Steak Fajitas

  • Currently 4/5
  •  
  •  
  •  
  •  
  •  
Serves 6-8. From Williams-Sonoma
Ingredients
2 pounds skirt steak
3/4 cup fajita marinade
2 Tablespoons olive oil
3 red bell peppers, seeded and sliced
1 large red onion, sliced
salt and pepper to taste
12 flour tortillas, warmed
6 ounces Monterey jack cheese, grated
Guacamole for serving
tomato salsa for serving
 
Directions
1. Place the steak and marinade in a large sealable plastic bag and refrigerate for at least one hour or overnight.
2. Preheat a large skillet on medium high and warm 1 Tablespoon of olive oil. Add the bell peppers, onion, salt and pepper, and cook until tender and lightly caramelized, 8 to 10 minutes. Transfer to a plate and cover with aluminum foil.
3. Using a damp paper towel, wipe out the skillet. Keeping the heat on medium-high, warm the remaining 1 Tablespoon of oil. Remove the steak from marinade, allowing the excess to drip off, and place the steak in the skillet. Cook, turning once. Transfer the steak to a carving board, cover loosely with foil and let rest for five minutes. Cut steak into 1/2-inch slices.
4. Return the peppers, onion and steak to the skillet and stir together to warm through.
5. To assemble the fajitas, place a warmed tortilla on a plate. Add a few slices of steak, some peppers and onion, and sprinkle with cheese. Top with guacamole and salsa. Repeat to assemble remaining fajitas. Serve immediately.
 
Categories:
Cuisine   Latin AmericaDish   Main Dish
Cooking Method   Pan FriedMain Ingredient   Beef




Laurie Hogan

Member since Jan 2008

More recipes like this one...