Blog

You are currently viewing Steak Fajitas

Steak Fajitas

Like a stir fry, fajitas are quick and simple! Many of the same concepts apply, just stuff them into a tortilla instead of over rice, and change up the seasonings.

Lunch was – Moroccan Chickpea Stew

I had freezer marinated flank steak in my office stash both Asian and Mexican. So I popped out a Mexican version to thaw in the fridge.

Freezer marinated steaks will rock your world. Perfect for weeknight meals.
Dry the steak to remove excess moisture. These have lime juice and zest, cumin, coriander, chili powder, garlic, and onion.
Fajitas are primarily seasoned onion and peppers with the meat of choice. I have the tail end of an onion, leave the “natural packaging” on for as long as possible. You can see here where, while I am down to the end the skin was still attached leaving only the cut side exposed.
Slice the onion, and clean a couple mini peppers.
Look for the striations or “grain” of the steak. You will see lines running through the meat, if you need to run your knife gently across the steak in either direction until they reveal themselves. You want to cut in the opposite direction of the grain.
Cut across the grain. Look how nicely marbled that steak is, and how deep the marinade penetrated to bring big flavor to the fajitas.
Start the onion and peppers in a bit of oil and begin sweating.
Season well with cumin, coriander, salt and pepper and some sort of chili powder. I love chipotle chili powder, but you could use the classic, jalapeno powder or which ever you have.
Once the veg are nice and softened, a bit of color on them is not a bad thing. Remove to a plate reserving the oil and seasonings in the pan.
Sear the steak strips in a hot pan.
Char the tortillas right on the burner (link).
Slice some radishes for a crisp fresh bite.
Steak
Peppers and onions. Top with fresh radish.
And enjoy!

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

Leave a Reply