|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 42g||54%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 10g||36%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Fajitas are all about the sizzle. That's what we love about them. And as far as proteins go, nothing sizzles like steak. A true old-school fajita can be nothing more than seasoned slices of sizzling skirt steak wrapped up in a toasty fresh flour tortilla. It's the definition of simple perfection. Add some colorful veggies, herbs and a bit of sauce, and you've got one heck of a lean, mean hunger satiation machine.
These fajitas are all about the beef. Skirt steak is preferred for it's robust flavor, but you can use sirloin flap, flank steak, or anything else you like. A fatty cut like rib eye might be too unctuous for most, but to each his own. Skirt steak should be tenderized, usually with a marinade, then seared hard in a cast iron pan for maximum sizzle. Cook the steak to an internal temperature of 125-130 F, then let it rest while you cook the veggies.
With simple prep, huge flavor, and straightforward cookery, these fajitas make a great special with a strong shot at a spot on the regular menu. Once you master the recipe, mix it up. Try a new marinade or different veggies. Just don't forget the sizzle.
- For the marinade
- 1/4 cup brown sugar
- Juice of 1 lime
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- For the fajita filling
- 1 skirt steak, between 18 and 24 ounces
- 2 tablespoons vegetable oil, divided
- 1 large red bell pepper, thinly sliced
- 1 large orange or yellow bell pepper, thinly sliced
- 1 large pasilla pepper, thinly sliced
- 1 large anaheim pepper, thinly sliced
- 1 medium sweet onion, thinly sliced in half moons
- 1 small bunch cilantro, chopped, for garnish
Gather the ingrdients.
Add all marinade ingredients to a ziplock freezer bag. Agitate to combine well, then place the steak in the bag. Seal the bag, but leave one corner open slightly. Put the corner in your mouth and suck out as much air as you can. Quickly seal the bag the rest of the way. Put the bag in the refrigerator for at least an hour, or overnight.
When you are ready to cook the fajitas remove the steak from the bag and discard the marinade. Heat a large cast iron pan over high heat. If the steak won't fit in the pan, cut it into sections and sear each one separately. Coat the pan with 1 tablespoon of oil. Sear the steak hard for 2 or 3 minutes on each side. Remove to a cutting board to rest.
Add the remaining oil to the same pan, lower the heat to medium, and add the peppers and onions. Saute until the vegetables have softened and lightly caramelized, about five minutes. Remove from heat.
Slice the steak across the grain into thin strips. Return to the pan with the veggies. Garnish with chopped cilantro. Serve immediately on top of warm flour tortillas with your preferred accoutrements.
Always warm up your tortillas before wrapping the fajitas. Warming softens the tortillas and makes them pliable, while also enhancing the flavor. Simply toast them in a hot pan for less than one minute on each side. Wrap the toasted tortillas in a clean towel to keep them warm for service.