Fajitas with steak, onions and bell peppers
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Enjoy the taste of classic fajitas served in restaurants. This recipe uses only the essential ingredients of this Mexican dish: beef, bell peppers, onions, and cheese. Nothing fancy, but the flavor is exquisite thanks to the spices typical of this cuisine. Before grilling, the beef steak is rubbed with spices and lime juice and marinated for a couple of hours, resulting in a tender and flavorful finish. Thinly sliced vegetables are pan-fried with lime juice, then served on warmed wheat tortillas with grated cheese, aromatic fresh cilantro, and lime wedges.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg skirt steak
- 1 tbsp paprika
- 2 tsp light brown sugar
- 1 tsp ground cumin
- 1.5 tsp chili powder
- 0.5 tsp ancho chili powder
- 0.5 tsp garlic powder
- Juice of 3 limes + wedges for serving
- 3 tbsp. extra virgin olive oil + extra for grilling
- 4 bell peppers (red, orange and/or yellow), thinly sliced
- 2 red onions, thinly sliced
- 8 - 12 wheat tortillas
- Grated cheddar chopped fresh cilantro, for serving
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Cooking the dish according to the recipe:
- In a small bowl, combine paprika, brown sugar, cumin, chili powder, ancho powder, garlic powder, and 1 teaspoon salt.
- Place the steak in a large zip-lock plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil, and the spice mixture; seal the bag and massage the spices into the meat. Refrigerate for 30 minutes to 2 hours.
- Meanwhile, heat a large cast-iron skillet over medium-high heat. In a large bowl, combine the peppers and red onion with the remaining 2 tablespoons olive oil, the juice of the remaining 2 limes, and 1 teaspoon salt. Add to the skillet and cook, stirring, until the vegetables are softened and crispy around the edges, 8 to 10 minutes.
- Preheat the grill to medium-high heat and brush the grates with olive oil. Cook the steak for 3-5 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5-10 minutes.
- Heat the tortillas according to package directions. Slice the steak across the grain and season with salt. Serve on the tortillas with onions and peppers, topped with cheese and cilantro, and garnished with lime wedges.
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