Steak Fajitas
Ingredients:
2 pounds skirt, flank, sirloin, or hanger steak sliced into ½ inch strips
1 red pepper deseeded and sliced into thin strips
1 green or yellow pepper deseeded and sliced into thin strips
1 medium onion peeled and sliced into thin strips
3 tablespoons olive oil
1 tablespoon lime juice
1/2 teaspoon chili powder
1 teaspoon ground cumin
pinch cayenne pepper
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
2 cloves garlic minced
6-8 tortillas warmed
Instructions:
Place the steak into a sealable bag.
Place the peppers and onion into a separate sealable bag.
Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight fitting lid.
Shake until well combined.
Pour ⅓ of the marinade over steak,
⅓ of marinade over vegetables and reserve the remaining marinade in the jar for using when cooking the steak fajitas.
Seal the bags tightly and refrigerate for one hour to overnight.
When ready to cook,
heat a large skillet over medium-high heat.
Pour the vegetables into the skillet and cook until just tender crisp, about 5 minutes.
Remove the vegetables from the skillet to a plate and add steak strips to the same skillet.
When the steak is cooked throughout (about 7-10 minutes),
add vegetables back to the skillet along with the reserved marinade.
Serve with warm tortillas and desired optional garnishes.
Here are some variations and tips for making Steak Fajitas:
Variations:
Different Cuts of Meat: While skirt steak is commonly used, you can also try flank steak, sirloin, or ribeye for a more tender or flavorful option.
Marinade Options: Add different flavors to the marinade like soy sauce, balsamic vinegar, or Worcestershire sauce.
You can also try a citrus-based marinade with orange juice, lime, and cilantro for a fresh, zesty flavor.
Spice It Up: Increase the heat by adding more jalapeños, chipotle peppers, or a dash of hot sauce to the marinade or while cooking.
Use Other Proteins: Substitute steak with chicken, shrimp, or even tofu for a different take on fajitas. For a mixed fajita, combine steak with chicken or shrimp.
Vegetarian Version: Replace the steak with hearty vegetables like portobello mushrooms, zucchini, or even tofu. You can also add black beans for a protein boost.
Add Cheese: Melt some cheddar, Monterey Jack, or queso fresco over the steak and vegetables for an extra layer of flavor and richness.
Toppings: Customize your fajitas with a variety of toppings like avocado, sour cream, guacamole, shredded lettuce, pico de gallo, or pickled onions for more texture and flavor.
Serve with Tortilla Alternatives: Instead of flour tortillas, use corn tortillas, lettuce wraps, or even serve over a bed of rice for a low-carb or gluten-free version.
Tips:
Marinate for Flavor: Marinate the steak for at least 30 minutes (or up to overnight) to infuse it with flavor. The acid in the marinade (lime juice, vinegar) helps tenderize the meat.
Cook Over High Heat: Sear the steak on high heat to get a nice char without overcooking the meat. A grill pan or cast iron skillet works best for this.
Don’t Overcook: Cook the steak to medium-rare or medium for optimal tenderness. Overcooked steak can become tough and chewy.
Rest the Steak: After cooking, let the steak rest for 5-10 minutes before slicing. This allows the juices to redistribute, keeping the meat juicy.
Slice Against the Grain: Always slice the steak against the grain (the direction of the muscle fibers) for the most tender bites.
Cook Vegetables Separately: Sauté the bell peppers and onions separately to avoid overcrowding the pan. This helps them stay crisp while getting a good char.
Warm Tortillas: Heat the tortillas in a dry skillet or over an open flame to soften them and bring out their flavor. Wrap them in a cloth to keep them warm while serving.
Prep Ahead: You can prepare the marinade and slice the vegetables ahead of time for a quick and easy fajita assembly when ready to cook.
By following these variations and tips, you can create delicious, flavorful steak fajitas tailored to your preferences!
Here’s an estimated nutritional breakdown for Steak Fajitas, based on a standard serving (including steak, vegetables, and tortillas, but without additional toppings like cheese, guacamole, or sour cream):
Estimated Nutritional Values (per serving):
Calories: 400–500 kcal
Protein: 30–35 grams
Carbohydrates: 30–40 grams
Fiber: 4–6 grams
Sugars: 6–8 grams (from the vegetables)
Fat: 15–20 grams
Saturated Fat: 4–6 grams
Cholesterol: 70–90 mg
Sodium: 700–1000 mg (varies based on seasoning and marinade)
Key Nutritional Contributions:
Steak: A high source of protein, iron, and essential B vitamins. Steak also provides zinc, which is important for immune function.
Vegetables (Peppers and Onions): Bell peppers and onions are packed with vitamins, especially vitamin C and A. They also contribute fiber, which aids digestion.
Tortillas: Typically, flour tortillas add carbohydrates and some fiber, though using corn tortillas or whole wheat tortillas can increase the fiber content.
Healthy Fats: If olive oil or avocado oil is used in cooking, the dish includes heart-healthy fats. However, the total fat content can vary depending on the cut of steak and amount of oil used.
Reducing Calories and Sodium:
Choose leaner cuts of meat like flank steak or reduce the portion of meat and increase the vegetables.
Lower sodium by using a reduced-sodium soy sauce or marinade, and seasoning lightly with salt.
Control fat by using less oil in cooking or opting for a non-stick skillet, as well as trimming excess fat from the steak.
This nutritional profile can vary depending on the specific ingredients and portion sizes used, but these values give a general idea for a balanced portion of steak fajitas.