Looking for a delicious Tex-Mex dish that’s quick and easy to make? Steak Fajitas to the rescue!
I have a lot of family in Texas, so, of course, I have a soft spot for Tex-Mex cuisine! Tex-Mex is, as the name implies, a unique style of cooking that developed in the American state of Texas due to its proximity to Mexico. It’s influenced by Mexican cuisine, but not quite Mexican. Instead, it’s a beautiful new style that’s gained popularity across the country and beyond.
Fajitas is a Tex-Mex dish that has its origins in ranches, where cowboys would cook up whatever vegetables and meat they had on hand, wrapping it all up in a classic tortilla to hold it all together. Typically, they used the less desirable cuts of meat, but these days, you’ll see fajita recipes with everything from shrimp to steak.
What you are going to love about fajitas is how quickly they come together. It feels like a meal this good should take a lot longer to prepare, yet it’s done in about half an hour. The combination of veggies and steak wrapped in a soft tortilla gives you a perfect balance of starch, protein, and fiber for a complete meal. This dish is really a lifesaver for busy parents out there who want to provide something tasty and quick for a weekday dinner.
Cuts Of Steak
When it comes to making fajitas, flank steak is an excellent and affordable choice. It’s lean, full of flavor, and easily soaks up any spices or marinades. Though flank steak can sometimes be a bit tough, when sliced thinly against the grain, it’s easy to eat. Other good options include skirt steak and hanger steak, which have a bit more marbling and cook up more tender. If you really want to spoil yourself, you can always use rib eye, which is thick and has decadently rich, fatty marbling.
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 3 cloves garlic, minced
- Salt and black pepper, to taste
- 1 1/2 pounds flank steak
- 2 1/2 tablespoons vegetable oil divided
- 1 red bell pepper sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 red onion, cut into wedges
- 8 warmed corn or flour tortillas, to serve
How To Make Steak Fajitas
Step 1: Preheat your grill to medium-high heat.
Step 2: In a small bowl, mix together the chili powder, cumin, paprika, minced garlic, salt, and pepper. Rub this spice blend all over the steak.
Step 3: Drizzle 1 tablespoon of vegetable oil over the steaks to coat them lightly. Place the steak on the grill and cook for about 4-5 minutes on each side for medium-rare doneness. Once cooked, let the steak rest for 5 minutes.
Step 4: Toss the bell pepper strips and onion wedges with the remaining 1 1/2 tablespoons of vegetable oil. Season with a pinch of salt and pepper.
Step 5: Grill the vegetables, turning them occasionally, until they are charred and soft, which should take about 6-8 minutes.
Step 6: Slice the steak thinly against the grain and serve it alongside the grilled peppers and onion on warmed tortillas.
FAQs & Tips
How To Make Ahead And Store
Once cooled, leftover filling can be stored in an airtight container in the fridge for up to 4 days. It can also be frozen in a freezer-safe bag for up to 3 months.
What Else Can I Do With The Filling?
The options are endless! Instead of serving it on tortillas, pair it with fluffy white rice, use it in lettuce wraps, serve it in hearty grain bowls, and stuff it into hoagie rolls!
How Can I Top My Fajitas?
Personally, I’m happy with a good dollop of sour cream and a shot of hot sauce. You can also top them with sliced avocado, guacamole, salsa, or shredded lettuce. Whatever strikes your fancy!
Serving Suggestions
There are a lot of good options when it comes to sides and toppings to have with your fajitas. If you like soup, go for a Chicken Taco Soup as an appetizer. Or start as they do at some Tex-Mex restaurants and serve tortilla chips with Homemade Salsa or Refried Beans. Room for dessert? Nothing beats this silky Mexican Flan Recipe, if you ask me. Oh, and if you’re serving this meal on a Friday night, I would encourage you to treat yourself to a Mango Margarita to celebrate the start of the weekend!
Steak Fajitas
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 3 cloves garlic minced
- Salt and black pepper to taste
- 1 1/2 pounds flank steak
- 2 1/2 tablespoons vegetable oil divided
- 1 red bell pepper sliced into strips
- 1 yellow bell pepper sliced into strips
- 1 red onion cut into wedges
- 8 warmed corn or flour tortillas to serve
Instructions
- Preheat your grill to medium-high heat.
- In a small bowl, mix together the chili powder, cumin, paprika, minced garlic, salt, and pepper. Rub this spice blend all over the steak.
- Drizzle 1 tablespoon of vegetable oil over the steaks to coat them lightly. Place the steak on the grill and cook for about 4-5 minutes on each side for medium-rare doneness. Once cooked, let the steak rest for 5 minutes.
- Toss the bell pepper strips and onion wedges with the remaining 1 1/2 tablespoons of vegetable oil. Season with a pinch of salt and pepper.
- Grill the vegetables, turning them occasionally, until they are charred and soft, which should take about 6-8 minutes.
- Slice the steak thinly against the grain and serve it alongside the grilled peppers and onion on warmed tortillas.
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