Steak Fajitas

 In Beef, Cheese, Comfort Food, Dinner, Lunch, Mexican, Under 1 Hour

Last week King Soopers had every color of bell pepper on sale for .99 cents. I bought two of every single one and a bunch of yeller onions. Then I got home, sliced everything up and threw the onions in to caramelize.

I then got distracted by something down the hall and 10 minutes later the smell of scalding onions sent me skittering back to the kitchen. The only way to save the stuck onions was apparent… I reached for the red wine and in it went. This is called ‘deglazing’ which is a fancy word for “I got something stuck to the pan but I’m gonna pretend like it was on purpose.”

Next in went the bell peppers, a lot of cumin, some chili powder and red pepper. Mmmm I love fajitas. You can sear a steak in 5 minutes, warm some tortillas and go to town. You can forget about something cooking, call it “caramelized” and nobody’s the wiser. Fajitas are like the best friend we all need, low maintenance, still ok when you forget about them and there when you need them most. So go grab some veggies and get to cookin!

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Steak Fajitas

Difficulty: Easy

Yield: 8 Servings
Prep Time: 10 min
Cook Time: 25 min

Ingredients:

  • 1 lb Skirt Steak (any ole cut of steak will do)
  • 4 Bell Peppers (any color will do)
  • 1 Yellow Onion
  • 4 Cloves Garlic
  • 2 teaspoons Ground Cumin
  • 2 teaspoons Chili Powder
  • 1 teaspoon Red Pepper Flakes
  • ½ Cup Red Wine (optional)
  • Salt
  • Pepper
  • Oil for sauteing
  • 1 Package Small Flour Tortillas
  • Queso Fresco Cheese or Fresh Ricotta Cheese
  • Cilantro Lime Sauce (Optional)

Directions:

Preheat the oven to 170 degrees.

Thinly slice the bell peppers and onions, mince the garlic.

Season the steak on both sides with salt and pepper. Heat a large cast iron or non-stick skillet over medium-high heat. Add in enough cooking oil to nearly coat the bottom.

When the oil is hot, lay the skirt steak in and cook for 30 seconds then flip and cook for another 30 (if using a thicker cut of steak cook 1-4 minutes per side or until your desired done-ness). Remove steak to a cutting board placed inside a sheet pan and let it rest. Repeat until all the steak has been cooked.

Meanwhile, wrap the tortillas tightly in foil and place in the oven.

Add the red wine to the hot pan and toss in the onion. Pop the lid on and let is sit for a few minutes if you want the onions a little softer, otherwise, add in the bell peppers after a few minutes of cooking.

Saute until the peppers and onions have a nice brown edge but still have a bit of bite left to them, we don’t want mushy peppers. Toss in the garlic and saute for 30 seconds then turn the pan off.

Thinly slice the steak and layer the tortillas with strips of steak and bell pepper mixture.
Serve with Cilantro Lime Sauce and Cheese.

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Chefs Knife
  • Cutting Board
  • Cast Iron Skillet
  • Sheet Pan
  • Aluminum Foil
  • Liquid Measurer
  • Wooden Spoon
  • Measuring Spoons

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Steak Fajitas

Difficulty: Easy

Yield: 8 Servings
Prep Time: 10 min
Cook Time: 25 min

Ingredients:

  • 1 lb Skirt Steak (any ole cut of steak will do)
  • 4 Bell Peppers (any color will do)
  • 1 Yellow Onion
  • 4 Cloves Garlic
  • 2 teaspoons Ground Cumin
  • 2 teaspoons Chili Powder
  • 1 teaspoon Red Pepper Flakes
  • ½ Cup Red Wine (optional)
  • Salt
  • Pepper
  • Oil for sauteing
  • 1 Package Small Flour Tortillas
  • Queso Fresco Cheese or Fresh Ricotta Cheese
  • Cilantro Lime Sauce (Optional)

Directions:

Preheat the oven to 170 degrees.

Thinly slice the bell peppers and onions, mince the garlic.

Season the steak on both sides with salt and pepper. Heat a large cast iron or non-stick skillet over medium-high heat. Add in enough cooking oil to nearly coat the bottom.

When the oil is hot, lay the skirt steak in and cook for 30 seconds then flip and cook for another 30 (if using a thicker cut of steak cook 1-4 minutes per side or until your desired done-ness). Remove steak to a cutting board placed inside a sheet pan and let it rest. Repeat until all the steak has been cooked.

Meanwhile, wrap the tortillas tightly in foil and place in the oven.

Add the red wine to the hot pan and toss in the onion. Pop the lid on and let is sit for a few minutes if you want the onions a little softer, otherwise, add in the bell peppers after a few minutes of cooking.

Saute until the peppers and onions have a nice brown edge but still have a bit of bite left to them, we don’t want mushy peppers. Toss in the garlic and saute for 30 seconds then turn the pan off.

Thinly slice the steak and layer the tortillas with strips of steak and bell pepper mixture.
Serve with Cilantro Lime Sauce and Cheese.

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Chefs Knife
  • Cutting Board
  • Cast Iron Skillet
  • Sheet Pan
  • Aluminum Foil
  • Liquid Measurer
  • Wooden Spoon
  • Measuring Spoons

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Learn the Lingo & Pro Tips

Steak Fajitas 8 Servings 1 lb Skirt Steak (any ole cut of steak will do) 4 Bell Peppers (any color will do) 1 Yellow Onion 4 Cloves Garlic 2 teaspoons Ground Cumin 2 teaspoons Chili Powder 1 teaspoon Red Pepper Flakes ½ Cup Red Wine (optional) Salt Pepper Oil for sauteing 1 Package Small Flour Tortillas Queso Fresco Cheese or Fresh Ricotta Cheese Cilantro Lime Sauce (Optional)
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