Steak Fajita Recipe

The rich and colorful dish known as the steak fajita recipe combines the zest of Mexican cooking with the satisfying crunch of grilled beef. Fajitas, which have their roots in the Tex-Mex culinary culture, are now a popular global staple. This post will walk you through the background, necessary supplies, and methodical method for preparing delectable beef fajitas at home. Come on, let’s cook!

A Synopsis of Fajita History

The Spanish word “faja,” which means “belt” or “girdle,” is where the word “fajita” originates and refers to the type of beef that is typically used in this recipe. The origins of fajitas can be traced back to the early 1930s in the ranchlands of South and West Texas, where Mexican laborers were compensated with less attractive cuts of beef. These creative employees marinated the difficult skirt steak, grilled it, and served it with tortillas and simple accompaniments, creating what we now know as fajitas. Over the years, fajitas have evolved to include a variety of proteins, but the steak fajita remains a classic favorite.

Steak Fajita Recipe

Pinklady

The term "fajita" comes from the Spanish word "faja," meaning "belt" or "girdle," referring to the cut of meat traditionally used in this dish. Fajitas originated in the ranchlands of South and West Texas in the early 1930s, where Mexican ranch workers were given less desirable cuts of beef as part of their pay.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine Mexican

Servings 4

Calories 400 kcal

Equipment

• Mixing bowls
• Whisk
• Plastic wrap
• Grill or grill pan
• Tongs
• Large Skillet
• Cutting board
• Knife

Ingredients

  

• 1/4 cup olive oil
• 1/4 cup lime juice (about 2 limes)
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1 pound skirt steak or flank steak

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For the fajitas:

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 bell peppers (red, green, or yellow), thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 flour tortillas
• Optional toppings: sour cream, guacamole, shredded cheese, salsa, fresh cilantro, and lime wedges

Instructions

 

• Marinate the Steak

  In a mixing bowl, whisk together the olive oil, lime juice, minced garlic, ground cumin, chili powder, paprika, salt, black pepper, and crushed red pepper flakes.
• Place the steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it is well coated. Cover the dish with plastic wrap or seal the bag and refrigerate for at least 1 hour, preferably up to 4 hours for maximum flavor.
• Prepare the Vegetables

  While the steak is marinating, slice the onion and bell peppers into thin strips
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onion and bell peppers, season with salt and black pepper, and sauté until they are tender and slightly caramelized, about 7-10 minutes. Remove from heat and set aside.
• Cook the Steak

  Preheat your grill or grill pan to high heat. Remove the steak from the marinade and let any excess marinade drip off.
• Grill the steak for about 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness. Use tongs to flip the steak halfway through cooking.
• Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, making the steak more tender and flavorful.
• Slice the steak against the grain into thin strips.
• Assemble the Fajitas

  Warm the flour tortillas on the grill or in a dry skillet over medium heat until they are pliable and lightly charred.
• To serve, place a few strips of steak onto each tortilla, top with the sautéed onions and bell peppers, and add any optional toppings you prefer.

Video

Keyword Steak Fajita Recipe

Similar Recipes:

If you enjoyed this steak fajita recipe, you might also like:

Chicken Fajitas: Substitute the steak with boneless, skinless chicken breasts or thighs.
Shrimp Fajitas: Use large shrimp, peeled and deveined, for a seafood twist.
Veggie Fajitas: Skip the meat altogether and load up on a variety of vegetables like mushrooms, zucchini, and squash.

Frequently Asked Questions About the Steak Fajita Recipe:

1. Can I make fajitas using a different cut of beef?

Yes, you can use flank steak or sirloin for skirt steak.

2. How do I get the steak to be softer?

The steak will get softer if you marinate it for at least an hour and cut it against the grain.

3. Is it possible to bake the beef fajitas?

On a baking sheet, the steak can be broiler-roasted for about 4–5 minutes on each side.

4. Is this dish available in a vegetarian version?

Sure, just leave out the steak and add more veggies, such as squash, zucchini, and mushrooms.

5. Which kind of tortillas should I use?

Although maize tortillas work just as well, flour tortillas are the classic choice.

6. Could I freeze the steak leftovers?

You can freeze-cook beef for up to three months. Serve, thaw, and reheat.

7. What kind of dish can I serve with fajitas?

Serve fajitas with rice, beans, and a crisp salad as side dishes.

8. How should leftover fajitas be stored?

For up to three days, refrigerate leftover steak, veggies, and tortillas in separate, airtight containers.

9. Can I prepare the marinade in advance?

Yes, you may make the marinade ahead of time and keep it in the fridge for up to two days.

Conclusion:

Steak fajitas are a delightful and versatile dish that brings the flavors of Tex-Mex cuisine to your kitchen. With a rich history and a simple preparation process, this recipe is perfect for both weeknight dinners and special occasions. Enjoy the vibrant flavors and the joy of making a meal that everyone will love.

YouTube Video Credits:
Cooking With Claudia