Steak Fajitas
Fajitas are great because you can put anything you want on them. I like mine with meat, onion, and cheese, but my sister always grills some eggplant or zucchini for hers. They are also really good with refried beans, guacamole, or even Spanish rice.
Recipe information
Yield
serves 1
Ingredients
Steak
Fajitas
Preparation
Step 1
To prepare the steak: Cut the jalapeño in half and remove the seeds. Finely dice the jalapeño and place it in a bowl.
Step 2
Smash the garlic clove by placing it on a cutting board, laying the blade of a large knife flat on top of the garlic, and pressing the knife with the heel of your hand. Remove the papery skin and finely chop the garlic. Add the garlic and olive oil to the jalapeño and stir well. Cut the steak into thin strips, add them to the jalapeño and garlic, and toss the strips until they are completely coated.
Step 3
To prepare the fajitas: Peel the onion, cut it into 1/4-inch-thick rings, and cut each ring in half. Remove the seeds and ribs from the red bell pepper and cut it into 1/4-inch-thick strips.
Step 4
Place the oil in a large sauté pan over medium-high heat. Add the onion and pepper and cook, stirring occasionally, for 10 minutes. Push the vegetables to the side of the pan and add the meat mixture. Cook, stirring occasionally, for 2 minutes, or until the steak reaches the desired doneness.
Step 5
Place a tortilla on a microwave-safe plate and cook on high heat for 15 seconds, or until the tortilla is warm. Arrange one-third of the meat slices down the center of the tortilla. Place one-third of the onion, pepper, and cheese over the meat and top with some of the salsa and sour cream. Fold the tortilla to cup the filling taco-style. Repeat the process with the remaining ingredients.
Kitchen Vocab
Step 6
Marinating is a way to add flavor to meats or to tenderize tougher cuts of meat. This recipe uses sirloin, a tender cut of meat, so the marinade is used just to add flavor. Some marinades have a lot of flavor and also make great sauces. Just remember that if the marinade has touched raw meat, before you use it as a sauce it needs to be boiled for a couple of minutes to kill any bacteria it may have picked up from the meat.
Kitchen tip
Step 7
Warning! Be careful when working with jalapeños—once the juice gets on your hands it is hard to get off. I usually wear disposable rubber gloves when cutting them, but if you don’t have any, make sure to wash your hands several times after handling them. Be especially careful not to touch your eyes when handling jalapeños, or you will experience a new adventure in pain.
