Enjoy a delicious fajita steak made entirely from scratch in just 20 minutes! Using tender flank steak, you can make a delicious and easy weeknight meal that the whole family will love.
It’s fajita time! It’s time to wow your family with an easy, new delicious fajita recipe. Marinated tender flank steak is sliced ​​into thin strips and served on a crispy tortilla with perfectly seasoned sautéed peppers and onions. The trick to making great fajitas is the meat. Just be sure to choose the right steak – we prefer flank steak. Cut the meat over the grain with our pro tips! This recipe is so easy and delicious–it’ll make you wonder why you haven’t been eating fajitas all the time!
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Can I grill a steak?
The directions for this recipe call for cooking the sliced ​​steak on a skillet for easier preparation. You can grill the steak on the grill if you want, but you need to keep the whole steak intact and slice it after grilling. Just remember not to overcook. Fajitas are best when the steak is prepared to medium rare or at an internal temperature of 130-135 degrees Fahrenheit.
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What kind of steak is best for making Jiata steak? Does skirt steak work? How about sirloin steak?
You can use most steaks for fajitas, but a more traditional option is to use a flank or skirt steak. Sirloin steak is great for marinating and is a more budget-conscious steak option.
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What should I serve with steak fajitas?
Sour cream and avocado or guacamole are great toppings for fajitas. Fajitas are a complete meal on their own, but for an extra side, try Mexican rice or Mexican street corn salad.
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Pro tip: Cut against the grain!
Slicing your steak against the grain is important! Look at your flank steak. See the wire running through it? Do not cut meat parallel to these lines! You end up with tough, chewy chunks of meat. Cutting against the grain breaks the tissue, making the steak more tender and melt-in-your-mouth. Cut to food!
If you love these fajitas and want to try more of them or see what goes great with them, here are some Mexican food recipes you might like:
watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes YouTube, facebook watchor our facebook pageor provide a corresponding recipe on our website.
Enjoy a delicious fajita steak made entirely from scratch in just 20 minutes! Using tender flank steak, you can make a delicious and easy weeknight meal that the whole family will love.
raw material
Fajita Seasoning
- 2 teaspoon cumin powder
- 2 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon Salt
- 1 teaspoon crushed red pepper flakes
- 2 tablespoon olive oil
Steak Pancakes
- 3 big bell pepper slices (preferably in multiple colors)
- 1 Moderate Shallot slice
- 8 ounce mushroom slice
- 2 clove garlic minced
- 1 1/2 pound flank steak sliced ​​against the grain
- 1 tablespoon Worcestershire sauce
- 1/4 cup lime juice about 2 limes
- 10 small Flour Tortillas Serve
instruct
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In a small bowl, stir together cumin, paprika, onion powder, salt, and red pepper flakes. on hold.
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Heat a large skillet over high heat. Add 2 tablespoons of olive oil and heat for a minute, then add the diced bell peppers, onions, and mushrooms. Saute until vegetables are crisp (7-10 minutes).
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During the last two minutes of cooking, add half of the seasoning and minced garlic. Cook for another 1 to 2 minutes. Remove the vegetables from the pan and transfer to a serving plate, but keep the skillet hot.
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Return skillet to high heat. Add the thinly sliced ​​flank steak to the hot skillet and sprinkle with remaining seasoning and Worcestershire sauce. Cook steak, turning constantly, until meat is browned, about 2 to 3 minutes, for medium-rare. Flank steak is best served medium rare. If done well, add another 3 to 4 minutes.
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When the meat is cooked, add the vegetables back in. Drizzle with lime juice and toss to coat.
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Serve over warm tortillas. Serve plain or topped with sour cream, cilantro, guacamole, or salsa.
Serve: 1Fajitas | Calories: 241kcal | carbohydrate: twenty twoG | protein: 19G | fat: 9G | Saturated fat: 2G | cholesterol: 41mg | sodium: 506mg | Potassium: 509mg | fiber: 2G | sugar: 5G | Vitamin A: 1725unit | Vitamin C: 66.3mg | calcium: 60mg | iron: 2.8mg