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Scrumptious steak fajitas
Scrumptious steak fajitas

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We hope you got insight from reading it, now let’s go back to scrumptious steak fajitas recipe. You can cook scrumptious steak fajitas using 24 ingredients and 13 steps. Here is how you do it.

The ingredients needed to make Scrumptious steak fajitas:
  1. Get Flank or skirt steak
  2. Take Chili powder
  3. You need Salt
  4. Provide Cumin powder
  5. You need Fresh lime juice
  6. Use plus 2 TBS. Olive oil
  7. Take Worcestershire sauce
  8. Take garlic, minced
  9. You need yellow onion, sliced
  10. You need Red, yellow or green bell peppers, sliced
  11. Get jalapeño, diced (optional)
  12. Prepare tomato, diced
  13. Provide Cilantro, chopped
  14. You need flour tortillas
  15. Provide Iceberg lettuce, sliced thin
  16. Use lemon
  17. Provide White sauce
  18. Prepare Mayonnaise
  19. Use Sour cream
  20. You need green onions, diced
  21. Get Cumin
  22. Get Apple cider vinegar
  23. Use Sugar
  24. You need jalapeño, diced (optional)
Instructions to make Scrumptious steak fajitas:
  1. Combine 2 teaspoons ground cumin, the chili powder and 1 teaspoon salt. Cut shallow crosshatch cuts into both sides of steak for entire length of steak.
  2. Rub spice mix all over both sides. Place in a ziploc bag.
  3. In a small bowl whisk lime zest, lime juice, 1/4 C. olive oil, Worcestershire, and half the garlic. Reserve 2 Tbsp. of the marinade and pour the rest into the bag with the steak. Seal and toss to coat. Refrigerate for at least 4 hours. Massage every now and then to redistribute marinade.
  4. Heat 2 Tbsp. olive oil in skillet over medium-high heat. Add onions and saute 3-4 minutes until soft and translucent. Add in bell peppers and saute another 3 minutes.
  5. Reduce heat to medium, add the remainder of garlic and cumin and salt to taste. Cook stirring often until peppers are soft and beginning to caramelize. 5-8 minutes.
  6. Pour in the 2 Tbsp. reserved marinade. Stir in half the cilantro. Salt to taste and remove from heat and keep warm.
  7. In a smoking hot dry pan blister tortillas on both sides. Place in an oven on very low heat to keep warm.
  8. Remove steak from ziplock bag and pat dry with paper towels. Heat a large skillet over medium-high heat and add 1 Tbsp. olive oil. Cut steak and work in batches if your skillet is not large enough. Cook steak to your liking. 3-4 minutes per side for medium rare.
  9. Remove to cutting board. Cover with foil and let sit 10 minutes. Cut across the grain into thin strips.
  10. Tip remaining juices from pan over cut steak, and sprinkle with remaining cilantro.
  11. Mix all white sauce ingredients together.
  12. Sprinkle juice of 1/2 lemon over sliced lettuce, add salt.
  13. Assemble fajitas. Place steak in tortilla and top with tomatoes, onions and peppers, lettuce and jalapeños if desired. Drizzle white sauce over top.

Place steak strips into the marinade and refrigerate for two to four hours. Add steak strips, and fry until cooked to your liking. Though typically fajitas are made with skirt steak, I find it is easier to get a tender bite of the fajitas when you use a more tender cut of beef. Plus it is easier to cook in one fell swoop in the skillet. Skirt steak has such a large surface area you'd have to cook it in batches in the skillet.

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