I don’t know about you, but certain dishes I have never bothered cooking at home, just because most of the time, the restaurants just make it better than I can in my kitchen. Fajitas has always been one of those dishes. Until now. I researched and found an array of recipes, and then combined whichever parts I thought were great, and this is the final draft of my recipe for Steak Fajitas. It came out super delicious, and if you have the time to make all the separate components, this is something worth your time and effort!
What you’ll need:
For the seasoning:
- 1/2 tbsp chili powder
- 1/2 tbsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Pico de Gallo:
- 1 pound medium tomatoes, diced
- 1/2 medium onion, chopped
- 1 jalapeño, seeded and minced
- 1/2 cilantro, chopped
- 2 tbsp fresh lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
for the Steak:
- 1 1/2 to pounds flank steak, cut into strips
- 1 medium green pepper, cut into strips
- 1 medium red pepper, cut into strips
- 1 medium onion, halved and sliced
- 1/2 cup of beer (or beef broth)
- flour tortillas
- Pico de Gallo
- fresh cilantro, chopped
Combine all ingredients for the seasoning and mix well.
Combine all ingredients for the Pico de Gallo and mix well. Refrigerate.
Add Steak, peppers, onions and 2 tbsp of the seasoning mix to a hot frying pan with 2 tbsp of cooking oil. Lower the heat to medium and fry for about 5 minutes, then add the beer (or beef broth). Cook for another 10 to 15 minutes, until the desired doneness of the steak is achieved.
Serve on tortillas, topped off with Pico de Gallo. Buen Provecho!
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