Steak Fajitas  Beef  213 reads

Steak Fajitas

For the steak
2 boneless New York strip steaks, or flank steak, skirt steak, or similar cut
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and pepper, to taste
Juice of 1/2 lime

For the fajitas
1 tablespoon olive oil
1 red onion, sliced
1 red bell pepper, sliced thinly
1 green bell pepper, sliced thinly
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and pepper, to taste
Black beans, for serving
Mexican rice, for serving
Avocado, sour cream, salsa, and tortillas, for serving

For the steak
Cover the steaks with all marinade ingredients in a large bowl or on a tray. Make sure ingredients are evenly distributed over the steaks. Let sit for 1 hour at room temperature or overnight in the refrigerator.

Bring a grill pan or outdoor grill to high heat. Pat steak dry and sprinkle liberally with salt. Place steaks on grill and leave untouched for 5 minutes. Flip once and continue to cook for 3 minutes for medium-rare. Remove steaks from heat and let rest for 5-10 minutes before slicing. Slice diagonally into thin strips.

For the fajitas
In a large pan over medium-high heat, heat the olive oil until shimmering. Add the onions to the pan and cook for 3 minutes before adding the bell peppers. Season with cumin, oregano, salt, and pepper. Cook until the peppers are slightly soft and the onions are cooked through, approximately 7-8 minutes.

For serving, place the steak, peppers, onions, beans, rice, avocado, sour cream, salsa, and tortillas on a platter and assemble.

serves 4

Rating 2.54/5
Rating: 2.5/5 (13 votes)
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