Ah, steak fajitas—an absolute fiesta of flavors sizzling away on your stovetop. I once whipped these up on a whim after a long day, and let me tell you, the aroma alone was like a warm embrace. It’s like wrapping up a little bit of Texas in a tortilla, ready to rescue any weekday dinner crisis.
Steps
- Prepare the Marinade: Mix together lime juice, pineapple juice, Worcestershire sauce, olive oil, minced garlic, cumin, chili powder, salt, smoked paprika, black pepper, red pepper flakes, and chopped cilantro in a large bowl or zip-top bag. Taste the marinade and adjust seasoning if necessary.
- Marinate the Steak: Coat the steak thoroughly with the marinade. Cover and refrigerate the steak for at least 2-4 hours, ideally overnight, to allow the flavors to penetrate. Take the steak out of the refrigerator 30 minutes before cooking.
- Cook the Steak: Heat a large cast iron skillet or grill pan over high heat. Add the steak, cooking for 3-5 minutes on each side for medium rare, adjusting for your preferred doneness. Let the steak rest under foil after removing it from the pan.
- Prepare the Veggies: Add oil to the same pan and heat over high. Sauté sliced onions, poblano, and bell peppers for 2-3 minutes, or longer if you prefer them softer, seasoning with salt and pepper. Cook in batches if needed to avoid steaming.
- Slice the Steak: Cut the rested steak into thin slices against the grain at an angle for tenderness. You can mix the slices back with the veggies if desired.
- Assemble the Fajitas: Serve the steak and veggies in tortillas or over rice bowls. Top with your favorite garnishes, such as guacamole, salsa, or sour cream.
Ingredients
- ? cup lime juice
- ¼ cup pineapple juice (100% juice, no additional sugars)
- 2 tablespoons Worcestershire sauce
- 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- ¼ cup chopped cilantro
- 1 ½ – 2 pounds skirt or flank steak
- 1 tablespoon oil (suitable for high heat)
- 2 medium white onions, sliced
- 1 large poblano pepper, ribs and seeds removed, sliced
- 2-3 bell peppers, thinly sliced (any color)
- Guacamole
- Salsa
- Cilantro leaves
- Salsa verde
- Sour cream
- Black beans
- Rice
- Tortillas
- Cilantro-lime rice
- Sautéed corn
- Tomatoes
- Lettuce
- Shredded cheese
FAQ
- What is the secret ingredient in this steak fajitas recipe?
- The unique ingredient that sets these steak fajitas apart is pineapple juice. It acts as a natural tenderizer and enhances the flavor, providing a restaurant-style taste at home.
- How long should the steak marinate for the best results?
- For optimal flavor and tenderness, it’s recommended to marinate the steak for at least 4 hours, but ideally overnight.
- Can I use a different cooking method other than a skillet?
- Yes, you can grill the steak instead of using a skillet. Grilling can add an extra smoky flavor, perfect for outdoor cooking during the summer months.
- What types of peppers are recommended for these fajitas?
- While you can use traditional red and green bell peppers, incorporating yellow and orange peppers, along with a poblano pepper, can add more flavor and color to your dish.
- Is it possible to freeze the marinated steak for future use?
- Absolutely! You can marinate the steak and freeze it in a zip-top bag. When ready to use, simply defrost it in the refrigerator overnight and proceed with cooking as usual.
Tips
- Marinate for Enhanced Flavor: Allow the steak to marinate for at least 4 hours or ideally overnight. This extended marination helps to tenderize the meat and infuse it with the rich flavors of lime juice, pineapple juice, and spices.
- Use a Variety of Peppers: Incorporate a mix of colorful bell peppers and a poblano pepper into your fajitas. The combination not only adds vibrant color but also enhances the dish with a smoky flavor.
- Cook Veggies Separately if Needed: If your skillet is small, cook the vegetables in batches. This prevents them from steaming and ensures they get a nice char, adding depth to the dish.
- Slice Against the Grain: When slicing the steak, cut against the grain at an angle to ensure the meat remains tender and easy to chew. This technique enhances the texture of your fajitas.
Equipment
- Large Cast Iron Skillet – Essential for searing the steak and sautéing the vegetables.
- Grill Pan – If you prefer grilling the steak indoors.
- Zip-top Bags – Useful for marinating the steak.
- Citrus Juicer – Helpful for extracting lime juice.
- Meat Thermometer – To ensure the steak is cooked to your desired doneness.
