Steak Fajitas

  • Currently 4/5
Serves 6-8. From Williams-Sonoma
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
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.
Cuisine   Latin AmericaDish   Main Dish
Cooking Method   Pan FriedMain Ingredient   Beef

Laurie Hogan

Member since Jan 2008

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