My daughter is a good sport. She loves and eats the food I put on her plate. But, I also cave in to her personal requests, and one of her favorites (besides pasta and pizza) is Fajitas. I usually make them with chicken, but rarely do I make them with beef. Why, I wonder? Not sure about that, but making this at home sure beats eating the overdone and super salty ones you can get at any restaurant. It’s so simple, the only real prep work is marinating them an hour before hand, but with just a teeny bit of preparation, you can make this classic at home too.
I marinated them with a few of my favorite ingredients, lime juice, cilantro and chilies. But as usual, feel free to add any other ingredients that you love! We did a veritable smorgasbord of items, home-made salsa, my boyfriend’s kick-ass guacamole, some sour cream, grated cheese for my daughter, and some extra jalapeno’s for me!
I love easy dinners like this.
Fresh, delicious and we all sit together and build our own fajita.
So here’s what you’re going to need:
1.5 lbs (750g) skirt or flank steak
1/4 cup olive oil
1 tbsp of ground cumin
Juice of one lime
2 garlic cloves, minced
1 jalapeño or 2 thai red chilies, minced (seeds and all!)
1 small bunch of cilantro, chopped
Salt and pepper to taste
1 large onion sliced
1/2 red pepper, sliced
1/2 green pepper, sliced
Flour or corn tortilla wraps, or you can do lettuce wraps too.
In a deep platter, add your beef, olive oil, cumin, lime juice, garlic, chilies, salt and pepper and cilantro. Mix and coat the steak well, marinate for at least one hour in the fridge.
In the meantime, prepare the rest of the veggies and set aside. Have a beer and call a friend while you’re waiting. (Or anything else you need to get done!)
Pre-heat your oven to 100 degrees C. Place a large skillet over high heat, and let it heat up. Remove your steak from the marinade, and wipe off ass much as you can. When the skillet is really hot, sear your steak, cooking for 3-4 minutes on either side, depending on thickness, cook less time or more. If really thin, 1-2 minutes should do, if very thick, 5-6. I like mine pretty rare in the center, so I do a quick searing. Take your steak off the skillet, and tent in aluminum foil and place in your oven.
Now, in the same skillet, add just a teeny bit of oil, and cook the onion and peppers over high heat, 5-6 minutes. I like mine pretty charred. When done, switch off the heat, and take your steak out of the oven. Slice it thinly, and make sure to pour any of the accumulated juices into the pan with your veggies, and place the sliced steak back in the skillet with the veggies and juice.
Serve hot on the skillet with tortilla or lettuce wraps, and all your “trimmings”.
From my kitchen to yours,