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steak fajita prep
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Quick and Easy Steak Fajitas

Sizzling strips of marinated skirt steak with caramelized peppers and onions, served in warm flour tortillas. A quick and easy weeknight crowd-pleaser ready in under 30 minutes.
Servings 4 servings
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes

Equipment

Ingredients

  • 2 pound Steak Strips (Top Round or N.Y. Strip) Julienne
  • 1 whole Green Pepper Julienne
  • 1 whole Red pepper Julienne
  • 1 whole Spanish Onion Julienne
  • 6 clove Garlic Minced
  • ½ bunch Cilantro Chiffonade
  • 1 whole Lemon Juice
  • 1 whole Lime Juice
  • ¼ cup Tequila
  • 1 tbsp Chipotle Peppers
  • ¼ cup Olive Oil
  • 1 tbsp Paprika Smoked
  • 1 tbsp Chili Powder
  • 1 tbsp Cumin
  • 1 tbsp Granulated Garlic
US Customary - Metric

Instructions

  • Place julienne steak into mixing bowl.
    steak fajita prep
  • Add the paprika, cumin, chili powder, granulated garlic, salt & pepper. Mix the steak and all the ingredients together to infuse the flavors..
    Preparation of ingredients for steak fajitas
  • Add the lemon juice, olive oil, garlic, and chipotle peppers and mix well to incorporate all ingredients into the meat.
    Steak for a fajita marinating in garlic rub
  • Set in the refrigerator for 15 minutes for the flavors to bind.
    steak frajita chillied
  • Heat your sauté pan well and add the steak to the pan and mix. Let the meat sear for 4 minutes before mixing again.
    steak fajita pan
  • Add the tequila, but be careful of flaming. Burn off the alcohol.
    steak pan add onions peppers
  • Add the onions and peppers to the sauté pan.
  • Mix well and let it cook for an additional 5 minutes at a high flame.
    steak frajta add tequilla
  • With a pair of tongs, place about 8 ounces of beef on the plate accompanied with sour cream, guacamole and tortilla.

Notes

A fajita in Tex-Mex cuisine is any grilled meat that is usually served as a taco on a soft or hard shell tortilla. In the summer months, you can grill your steak on the BBQ to add even more flavor to your steak.  You’ll need to keep the entire steak whole, and slice after grilling. Just keep in mind to not overcook it. The fajitas will be at its best when the steak is prepared to medium doneness, or an internal temperature of 130-135° Fahrenheit. This dish can be made as mild or as spicy as you like it. Fajitas can be served with yellow rice and refried beans or black beans as a side. You can also add shredded lettuce, chopped tomato and fresh cilantro for even more flavor.
Feel free to send a message for custom recipes for your needs or questions.
Author: Nikolaos Saragias
Calories: 664kcal
Cost: 15
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: Mexican Food, Steak, Steak Fajitas, Tortilla

Nutrition

Calories: 664kcal | Carbohydrates: 7g | Protein: 47g | Fat: 46g | Saturated Fat: 16g | Cholesterol: 138mg | Sodium: 159mg | Potassium: 728mg | Fiber: 2g | Sugar: 2g | Vitamin A: 796IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 6mg