My Steak Fajitas recipe is a very classic one made with the very tasty cut of either flank or skirt steak and served with all the ‘usual toppings’, seared bell peppers and onions guacamole, sour cream, cheddar cheese, lettuce and limy spicy tomatillo salsa, prepared in a flour tortilla.
Have a look below at the full recipe. Don’t forget, you can always print it. I hope you enjoy it!
Alternatively, you can always surf in our Facebook & Instagram pages to explore more mouthwatering recipes.
I hope you enjoy it!
Steak Fajitas
Ingredients
For the fajitas:
- 1 kg Flank steak , or Skirt steak
- 2 tablespoons neutral oil , like Canola
- 2 large white Onions , sliced in wedges with the grain in sections 1 cm wide at widest point.
- 7 large bell peppers (2 Yellow, 1 Orange, 2 Red, 2 Green) , stemmed, seeded and ribs removed, sliced lengthwise into strips
- 1 cup Cilantro , finely chopped
- Guacamole , press Guacamole for recipe
- 150 ml Sour cream
- 200 grs matured Cheddar cheese , grated
- 10 Flour Tortillas
- 2 cups Lettuce , shredded
- Tomatillo salsa , press Link for recipe Tomatillo salsa
- Sea Salt
- freshly ground Black Pepper
For the Marinade:
- 30 ml Light Soy Sauce
- 50 ml Lime juice , (about 2 limes)
- 2 Spring Onions , thinly sliced
- 1 teaspoon Cumin
- 1 Jalapeño , seeded, and ribs removed, finely chopped
- ½ cup Cilantro , leaves, chopped
- 1 teaspoon freshly ground Black Pepper
Instructions
For the Marinade:
- Combine all the ingredients and put with steaks in a plastic zipped bag. Refrigerate covered for 10-24 hours, turning and rubbing 3-4 times. Remove from the refrigerator 30 minutes prior to cooking and wipe off most of the marinade and sprinkle the steaks with salt and pepper.
For the Steak:
- Set a large cast iron skillet or pan over high heat and let it heat up for 2 minutes until smoking. Add a tablespoon of oil to the pan and let this heat up for 1 minute. Add the steak, frying on each side for 3 minutes (medium doneness). While Searing the steaks If the pan becomes too hot, reduce the heat to medium as you want your steaks browned, not burned.
- Remove the steaks from the pan and allow to rest, covered with foil, for 7-8 minutes.
4. For the peppers and onions:
- While the meat is resting add the remaining oil in the pan on high heat for 1 minute. Add the sliced peppers and onions and let sizzle, tossing not too often so that the get a nice sear. Cook for about 5 minutes season with a pinch of salt and pepper
Putting together:
- Slice the meat on an angle against the grain into thin slices as these meat cuts tend to be a bit tough.
- Serve them in tortillas, first applying the guacamole, then the steak followed with the peppers and onions and topped with lettuce, cheese, sour cream and tomatillo salsa.
