These steak fajitas can be done quicker that the majority of foods I have tried before. It’s perfect for busy people who enjoy delicious foods but don’t like spending hours in the kitchen. The best thing is that in 20 minutes you can feed a lot of people. Everyone loves tortillas and they are even better with flavorful meat and veggies on top. You can easily make fajita bowls for lunch and if you have leftovers, they taste even better the next morning.
I’m not saying anything but these fajitas go really well with guacamole. Of course, you can use any sauce you like or have in your fridge, they will go well with almost anything. And it’s hard to believe that something so delicious can be made so quickly. Beef fajitas are classic that everyone loves but I really think that this is a better substitute. They taste amazing and require much less effort and time to make.
If you’ve already made steak fajitas, you probably used store-bought seasoning. If you haven’t, great job! But if I’m right, this is the perfect recipe to try a new marinade that features a mixture of incredible flavors. When I was thinking about it, I was focused on the taste of the entire dish and not on separate spices. The ingredients are very simple and you can find them in any store.
You can substitute the marinade with store-bough sauce, but I urge you to give it a try. You can’t find anything like that in the store. It brings steak fajitas to the next level and makes them taste like restaurant food. I’m convinced that these will be your must-cook steak fajitas when you try to make them once. Everything is straight forward, there is nothing you can get wrong. You don’t need fancy skills or pans and pots to make these. There might be one or two ingredients that you can’t find in classic fajitas but try to follow the recipe precisely. I’m sure you won’t regret it.
I usually choose colorful vegetables to prepare fajitas but you can choose anything you like. I just like when my food looks beautiful and orange and yellow bell peppers make it look delicious. I usually eat with my eyes and so I also serve fajitas with poblano pepper. It’s not spicy if you remove the seeds and the ribs. Poblano adds more taste to the steak fajotas and goes really well with other ingredients. It’s not a must and you can easily make everything without poblano pepper. However, you may try it once and I feel you will feel in love in a new flavor combination.
All you need to do to make these steak fajitas is to slice up the veggies, prepare the marinade, place everything in one bag and zip it tight. Then give it a nice shake and put it in a fridge for a couple of hours. You can leave it overnight if you have time. And then it takes less than 10 minutes to cook everything. It couldn’t be any easier! This is a great meal-prep idea that takes less than 30 minutes of your time.
What if you don’t have time to marinade? It’s totally fine. You don’t have to marinade because it has so much flavor that you can just let it sit for 5 minutes and then prepare the meat. The result will be flavorful fajitas ready in 15 minutes.
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.
- 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
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.
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.
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.
I usually prepare steak fajitas in my kitchen in a regular skillet. However, you can grill it outdoors if you want. This is what I want to do when summer comes and I'm sure I will love it no less than the original version. I would recommend the cast iron skillet for this recipe because it preserves the heat better than anything else. While the meat is resting, you can prepare the vegetables. I just love when the marinade gets into onions and peppers. And if you don't want that, you should cook meat and veggies in different skillets. Just make sure to add salt and pepper to both of them.