Wednesday, March 27, 2013

Steak Fajitas

About a month ago, I decided to make some chicken fajitas, mainly because I had all of the necessary ingredients, and did NOT feel like going to the grocery store. However, as awesome as they were, I STILL prefer steak fajitas. 

So, I decided I HAD to have some steak fajitas. I cook these the "traditional" way, atop sizzling hot cast iron, unlike my chicken fajitas, which are simply cooked in the oven. In keeping with tradition, I also used skirt/flank steak, which I ALWAYS buy from the local Hispanic grocer, who, coincidentally, simply labels the beef as "fajitas". 

You CAN cook the steak in a large cast iron skillet, but I like to use my reversible griddle; it fits over two eyes on the stove, and, while the steak is resting, I can warm up several tortillas at once. If you have one of these griddles, you can also use it on the grill, which is how I like to cook fish! I do, however, use a skillet for the peppers and onions; it's an extra pan to clean, but for me it allows me to multitask and get dinner on the table a little more quickly! 

As far as toppings go, I kept it simple and just used a little bit of my homemade pico de gallo. Easy! 


Steak Fajitas
adapted from Simply Recipes

Ingredients:
2 Tbsp olive oil
Juice of 1 lime
2 cloves garlic, grated
1/2 jalapeno, seeded & minced
1/4 cup chopped cilantro
1/2 tsp ground cumin
1 Tbsp vegetable oil
1 yellow onion, sliced 
1 green bell pepper, seeded & sliced
1 red bell pepper, seeded & sliced
1 yellow or orange bell pepper, seeded & sliced
Flour tortillas
Pico de Gallo, salsa or guacamole

Combine the olive oil, lime juice, garlic, jalapeno, cilantro and cumin. Marinate the steak in this mixture at room temperature for one hour, or longer in the refrigerator. 








Heat a large cast iron skillet over high heat for 1 minute (I use a cast iron griddle). Add the vegetable oil and let heat for 1 minute. Remove the steak from the marinade, wiping off any excess marinade, then add to the skillet. 




Pan-fry the steak on each side for 2-3 minutes or to desired doneness, reducing the heat to medium-high if necessary to prevent smoking. 


Remove the steak from the pan and let sit, loosely tented with foil, for 5 minutes. 


Meanwhile, add more oil to the skillet or griddle if needed. Add the onion and peppers and let sear over medium heat for 1 minute, then stir. Cook, stirring every 90 seconds or so, for about 5 minutes or until the vegetables are seared and cooked through, but still tender-crisp.










Once the meat has rested, slice it into thin slices against the grain. Warm the tortillas, either with a cast iron griddle or the microwave. Add meat and vegetables to the tortilla, then top as desired (I like to use homemade pico de gallo). Serve immediately. 










2 comments:

  1. Oh wow! Reading this at 7:30 am and having had breakfast yet and I'm just drooling! This looks fabulous! Definitely will be making this. I love bell peppers and onions! Thanks for the link on how to cut against the grain, I always read that in recipes but wasn't sure how to do it.

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    Replies
    1. Thanks for your comments, Alicia! I actually used some of the leftover steak, peppers and onions in a breakfast omelet the next day!

      I have a little more in-depth info here on cutting against the grain. Luckily, with skirt/flank steak, the grain is really easily seen.

      The grain runs like ||||||, but you want to cut it like __ __ __ __ __

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