Steak Fajitas
This is a very delicious recipe. It requires a little bit of prep, but the prep is fun. All of the flavors come together so perfectly for a really filling meal. It's not any more expensive than going out and getting fajitas at a restaurant, and it's so much better.
Alexis Wilmouth
Aug 16, 2022
2 min read
Ingredients:
- 1 pound strip steak
- 1 green bell pepper, seeded and cut into 1/2 inch wide strips
- 1 red bell pepper, seeded and cut into 1/2 inch wide strips
- 1 orange bell pepper, seeded and cut into 1/2 inch wide strips
- 1 yellow bell pepper, seeded and cut into 1/2 inch wide strips
- 1 medium yellow onion, cut into 1/2 inch wide strips
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons fajita seasoning
- 3 1/2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 8 medium flour or corn tortillas
- Mexican rice
- sour cream
- cholula or other taco sauce
- black beans
- shredded cheese
- pico de gallo
Directions:
- Freeze your steak for 10 minutes to make it easier to slice. Remove from the freezer and slice against the grain into long 1/4 inch wide strips.
- In a medium skillet, heat one tablespoon of the olive oil over high heat. Add half of the steak and season with 1/2 teaspoon of the fajita seasoning. Sear for 3-4 minutes until brown. Move cooked steak to a plate and cover to keep warm. Repeat with the other half of the steak.
- Reduce the heat to medium-high. Add the butter and the oil. Heat until the butter boils. Add the onion, salt and pepper and sauté 4-5 minutes until the onion os soft and translucent. Move the cooked onion to a separate plate from the steak, and cover to keep warm.
- Add the remaining olive oil and the bell peppers to the skillet. Sprinkle with the remaining 1 teaspoon fajita seasoning. Sauté 15-20 minutes until veggies are very tender.
- Heat the black beans over medium-high heat in a small saucepan. Add to a small bowl and spoon some pico de gallo over top of them.
- Serve warm.