steak fajitas

Whether you're freezing in Winter or sweltering in Summer, this recipe is a great Saturday night dinner meal. Enjoy the Mexican flavor at its finest. It's very quick and easy to prepare and it has a kick of spicy chili. If you have children or can't tolerate spicy food, don't add chili to these delicious fajitas.

Course Lunch & dinner
Cuisine American
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 4
Calories 498 kcal

Ingredients

  • 1 whole Beef Flank Steak
  • 125 ml olive oil
  • 45 ml Worcestershire Sauce
  • 60 ml lime juice
  • 3 cloves garlic, minced
  • 10 ml cumin
  • 10 ml chili powder
  • 5 ml red pepper flakes
  • 10 ml salt
  • 5 ml black pepper
  • 10 ml sugar
  • 2 onions, sliced
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 10 ml olive oil
  • 4 flour tortillas
  • 100 ml cheddar cheese, grated
  • 20 ml salsa
  • 20 ml sour cream
  • 50 g cilantro leaves

Instructions

  1. Take a dish, add Worcestershire sauce, olive oil, lime juice, cumin, chili powder, cumin, pepper flakes, salt, peppers and sugar. Mix until the mixture is combined. Pout ½ marinade into a second bowl. Take the first dish and place the steak, turn it over to coat. In the second dish, add vegetables and mix to coat. Cover the dishes with wrap and place in the fridge for as long as you want.

  2. Prepare tortillas, cilantro salsa and sour cream. Take a skillet and heat over medium heat. Drizzle with oil. Add vegetables and cook for 3 minutes. Veggies should be soft and slightly firm. Remove to a plate and let them rest on a kitchen counter.

  3. Heat the skillet over high heat and drizzle olive oil. Cook the meat for 4 minutes on every side. Remove the meat and let it rest on a counter for 5 minutes. Slice the meat before serving. Serve hot.