The beef and vegetables are marinated separately the night before, but you can marinate also up to one hour before. However, having everything prepared the night before made this dish super fast and easy to put on the table.
Robyn has many others delicious looking recipes. I am looking forward to going back soon, and I also enjoy reading her tips before each one.
2 pounds skirt, flank, sirloin, or hanger steak sliced into ½ inch strips
1 red pepper deseeded and sliced into thin strips
1 green or yellow pepper deseeded and sliced into thin strips
1 medium onion peeled and sliced into thin strips
3 tablespoons olive oil
1 tablespoon lime juice
1/2 teaspoon chili powder
1 teaspoon ground cumin
pinch cayenne pepper
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
2 cloves garlic minced
6-8 tortillas warmed
Here are several garnish choices you might choose, depending what you have available. I put an asterisk next to our selection. We would enjoy any of these.
Grated cheese (we use a Mexican blend from the supermarket)*
Green onions, sliced thin
Sliced jalapenos, the kind that have been marinated in a jar
Measure out all your ingredients and prepare steak and vegetables.
In a jar with a screw top lid, add olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic. Shake until well combined. (I had an old peanut butter jar that I saved just for things like this).
Place the steak into a resealable bag.
Place the peppers and onion into a separate resealable bag.
Pour ⅓ of the marinade over steak, ⅓ of marinade over vegetables and reserve and refrigerate the remaining marinade in the jar for using when cooking the steak fajitas.
Seal the bags and gently squeeze the bags to distribute the marinade throughout, (being careful to check your bag is sealed tightly. I usually put these bags upright in a large bowl to prevent accidental drips.) Refrigerate for one hour to overnight.
Next day just before you are ready to cook, pre-heat oven to 350 deg. F. You will be using a skillet for the meat and vegetables but will be heating tortillas in the oven. (See note below if you prefer to use a microwave.)
Start heating the skillet over medium-high heat.
Wrap a stack of about four to six tortillas in aluminum foil and put in the pre-heated oven for 15 to 20 minutes, or until heated through. These need to be nice and warm as they will have a direct impact on how they will hold and taste when used in your recipe.
Note: Alternatively you can place 3-4 tortillas at a time on a microwave-safe plate and cover with a slightly damp paper towel. Microwave for 30 seconds, then set aside until ready to serve. This method can sometimes make tortillas a bit gummy, but it still works if you are short on time.
Now for the steak and vegetables:
Carefully empty the bag with the vegetables into the preheated skillet and cook until just tender crisp, about 5 minutes.
Remove the vegetables from the skillet to a plate and add steak strips to the same skillet.
When the steak is done (about 7-10 minutes), add vegetables back to the skillet along with the reserved marinade.
For serving, place enough steak and vegetables on the warm tortillas, and layer your chosen garnishes on the top. Gregg had his refried beans in a separate dish on the side. I spread a thin layer on my tortilla before adding the steak/vegetable mixture
If the links don't work at the beginning of my post, here is the address of the original recipe:
Excellent dish which we will make again.
We both thought extra sweet peppers and onion would be nice.
Gregg didn't think there was enough marinade, so he added a couple more tablespoons of olive oil and the juice from a second lime.
There were enough leftovers for dinner the next day, and lunch the day after that.
This is very tasty. A fun food but a tad messy. Extra napkins will come in useful.
Even though this is meant to be eaten with your hands, we added a fork and spoon at each place setting.
Thanks for looking and ...