I’ve mentioned this before, but Mexican isn’t my favorite type of food. This is unfortunate for my husband, as he loves all things Mexican. Being the good wife that I am, I decided to make him one of his favorite Mexican dishes – steak fajitas. All it took was one bite and he quickly stated that this meal was one of the best meals I’ve ever made. And with marinated flank steak, sliced thin, with sautéed onions and peppers, rolled up in a warm tortilla – how can you go wrong? This meal is quick and easy, and is surprisingly pretty healthy (just go easy on the sour cream ). I think fajitas will be finding its way onto our dinner menu more and more often from now on.
Yields: 4-6 servings
For the marinade:
Juice of 1 lime
2 Tablespoons of olive oil
2 cloves garlic, peeled, minced
1/2 teaspoon ground cumin
1/2 fresh Jalapeño pepper, seeded and finely chopped
1/4 cup chopped fresh cilantro
For the fajitas:
1 Tbsp vegetable oil
1 lb of flank steak
1 large yellow onion, peeled and sliced
2-3 bell peppers of various colors sliced lengthwise into strips
Mix all marinade ingredients. Coat the steak with the marinade at let it marinate in the refrigerator for at least an hour, or up to overnight. Before you cook the meat, wipe off most of the marinade and sprinkle the steak with salt.
Set a large cast iron pan or griddle over high heat and let this heat up for 1-2 minutes. Add the tablespoon of oil to the pan and let this heat up for 1 minute. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. If the pan starts to smoke too much, reduce the heat to medium-high. Remove from pan and let sit, covered losely with foil, for 5 minutes.
Cook the vegetables while the meat is resting. Add a little more oil to the pan if necessary, then add the onions and bell peppers. Let these sear for 1 minute before stirring, then stir every 90 seconds or so as the veggies sear. Cook for 5-6 minutes total.
Slice the meat against the grain into thin slices. If you slice the meat at an angle, you will be able to get your slices pretty thin.
Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacomole, refried beans, and warm flour tortillas. To warm the tortillas, place them in the microwave on a paper towel for 20 seconds.
Source: Simply Recipes