Description
Some words that come to mind to describe these easy Steak Fajitas are “amazing” “delicious” and “scrumptious!” And that’s just a few. They also happen to be fast. [They’re ready in 35 minutes flat!] Not to mention the fact that they are so flavorful, thanks to a simple spice blend that seasons both the beef and the sauteed peppers and onions.
Ingredients
12 fajita size flour or grain free tortillas
1 1/2 teaspoon Ancho Chile Powder, or Chili powder
1 1/2 teaspoon coarse kosher salt
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 1/4 to 1 1/2 pound sirloin steak, about 1 inch thick, patted dry
2 tablespoons avocado oil
2 bell peppers, sliced
1 red onion, sliced
2 tablespoons water
6 ounces shredded Colby Jack or Monterey Jack cheese, optional
1 cup purchased or homemade guacamole
1 cup purchased or homemade Pico de Gallo or salsa
Instructions
- Heat Tortillas: Wrap tortillas in foil and set in the oven set at 300 degrees. Alternatively wrap them in damp paper towels and warm them just before serving in the microwave.
- Make Spice Mix: Meanwhile, Stir together Ancho Chile powder (or chili powder), cumin, salt and garlic powder in a small dish.
- Cook Steak: Heat 1 tablespoon oil in a large heavy skillet over high heat. When oil is shimmering and just starting to smoke add steak. Sear steak for 3 to 3 ½ minutes (depending on thickness) and then turn over. Cook the second side for 3 to 3 ½ minutes.
- Season The Steak: Sprinkle the top of the steak with 1 rounded teaspoon of the spice mixture then turn it so the spices sear on the hot pan until fragrant but not burnt, 30 seconds to 1 minute. Repeat with the second side, using 1 more rounded teaspoon spice mix. Note: More detail below. [Reserve the remaining spice mix for the peppers and onions in step 5.] An instant read thermometer inserted into the steak will read 125 to 130 degrees F for medium-rare. Transfer to a large plate. Cover with foil to rest while vegetables cook.
- Cook Vegetables: Rinse and dry the skillet. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add peppers and onion. Cook, stirring often, until the peppers and onions are softened and starting to brown, 7 to 9 minutes. Stir in the remaining spice mix and cook 20 seconds. Add 2 tablespoons water and cook, stirring for 1 minute. Remove from the heat.
- To Serve: Slice the steak in half lengthwise into two long strips (about 1 ½-inches wide.) Cut the steak crosswise as finely as possible into thin strips. Add the steak and juices to the skillet and mix with the peppers and onions. Assemble fajitas in the warmed tortillas with steak, cheese (if using), guacamole and Pico de Gallo.
Notes
Questions about Seasoning The Steak? Here’s more detail:
- To season the steak, first cook it until almost just cooked to desired doneness. If your steak is 1 inch thick and your skillet is good and hot, then this will take three to three and a half minutes per side. If your steak is thinner or unevenly thick, err on the side of less time.
- Dust 1 rounded teaspoon of the spice mix over the top of the steak. Turn the steak over so that the spices sear into the steak against the hot skillet.
- Then add spices to the unseasoned side of steak (the one that’s facing up.) After about 30 seconds and the first side is seared, you can turn it over again to toast the spices on the second side.
- Remove the steak to a platter to rest.
- Prep Time: 30
- Cook Time: 30
- Category: Main Course
- Method: Stove Top
- Cuisine: Mexican
Nutrition
- Serving Size: 2 fajitas
- Calories: 491
- Sugar: 3 g
- Fat: 21 g
- Saturated Fat: 5 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 36 g