Try this Quick Steak Fajitas recipe, or contribute your own.
- 1/4 tsp salt
- 1/2 tsp cumin
- juice of 1 lime
- 1 yellow onion sliced
- 1 lb. blade steak or flank steak cut thin against the gr
- 1 tsp gourmet garden garlic (or 1 tsp minced garlic)
- 3 sweet peppers (red yellow, and orange) sliced.
- 8 small soft flour tortillas
- avocado sour cream salsa, extra lime wedges (optional)
- Carbohydrate 0.986965416666667 g
- Cholesterol 0 mg
- Fat 0.0370652083333333 g
- Fiber 0.0588854173223178 g
- Protein 0.070031875 g
- Saturated Fat 0.00293552083333333 g
- Serving Size 1 1 Serving (125g)
- Sodium 0.442333333333333 mg
- Sugar 0.928079999344349 g
- Trans Fat 0.00789933333333333 g
- Calories 3 calories
Step-by-step
- To cut steak into thin strips, place the steak in the freezer for 20-30 minutes then use a sharp knife to slice the steak thinly AGAINST the grain.
- Place the strips of steak in a zip close bag and add the lime juice, salt, cumin, and garlic.
- Smoosh around till steak is coated and let sit for 15-20 minutes.
- Meanwhile prepare the peppers and onions by heating up a large skillet over medium high heat.
- Once the skillet is hot place the peppers and onions in and let sit till they begin to caramelize and slightly blacken.
- Stir and caramelize on the other sides.
- Remove to a plate to keep warm.
- In the same skillet toss in the steak strips and and stir occasionally till the beef is cooked to your liking.
- Serve the peppers, onions and steak on soft flour tortillas with your desired fixin's.
- Enjoy!
Slicing Against the Grain
Most home cooks slice beef in the direction of the muscle fibers, resulting in chewy strips that resist the bite. Placing blade or flank steak in the freezer for 20 to 30 minutes firms the tissue just enough for clean knife work. Locate the parallel lines running through the meat and cut perpendicular to those lines. Shortening these muscle fibers mechanically ensures tender pieces once cooked.
Achieving Proper Caramelization
Steak fajitas fail when vegetables steam instead of char. Heating an empty skillet over medium-high heat creates the thermal mass required for Maillard browning. Dropping sliced bell peppers and yellow onions into a genuinely hot pan evaporates surface moisture instantly. Allow them to sit undisturbed for several minutes until dark spots form before stirring.
Judging Doneness Without Tools
Thin cuts cook rapidly and transition from medium-rare to dry in seconds. Watch for the exterior juices to turn from pink to clear while the meat shrinks slightly in the pan. Pull the beef off the heat immediately when the center loses its raw red appearance to maintain moisture.
