Cooking On A Budget: Steak Fajitas

Friday, September 19, 2014

Steak Fajitas


I have had a thin sirloin steak I got on sale in the freezer for way to long. So I figured I would use that and marinate it and make some steak fajitas for dinner. My husband has a thing with textures and does not like his tortillas soft and frankly I prefer a little crunch; hence I crisp them in a bit of regular vegetable oil before assembly.
The great thing is this can be a go to weeknight meal when you want to change things up a bit. Make the marinade, prep the veggies and marinate the steak and the vegetables separately. You can marinate overnight and have them ready to go when you get home from work.

  • 1 1/2 lb. sirloin steak
  • 3 bell peppers - any color (I used red and green from our garden.)
  • 1 large vidalia onion - slice in half moons
  • Mexican cheese blend shredded cheese
  • large tortillas
  • vegetable oil (for a crispy shell which is optional)
  • sour cream (optional)
For the marinade:
  • 1/2 cup olive oil
  • 1/3 cup lime juice (from fresh limes or in a bottle is okay)
  • 3 tbsp. Worcestershire sauce
  • 5 garlic cloves - finely diced
  • 1 tbsp. cumin
  • 1 1/2 tsp. chili powder
  • 1/2 tsp. salt
  • big pinch red pepper flakes
  • 1/4 tsp. black pepper
  1. Toss all of the marinade ingredients in a bowl and whisk together until fully incorporated.
  2. Place your steak on a cutting board and stab it many times with a long kitchen fork.
  3. Put the steak in a glass container large enough and pour some of the marinade over the steak, reserving the rest for the vegetables to marinate in. Marinate for two hours or overnight.
  4. De-seed and de-vein your peppers and cut into strips. Cut the onion in half then in moon slices. Place the vegetables in the marinade and toss.
  5. When you are ready to start the steak you can either grill it or pan fry it. Make sure the steak is medium to medium rare as it goes in the oven to help melt the cheese. When the steak is done and rested, cut into strips against the grain of the meat.
  6. Saute the vegetables in a deep skillet after removing them from the marinade. Cook the vegetables to El-dente or softer if you like.
  7. I pan fried our tortillas in just a little bit of oil in a cast iron skillet to give them texture. It only takes 30-40 seconds per side. Remove from the oil and rest on paper towels to absorb extra oil. Or do them soft if that is your preference.
  8. Assemble the tortillas with the beef and vegetables topped with cheese.
  9. Place under the broiler to melt the cheese being careful not to burn the tortillas. You can do this on a foil lined baking sheet. If the tortillas are getting too dark on the edges, fold up the edges of the foil over the outer edges of the tortilla.

There you have it. A different and tasty weeknight meal. Getting any or all of the ingredients on sale as I did makes this dinner not all that costly. This is the type of dinner your kids will enjoy as well. Serve with a few dollops of sour cream for additional flavor.
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