Ingredients with Measurements:
- 1 lb. flank steak, sliced into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tbsp. olive oil
- 2 tbsp. fajita seasoning
- 8 flour tortillas
- Optional toppings: shredded cheese, sour cream, guacamole, salsa
Special equipment needed:
- Large skillet or griddle
- Tongs
Step-by-step instructions:
1. In a large skillet or griddle, heat 1 tablespoon of olive oil over medium-high heat.
2. Add the sliced flank steak to the skillet and cook for 3-4 minutes, stirring occasionally, until browned.
3. Remove the steak from the skillet and set aside.
4. Add the remaining tablespoon of olive oil to the skillet.
5. Add the sliced bell peppers and onion to the skillet and cook for 3-4 minutes, stirring occasionally, until softened.
6. Add the minced garlic and fajita seasoning to the skillet and stir to combine.
7. Return the cooked steak to the skillet and toss with the vegetables until heated through.
8. Warm the flour tortillas in the microwave or on a griddle.
9. Serve the fajita mixture on the warm tortillas with optional toppings.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Fat: 18g
- Carbohydrates: 38g
- Protein: 33g
Substitutions for ingredients:
- Chicken or shrimp can be substituted for the flank steak.
- Any color bell pepper can be used.
Variations:
- Add sliced mushrooms to the vegetable mixture.
- Use corn tortillas instead of flour tortillas.
- Add a squeeze of lime juice to the fajita mixture for extra flavor.
Tips and tricks:
- Slice the vegetables and meat thinly for even cooking.
- Don't overcrowd the skillet or griddle, as this can cause the vegetables to steam instead of sauté.
- 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 fajita mixture in a skillet over medium heat until heated through.
- Warm the tortillas in the microwave or on a griddle.
Presentation ideas:
- Serve the fajitas on a large platter with the warm tortillas on the side.
- Garnish with fresh cilantro or chopped green onions.
Garnishes:
- Shredded cheese, sour cream, guacamole, salsa, fresh cilantro, chopped green onions
Pairings:
- Serve with a side of Spanish rice and black beans.
Suggested side dishes:
- Spanish rice, black beans, corn on the cob, grilled vegetables
Troubleshooting advice:
- If the vegetables are not cooking evenly, try slicing them thinner or cooking them in batches.
Food safety advice:
- Make sure to cook the meat to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Fajitas originated in Texas in the 1930s, when ranch workers would cook skirt steak over an open flame and serve it on a tortilla.
Flavor profiles:
- Savory, slightly spicy, with a hint of sweetness from the bell peppers.
Serving suggestions:
- Serve with a cold beer or a margarita for a refreshing drink.
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