Tuesday, July 26, 2011

Fun with Fajitas

Who doesn't love a good fajita now and then? Nobody, that's who! I dare you to find a person who hasn't enjoyed a yummy fajita at some point in their life. They're good with chicken or steak and you can even make them with just some veggies. I'm a fan of meat though so I definitely had to go that route. I've been craving some good fajitas for a bit now and decided to whip some up tonight. They are a fantastic dish that can turn a meal into a fun, little fiesta.

I'm one of those people who likes to use what they have on hand rather than go to the store to buy one or two specific items for just one meal. Well, usually. I guess there are exceptions to that rule, but this dinner was not one of them. Case in point: I didn't have any flank or skirt steak (which can get pretty expensive) so I improvised with some top round steak that I had in the freezer. It actually turned out to be really good and my son loved it! That's really what made this dinner worth it.
The recipe that follows is based on using the round steak, but if you make some fajitas of your own, I'd suggest using flank or skirt steak though for a more authentic dish. If you're on a budget though, and looking to fill everyone up without spending a lot on meat, top round steak will work just fine. You can make the meal go even further by loading up on some healthy veggies and serving some Spanish rice along side.

Steak Fajitas

Steak Marinade:

  • 1/4 c lime juice
  • 1 garlic clove, minced
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 2 TB oil
  • 1/2 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • 2 TB brown sugar


  • 1/2 onion, sliced into thick slices
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 TB oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • dash chili powder
  • 1/4 tsp lime juice

  • 1 - 1.5lb top round steak, thin-cut
  • Tortillas (about 8-10)

1. Mix steak marinade ingredients and pour over whole steak (or large cuts) in resealable zip-top bag. Squeeze out as much air as you can and marinade in the refrigerator for about 1 to 2 hours.
2. About 15-30 minutes before cooking, mix all vegetable ingredients together and set aside.
3. Preheat a wok or large skillet until very hot. 
4. Drain vegetables and cook in batches (so they don't get soggy) over high heat until crisp-tender and slightly browned.
5. Drain meat and cook whole (or large pieces) over high heat until browned and cook until desired doneness. I cooked the meat for about 2 minutes per side for medium-well.
6. When meat is done, transfer to cutting board and let sit for a couple minutes.
7. Cut meat into thin slices against the grain.
8. Heat tortillas.
9. Assemble fajitas with a little meat and vegetable mixture on top of a tortilla.

These fajitas are great on their own, but they can also be served with a variety of condiments such as pico de gallo, guacamole, salsa, shredded cheese, or sour cream.

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