beef fajitas

Beef Fajita Breakfast Scramble

1½ lb skirt steak or flank steak

green bell pepper, red

onion,

tbsp vegetable oil, (divided)

eggs

sharp cheddar cheese, (shredded)

tsp cumin

tsp garlic salt

tsp chili powder

½ tsp black pepper

½ tsp red crushed peppers

lime juice

Add cumin, garlic salt, chili powder, pepper and red crushed peppers into a large sealable baggie. Seal, shake to combine and then add lime juice. Shake to mix.

Place skirt steak into baggie, seal, shake and then place into the fridge for 4 hours or overnight.

For The Marinade

Heat cast iron skillet, or large frying pan, over high heat. Add two tablespoons of oil to pan and then add peppers and onions.

Sauté until tender but still crisp. Remove from skillet and place in large bowl and set aside.

Add remaining two tablespoons of oil into pan and heat over medium high heat.

Remove steak from baggie and place in hot skillet.

Cook 5-6 minutes on each side for medium. Remove from skillet and place on cutting board.

Remove from steak skillet and place on cutting board. Cut against the grain and then cut into bite size pieces.

Place steak into large bowl with peppers, stir and set aside.

Add whisked eggs to skillet. Cook until desired doneness.

Next, add steak and peppers to scrambled eggs, mix to combine.

Top with cheese, let melt and then enjoy!

Cooking The Fajitas

Make your own Steak Fajitas at home with leftover strip loin steak

Steak Fajitas

sweet red pepper

½ sweet orange or yellow pepper (or any 2 colour combination)

red onion

vegetable oil (avoid olive oil)

Tbsp fajita seasoning

tortillas (8 inches diameter)

tsp black pepper (or ½ tsp regular pepper)

salt

½ tsp smoked paprika (or regular but smoked is better)

garlic powder

cayenne pepper

cheddar cheese

sour cream

salsa

tomatoes

cilantro

jalapeno pepper

avocado

lime wedges

Combine all seasoning ingredients.

Slice peppers and onions into thin strips.

Remove fat and grizzle from steak and slice across the grain into thin strips.

Heat large skillet to medium-high heat. Add vegetable oil and heat well. Add peppers and onions and allow to char slightly before stirring around.

Move vegetable mixture to the side of the pan and add meat. Spread out as best as possible and allow to cook slightly.

Sprinkle 1 Tbsp of seasoning mixture over top. Reserve remaining seasoning for future use. Stir fry meat and vegetable mixture until heated through and seasoning well blended.

Heat tortillas if desired for easier rolling.

Add 1/6 of meat mixture to each tortilla in a line across the middle. Do not over fill. Top with desired toppings. Fold side in slightly at the end of the line to form the bottom, then roll into a tube leaving the top end open.

 Homemade steak fajita bowls with garlic lime rice. These fajita bowls taste even better than the ones at Chipotle! The secret is the homemade marinade for the steak… it is to DIE for!

Steak Fajita Bowls with Garlic Lime Rice

butter

parboiled rice (see notes)

garlic

chicken broth

salt (optional)

cilantro (optional)

recipe prepared steak fajitas

FOR THE GARLIC LIME RICE: Rince the rice...

FOR THE GARLIC LIME RICE: Rince the rice in a fine mesh strainer under cold running water for 2 minutes, using your fingers to rub the rice to remove any starch, set aside. Heat the butter in a large sauté pan over medium heat. Add the rinsed rice and allow to toast for 2-3 minutes, stirring frequently so the rice doesn’t stick or burn. Add the garlic, continue to cook for 30 seconds or until the garlic is fragrant. Add the chicken broth, salt, and lime juice and allow to come to a boil, stir just once to break up lumps. Cover, reduce heat to low and allow the rice to cook for 12-15 minutes or until the water dries up. Let stand for 5 minutes before adding cilantro and fluffing with a fork.

ASSEMBLE: Arrange the rice and steak in a...

ASSEMBLE: Arrange the rice and steak in a bowl, and go crazy with the topping possibilities! Make it your own!

The absolute BEST Steak Fajitas you&#x27;ve ever had! This is my take on the tex-mex steak fajitas. Marinated for hours in lime juice, garlic, and cumin -- so good you&#x27;ll never use another recipe again!

The BEST Steak Fajitas

pineapple juice (no sugar added)

Worcestershire sauce

olive oil

EACH: ground cumin AND chili powder

EACH: kosher salt AND smoked paprika

EACH: black pepper AND red pepper

oil (high heat)

white onions, sliced

poblano, ribs and seeds removed then sliced

2-3 bell peppers, thinly sliced (any color you please!)

STEAK MARINADE: Combine the ingredients for the marinade...

STEAK MARINADE: Combine the ingredients for the marinade in a large shallow bowl. Give it a taste and check for seasonings, adjust to preference. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight. Remove from the refrigerator 30 minute prior to cooking.

Set a large cast iron skillet or pan...

Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes. Add the steak to the pan and fry on each side for about 3-5 minutes or longer if you'd like it more done. Feel for desired firmness. The 3 minutes/side will yield a medium rare doneness. If the pan becomes too hot, reduce the heat to medium high. Remove the steak from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into thin slices. I like to do so on an angle so the meat slices are tender and thin.

FAJITA VEGGIES: Add the remaining tablespoon of oil...

FAJITA VEGGIES: Add the remaining tablespoon of oil to the pan over high heat, add in the onions, poblano, and bell peppers. Let the veggies begin to sizzle and toss as necessary, cook for a total of 2-3 minutes or longer if you prefer them softer, season with a pinch of salt and pepper. [b]If your pan is small, cook the veggies in a few batches so they don't steam.[/b]

ASSEMBLY: Serve them in tortillas or on rice...

ASSEMBLY: Serve them in tortillas or on rice bowls topped with your favorite toppings!

Skirt Steak served with onions and colorful bell pepper strips and the traditional flour tortillas for the best sizzling dinner in minutes! .

Steak Fajita Recipe

flank or skirt steak

bell peppers, red, yellow,

flour tortillas

chili powder

cayenne powder

cumin

onion powder

Mexican Oregano

black pepper

orange juice

Steak Fajitas are made with juicy strips of marinated skirt steak and tender veggies served with soft flour tortillas and fixings like sour cream, a Mexican cheese blend, pico de gallo, and guacamole. They are always a hit!

skirt steak (or flank steak)

red, yellow, or orange bell peppers,

green bell pepper, (seeds and stem removed, sliced 1/4-inch thick)

lime ((about 2 teaspoons))

lime juice ((from about 2 limes))

+ 2 Tablespoons olive oil, (divided)

garlic cloves, (minced)

soy sauce

Tablespoon vinegar

liquid smoke ((optional))

chipotle chili powder

fajita-sized flour tortillas

Pico de gallo

Sour cream

Grated cheese or queso fresco

Guacamole

Whisk all marinade ingredients together. Reserve 2 tablespoons of marinade in a separate bowl. Pour remaining marinade over skirt steak in a resealable bag and refrigerate for 4 to 24 hours. Massage the meat periodically to redistribute marinade.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add onions and saute for 4-5 minutes until slightly softened. Add bell peppers and cook another 3 minutes, stirring frequently, until slightly softened.

Reduce heat to medium and continue to cook for 5 to 8 minutes, stirring often, until the peppers and onions are slightly seared, softened, and starting to caramelize. Add reserved marinade and scrape the bottom of the pan with a wooden spoon to deglaze the pan.

To cook the meat, heat a grill to medium-high heat or heat a cast iron skillet over medium-high heat with 1 tablespoon of olive oil. Remove the meat from the marinade and discard the marinade. Cook the meat for 3 to 4 minutes per side until medium-rare. You may need to cut the steak in half and cook it in batches if your skillet isn&#39;t big enough. Remove the meat from the grill or pan to a cutting board and let it rest for 5 to 10 minutes before slicing against the grain into 1/2-inch strips.

Add the cooked, sliced steak to the fajita veggies and toss to combine. Sprinkle with additional cilantro, if desired. Serve with warmed flour tortillas, pico de gallo, sour cream, cheese, and guacamole for individual assembly.

Recipe video above. Beef Fajitas made extra juicy and extra tasty with a wicked marinade that tenderises and flavours the beef! But if you don&#39;t have time to marinade, see Note 7 for a faster version. Adapted from this recipe by Tyler Florence (mine is easier and I think it is just as tasty!)

Beef Steak Fajitas

beef steak ((rump and skirt are ideal) (Note 1))

orange juice (, fresh (1 orange))

garlic (, minced)

cumin powder

coriander powder

onion powder ((optional))

tsp chipotle powder ((Note 2))

tsp salt

Black pepper

bell peppers/capsicum (, sliced (Note 3))

onion

Salt and pepper

tortillas (, small)

Avocado

Cilantro/coriander

Lime wedges

Tomatoes (, sliced, or Pico de gallo)

Place the Marinated Beef ingredients in a ziplock bag, massage to coat then refrigerate for 2 hour to overnight.

Remove beef from marinade 30 minutes prior to cooking (to bring to room temperature) and pat dry with paper towels. Discard marinade.

Drizzle 1/2 tbsp of oil on each side of the beef (1 tbsp in total).

Heat the BBQ or a skillet on high heat. Cook beef to your liking. (Note 4)

Remove beef onto a plate and cover loosely with foil.

Return skillet to stove, still on high heat, and heat 1/2 tbsp oil. Add onions, sprinkle with salt and pepper, and cook until soft and charred. Remove onto serving plate.

Heat remaining 1/2 tbsp oil in the skillet. Add bell pepper/capsicum, sprinkle with salt and pepper, and cook until charred. Remove onto plate.

Slice beef thinly against the grain (Note 5).

Serve with warmed tortillas and fixings of choice. (Note 6)

These Steak Fajitas are flavored with the best homemade seasoning and marinade! They&#039;re served with sautéed onions and peppers, with endless add-on options.

EACH: paprika, oregano, coriander, onion powder, garlic powder

avocado oil (can sub olive oil)

lime Juice

garlic (thinly sliced)

hot sauce

brown sugar

cinnamon

¼ lbs. skirt steak (see notes

Salt (to taste)

bell peppers (sliced (I use all colors))

tortillas

Mexican cheese, sour cream, avocado, salsa/tomatoes, jalapenos, sliced limes, cilantro, and more.

Pro Tip: Preheat the oven to 300° F. Create 2 stacks of 4-5 tortillas and wrap them in foil. Bake for 10-15 minutes. (I add them just before searing the steak.)

Cover the steak with plastic wrap and use the textured side of a meat mallet to tenderize each side. Season each side with salt. I like to use a generous teaspoon of kosher salt per pound of steak.

Combine the steak seasonings in a small bowl. Set 1 teaspoon of it aside and rub the rest over the entire surface of the steak.

Add marinade ingredients to a gallon freezer bag. Add the steak and seal out the air. Marinade at room temperature for 25-30 minutes. Meanwhile, prepare the remaining fajita ingredients.

Heat oil in a large skillet (preferably cast iron) over medium-high heat. Once nice and hot, add the steak. Leave marinade and sliced garlic in the bag and discard. Sear the steak for about 3 minutes per side, or until it’s cooked to your liking. (See notes for more guidance.)

Set the steak aside. Do not slice in yet, make sure it rests.

Add a little more oil to the skillet over medium-high heat. Add the sliced peppers and onions. Sprinkle with salt and remaining 1 teaspoon of seasoning and sauté for 5-7 minutes. Reduce heat to low.

Slice the steak into thin strips. Be sure to do this against the grain- super important for tender bites of steak. Add it back to the skillet and toss to combine and heat through.

Serve immediately with warm tortillas and your favorite toppings!

These Steak Fajitas are tender, juicy, packed with flavor and only take 10 minutes!  The Steak Fajitas, peppers, and onions can be eaten in tortillas, on a salad, or with rice and beans. Perfect for a busy weeknight!

10 Minute Steak Fajita Skillet

lbs skirt steak

tbsp fajita seasoning

vegetable oil (divided)

green bell pepper (sliced)

red bell pepper (sliced)

garlic (pressed)

lime (juiced)

Cut the steak into 1/2-1 inch strips. Toss with the fajita seasoning and 1 tbsp of the oil, and place in a zip top bag or container to marinate while finishing prep.

Cut the peppers and onions into thin strips.

Heat the remaining 1 tbsp oil over high heat in a large skillet.  Once hot, carefully place the peppers and onions in the skillet, cooking for 3-4 minutes, stirring occasionally. Remove the peppers and set aside.

Then place the steak in a single layer in the hot skillet. Let cook (without stirring) for 2-3 minutes. Then flip the meat to the other side and cook for 1 minute.Stir the butter, garlic, and lime juice in and cook for 1 additional minute. Then remove from heat and stir in the onions and peppers.

Garnish with fresh cilantro and serve hot. Enjoy!

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