Steak fajitas. Classic Tex Mex, fajitas (pronounced fah-hee-tas) are typically made with grilled strips of skirt steak with onions and bell peppers, and served sizzling hot with fresh tortillas, guacamole, sour cream, and salsa. You can make fajitas with steak or chicken, or even make it plain vegetarian. Here's a quick and easy recipe for steak fajitas.
But I'm kind of reinventing this a little because my recipe is less focused on spices and more focused on overall ingredients that marinate, tenderize, and flavor the fajita meat. Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less. You can have Steak fajitas using 5 ingredients and 1 steps. Here is how you cook that.
Ingredients of Steak fajitas
- You need 1 of onion.
- It’s 1 of green pepper.
- Prepare 1 of yellow pepper.
- You need 1 of red pepper.
- You need 1 pound of steak.
Either will be a good choice. Featured in: Give Fajitas, A Tex Mex Classic, The Treatment They Deserve. Not just another grilled beef steak fajitas recipe….made extra juicy and extra tasty with a wicked marinade! Steak Fajitas Recipe – Steak fajitas make a quick and easy meal perfect for weeknight suppers or weekend celebrations!
Steak fajitas step by step
- Cut the peppers thinly sliced and cook steak strips thinly cut onion up add all the ingredients together and let cook for 5 to 7 mins stirring constantly add seasoning and continue cooking at least another 5-7 mins then use a flour tortilla and roll up and with chips and dip or avocado dip.
Made with beef, peppers, onions and served with a stack of warm tortillas and condiments. Chef Rocco DiSpirito cooks up steak fajitas and peppers with avocado mash. Chef Rocco DiSpirito, author of 'Rocco's Keto Comfort Food Diet,' shares the recipe on 'Fox & Friends.' For the fajitas: Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Flank steak and skirt steak are the best cuts of beef for fajitas. I prefer to use flank steak (pictured above).