Ingredients with Measurements:
- 1 lb. flank steak, sliced into thin strips
- 2 tbsp. olive oil
- 2 tbsp. búfalo sauce
- 1 tbsp. honey
- 1 tbsp. lime juice
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. smoked paprika
- 1/2 tsp. cumin
- Salt and pepper, to taste
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 jalapeño pepper, seeded and sliced into thin strips
- 1 onion, sliced into thin strips
- 8-10 flour tortillas
- Optional toppings: shredded cheese, sour cream, avocado, cilantro
Special equipment needed:
- Large skillet or griddle
- Tongs
Step-by-step instructions:
1. In a small bowl, whisk together the olive oil, búfalo sauce, honey, lime juice, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper.
2. Add the sliced flank steak to the bowl and toss to coat. Let marinate for at least 30 minutes, or up to 2 hours.
3. Heat a large skillet or griddle over medium-high heat. Add the marinated steak and cook for 3-4 minutes per side, or until browned and cooked to your liking. Use tongs to transfer the steak to a plate and set aside.
4. In the same skillet or griddle, add the sliced bell peppers, jalapeño pepper, and onion. Cook for 5-7 minutes, or until the vegetables are tender and slightly charred.
5. Add the cooked steak back to the skillet or griddle and toss with the vegetables to combine.
6. Warm the flour tortillas in the microwave or on a separate skillet until soft and pliable.
7. To serve, spoon the steak and vegetable mixture onto the center of each tortilla. Top with shredded cheese, sour cream, avocado, and cilantro, if desired.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 15-20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 16g
Saturated Fat: 4g
Cholesterol: 60mg
Sodium: 700mg
Carbohydrates: 38g
Fiber: 4g
Sugar: 8g
Protein: 26g
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or sirloin steak.
- Búfalo sauce can be substituted with hot sauce or barbecue sauce.
- Honey can be substituted with maple syrup or agave nectar.
- Flour tortillas can be substituted with corn tortillas or lettuce leaves for a low-carb option.
Variations:
- Add sliced mushrooms or zucchini to the vegetable mixture.
- Use chicken or shrimp instead of steak.
- Make a vegetarian version by using tofu or tempeh instead of meat.
Tips and tricks:
- Make sure to slice the steak against the grain for maximum tenderness.
- Don't overcrowd the skillet or griddle when cooking the steak and vegetables.
- Warm the tortillas before serving to prevent them from tearing.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on a skillet until heated through.
Presentation ideas:
Serve the fajitas on a large platter with the toppings arranged in separate bowls for a DIY fajita bar.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
Serve with a side of Mexican rice and black beans.
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled corn on the cob
- Guacamole and chips
Troubleshooting advice:
- If the steak is tough, it may not have been sliced against the grain or cooked long enough.
- If the vegetables are too charred, lower the heat or cook for a shorter amount of time.
Food safety advice:
- Make sure to cook the steak to an internal temperature of 145°F for medium-rare, 160°F for medium, or 170°F for well-done.
- Wash your hands and all surfaces and utensils that come into contact with raw meat.
Food history:
Fajitas originated in Texas in the 1930s, when ranch workers would grill skirt steak and serve it on tortillas with onions and peppers.
Flavor profiles:
Spicy, tangy, and smoky.
Serving suggestions:
Serve with a cold beer or margarita for a refreshing pairing.
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Region: Mexican