Steak Fajitas
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 425, total fat 24 G., saturated fats 7 G., proteins 21 G., carbohydrates 32 G., fiber 3 G., cholesterol 59 mg, sodium 553 mg, sugar 6 G.
Calories 425, total fat 24 G., saturated fats 7 G., proteins 21 G., carbohydrates 32 G., fiber 3 G., cholesterol 59 mg, sodium 553 mg, sugar 6 G.
Fajitas are thin, fried strips of juicy beef wrapped in a tortilla with fried bell peppers, onions, and herbs. Arguably the most popular and easiest-to-make Mexican dish outside of Mexico, fajitas' incredible flavor comes from the spice mixture rubbed onto the steak before grilling. This harmonious combination of chili pepper, garlic, paprika, black pepper, cumin, and brown sugar literally caramelizes the surface of the meat, creating a delicious crust.
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:
Steak
- 1 teaspoon light brown sugar
- 0.5 tsp chili powder
- 0.5 tsp ground cumin
- 0.5 tsp garlic powder
- 0.5 tsp smoked paprika
- 1 skirt steak weighing 450 g.
- 3 sweet peppers of different colors, cut into thick strips
- 1 large yellow onion, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 tbsp. vegetable oil
- 1/4 cup tightly packed fresh cilantro leaves
Innings
- Iceberg lettuce, shred finely
- 0.5 cup sour cream
- 8 small corn tortillas
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Recipes with similar ingredients: beef, tortilla, sweet pepper, cilantro, brown sugar, cumin, garlic powder, paprika, leaf lettuce
Cooking the dish according to the recipe:
- In a small bowl, combine sugar, chili powder, cumin, garlic powder, paprika, 1.5 teaspoons salt, and 1/2 teaspoon black pepper to make a dry steak spice mix.
- Place the steak on a parchment-lined baking sheet. Rub both sides generously with the spice mixture. Let the steak come to room temperature for about 30 minutes. Meanwhile, prepare the vegetables.
- Place the grill pan over medium heat and heat for 5 minutes.
- Place the bell pepper and onion in a large bowl. Drizzle with olive oil. Season generously with salt and pepper. Place the vegetables on a hot grill pan. Cook, stirring occasionally, until tender, 8-10 minutes. Transfer the grilled vegetables to a serving platter and cover with foil to keep warm.
- Brush a hot grill pan with vegetable oil. Place the steak in the pan and cook for 3 minutes. Flip and cook for another 3 minutes. Transfer the steak to a cutting board and let rest for at least 5 minutes.
- Slice the steak into thin strips across the grain. Place the meat on top of the warm vegetables and sprinkle with cilantro leaves. Serve with shredded iceberg lettuce, sour cream, and warm tortillas.
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