What Beef to Use for Fajitas
Few meals garner the happy sighs of apprehension and the unbridled green-eyed of the balance of the table quite like a giant, sizzling plate of Beef Fajitas.
Strips of tender marinated steak, blistered peppers, and caramelized onions piled loftier into tortillas with all of your favorite Tex-Mex fixin's, fajitas are a full evidence-off and super uncomplicated to make at abode.
Growing up, my family went out for Mexican food every Sunday.
Our love runs so deep, we brand the Green Republic of chile Craven Enchiladas for Christmas dinner (For real! And I have an even improve version of that recipe in my cookbook).
We were budget-conscious, which meant that I was only allowed to guild the more expensive entrees with steak (like beefiness fajitas and Flank Steak Tacos) equally a special treat.
I still remember the server setting a hot, hissing plate of spicy beef enchiladas in front of me.
I felt like I'd won the lottery.
Steak fajitas are easy to make at habitation, even for the most commencement chefs.
With this tasty beef fajita recipe, you can strike gold any night of the week!
How to Make Beef Fajitas
The 2 nigh important factors to making not bad fajitas at home are:
- Infuse the steak with flavor. The beefiness fajitas seasoning and marinade I've included here accept you covered.
- To get the fajita meat tender. Here'due south what you demand to know.
Tricks to Tender Fajita Meat
If your beef fajitas are chewy, it is likely considering you cut the steak in the wrong direction, or because you didn't give information technology time to properly marinade.
- Cut the Beef Against the Grain. Slicing meat against the grain helps tenderize it. By looking closely at the steak, you lot'll be able to see the management the grain is running. Make your cuts perpendicular to information technology (this rule applies if you are making chicken fajitas also).
- Marinade with an Acid. Acids similar citrus juice or vinegar tenderize meat by breaking downward its fibers. Even 30 minutes of marinade time makes a difference. Don't skip information technology!
Longer is not necessarily better when information technology comes to marinating meat.
- Letting the beef sit too long in the acrid will eventually cause it to break down too much and information technology will have a poor texture.
- Generally, I find that you can marinate meat for upward to 1 twenty-four hours with expert results; iv to vi hours is platonic.
The Ingredients
- Steak. Tender, protein-packed flank steak works wonderfully for beef fajitas. It soaks up the marinade and becomes incredibly juicy and flavorful.
- Beef Fajitas Seasoning. Cumin, chili pulverization, chipotle chile powder, lime zest and coriander are the secret to that assuming, eatery-worthy fajita flavor. The mixture is warm, bawdy, and has the right corporeality of spice.
- Vegetables. A mixture of bong peppers and onions are the ideal veggies for fajitas. They develop scrumptious flavour, tin can hands be cutting into long strips, and pair well with the beef.
- Lime Juice. Adds effulgence and zest to the marinade and helps to tenderize the fajita meat.
- Love. Naturally sweetens the marinade and helps the steak caramelize equally it cooks.
- Worcestershire Sauce. For that umami goodness.
The Directions
- Mix office of the spices together in a basin with the lime zest.
- Make shallow, diagonal cuts across the steak in two directions.
- Rub the spice mixture onto the steak, and place it in a ziptop bag.
- Whisk the juice, oil, Worcestershire, and honey together.
- Add the mixture to the pocketbook and seal. Let marinade for at to the lowest degree 30 minutes. Remove the steak from the bag, and pat it dry.
- Cook the steak in a bandage-iron skillet over medium-high rut for four to 6 minutes per side. Move it to a cutting board, and allow it rest. Slice information technology across the grain.
- Sauté the vegetables. Add the remaining spices and garlic. Serve equally desired and DIG IN!
Storage Tips
- To Shop. Refrigerate beef and veggies in an closed storage container for up to 3 days.
- To Reheat. Gently rewarm beef and veggies in a skillet on the stovetop over medium-depression heat.
- To Freeze. Freeze the beefiness and veggies in an airtight freezer-safe storage container for upwardly to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
- Cut the vegetables upward to i solar day in accelerate.
- Marinade the steak the twenty-four hour period before.
Leftover Ideas
Turn leftover beef fajitas into tasty nachos past serving them over tortilla chips with cheese and other toppings. For a fajita quesadilla, tuck leftovers into a tortilla with cheese. Or, enjoy your leftovers bowl-way past serving them over a bed of Mexican Quinoa or the rice from this Mexican Chicken and Rice.
What to Serve with Beef Fajitas
Appetizers
Mexican Corn Dip
Recommended Tools to Make this Recipe
- Bandage Iron Skillet. My go-to for making beef fajitas.
- Sharp Chef'southward Knife. A sharp, good-quality knife will make all the deviation.
- Instant Read Thermometer. The best fashion to tell if your beef is cooked through.
The Best Cast Iron Skillet
This beautiful cast iron skillet volition last a lifetime! Information technology's heavy-duty and will take you from stovetop to oven to table.
Don't sit on that winning lotto ticket—these tender beef fajitas hitting the jackpot every fourth dimension!
Frequently Asked Questions
How Can I Make this Recipe Gluten Free?
You lot tin hands make these beefiness fajitas gluten costless. Merely make certain to apply a gluten-free Worcestershire sauce and corn tortillas.
Exercise I Have to Make Beef Fajitas with a Bandage Iron Skillet?
No, you do not have to make beef fajitas with a cast atomic number 26 skillet. You lot tin cook your beefiness fajitas using a similar large, sturdy skillet (brand sure information technology tin can handle medium-high heat) or an outdoor grill.
- 2 ½ teaspoons ground cumin divided
- 1 ½ teaspoons chili powder divided
- i teaspoon chipotle chile powder
- ane teaspoon ground coriander
- i ½ teaspoons kosher common salt divided
- 1 ½ pounds flank steak or skirt steak
- 2 medium limes zest and juice (nearly ane ½ teaspoons zest and ¼ loving cup juice)
- four tablespoons extra-virgin olive oil divided
- ane tablespoon Worcestershire sauce
- 1/2 tablespoon honey
- 2 cloves garlic minced (virtually 2 teaspoons)
- ii red bong peppers seeded and cut into 1/4-inch strips
- 1 green bell pepper seeded and cut into 1/iv-inch strips
- 1 large xanthous onion halved and cut into 1/4-inch strips
FOR SERVING:
- Flour or corn tortillas
- Chopped fresh cilantro
- Sliced fresh avocado
- Nonfat plain Greek yogurt or sour cream
- Crumbled queso fresco or feta
-
In a pocket-size bowl, place 2 teaspoons cumin, 1 teaspoon chili pulverization, ane teaspoon chipotle chile powder, coriander, and 1 teaspoon table salt. Zest the 2 limes directly into a basin, then stir to combine.
-
Place the steak on a cutting board. With a sharp knife, carefully make shallow, diagonal cuts beyond the top of the steak. Repeat, making diagonals in the reverse direction to create a crosshatch pattern. Repeat on the bottom side of the steak.
-
Rub the spice mix all over both sides of the steak, then place in a sturdy ziptop bag.
-
In the same bowl you used for the spices (no demand to rinse in betwixt), whisk together the lime juice, 2 tablespoons olive oil, Worcestershire, and honey.
-
Pour into the bag with the steak, seal, and so plow the bag to coat the steak evenly. Place on a plate or sheet pan and let residue at room temperature for at least xxx minutes or up to i 60 minutes, or refrigerate for upwardly to 1 day. Plough the bag periodically to redistribute the marinade. If refrigerating the steak, permit it come to room temperature prior to cooking.
-
When ready to prepare the beef fajitas, remove the steak from the marinade, shaking off any excess. Pat very dry to ensure you lot become a nice sear.
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To warm the tortillas, wrap them in foil and place in a 300 degrees F oven while you lot cook the steak and vegetables.
-
Estrus one tablespoon of the oil in a big cast-iron skillet or similar large, sturdy skillet over medium-high heat. (If your skillet is not large enough to cook the entire piece of steak, cut slice it in half and cook it in batches; you besides can cook the steak on an outdoor grill instead.) Melt the steak for 4 to half-dozen minutes per side, until the meat reaches 140 degrees F on an instant read thermometer. Remove to a cut board, encompass, and permit rest for 10 minutes (the steak's temperature will continue to rising as it rests; Practice NOT skip resting or it volition sense of taste dry). Slice beyond the grain into thin (ane/two- to 3/iv-inch) strips.
-
Add together the remaining 1 tablespoon oil to the skillet. Add peppers and onions. Sauté, stirring often, until they soften and the onions begin to turn golden, near eight minutes.
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Reduce the estrus to medium. Add the remaining 1/two teaspoon cumin, 1/two teaspoon chili powder, and one/2 teaspoon salt. Continue to cook until the vegetables completely soften and are starting to caramelize, about 6 to 8 minutes more.
-
Stir in the garlic and let cook xxx seconds, just until fragrant. Remove the pan from the heat.
-
To serve, arrange the meat slices on a big platter and drizzle any juices that have collected on the cutting board over the peak. Identify the vegetables abreast the meat. Serve piled within the warm tortillas, with toppings of choice.
- TO Store: Air-condition beef and veggies in an airtight storage container for up to ii days.
- TO REHEAT: Gently rewarm beef and veggies in a skillet on the stovetop over medium-low oestrus.
- TO FREEZE: Freeze the beef and veggies in an closed freezer-safety storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1 (of 4), without tortillas or toppings Calories: 446 kcal Carbohydrates: 21 chiliad Protein: 39 g Fatty: 23 g Saturated Fat: vi m Polyunsaturated Fat: 2 yard Monounsaturated Fat: 14 g Cholesterol: 102 mg Potassium: 1003 mg Cobweb: 5 g Saccharide: x g Vitamin A: 2381 IU Vitamin C: 117 mg Calcium: 100 mg Iron: 5 mg
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Source: https://www.wellplated.com/beef-fajitas/
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