I love a good Tex-Mex meal, and near the top of the list for me are steak fajitas.  Since I was a kid, I’ve loved those sizzling plates of chicken or steak, onions and peppers; and making them at home can be really simple.  Fajitas (steak, chicken, shrimp) make a great option for parties, as they are great crowd food, forcing people to be a bit interactive as they build their own versions...but I'll also make them just for my family at home.  The different toppings and garnish you can provide really allow everyone to personalize their own fajita.

Recipe Overview & Keys to Success

To the best steak fajitas possible, just remember these few things:

  1. I like to use flank steak as my cut of choice.  The meat is flavorful, and takes rubs and marinades well.  Just make sure that you cut it against the grain when ready to serve, or it just won’t be tender
  2. While I like most of my steaks cooked to medium rare, I like my fajita meat cooked to med or even medium well, as I think it gives the meat a better texture for fajitas, and gives you more time to get a nice charred outside
  3. I like to get my onions and peppers nicely caramelized over really high heat.  By using high heat you can keep a bit of firmness to the vegetables while still getting browned on the outside

RECIPE FOR STEAK FAJITAS

Ingredients (for 4)

  • 1 lbs piece of flank steak, or skirt steak
  • 1 large red bell pepper
  • 1 large onion
  • 2 limes
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • Dash of cinnamon
  • A few tablespoons of olive oil
  • Honey or sugar – about a tablespoon

Steak Fajitas

  • Make a marinade, consisting of the lime juice, honey (or sugar), olive oil and all the dry spices; combined they should form a loose paste
  • Move the marinate into a gallon size zip lock bag (or a bowl), add the flank steak and toss to coat
  • Let it marinate for anywhere between 1 – 8 hours; knowing the longer you go the more flavor will get absorbed into the meat
  • When ready to cook, remove the steak from the marinade and season both sides with salt and pepper; allow it to come up to room temperature which may take up to 45 minutes
  • While the meat comes to temperature, julienne the onion and the red pepper
  • Heat a frying pan over high heat and sauté the onions and pepper in olive oil, salt and pepper, until just caramelized on the outside – about 15 minutes; you can do this ahead of time if you’d like
  • Pre-heat the oven to 400 degrees
  • Heat another pan until just smoking, and add the seasoned flank steak.  Sear on that side for 4 – 5 minutes
  • Turn the steak over and sear on the other side for 2 – 3 minutes; then move it into the hot oven until it is cooked to medium
  • Remove the steak and wrap it in foil to rest for about 5 minutes
  • While the steak rests, reheat your onion and peppers
  • Remove the steak from the foil, and cut it into strips about a ¼ thick, making sure to cut against the grain of the meat
  • Arrange the meat, onion and peppers on a warm patter and serve with your tortillas and any garnish you’d like

Hope you enjoy these steak fajitas as mush as I do.  I serve mine, along with warm tortillas, with some sour cream, guacamole, and corn & tomato salsa.