Ingredients with Measurements:
- 1 lb of flank steak, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 onion, sliced into thin strips
- 1 tbsp of olive oil
- 1 tsp of chili powder
- 1 tsp of cumin
- 1 tsp of garlic powder
- Salt and pepper to taste
- 6-8 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 small bowl, mix together chili powder, cumin, garlic powder, salt, and pepper.
2. In a large skillet or griddle, heat olive oil over medium-high heat.
3. Add sliced steak to the skillet and sprinkle with the spice mixture. Cook for 3-4 minutes until browned.
4. Add sliced peppers and onions to the skillet and cook for an additional 3-4 minutes until vegetables are tender and steak is cooked to your liking.
5. Warm up flour tortillas in the microwave or on a separate skillet.
6. Serve the steak and vegetable mixture on the warm tortillas and top with optional toppings.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
6-8 fajitas
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 30g
Protein: 30g
Sodium: 600mg
Substitutions for ingredients:
- Flank steak can be substituted with chicken, shrimp, or tofu.
- Bell peppers and onions can be substituted with any other vegetables of your choice.
Variations:
- Add sliced mushrooms or zucchini to the vegetable mixture.
- Use a different spice blend for the steak, such as fajita seasoning or Cajun seasoning.
Tips and Tricks:
- Make sure to slice the steak and vegetables into thin strips to ensure even cooking.
- Don't overcrowd the skillet or griddle, as this can cause the vegetables to steam instead of sauté.
- Warm up the tortillas before serving to make them more pliable and easier to fold.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on a skillet until heated through.
Presentation Ideas:
Serve the fajitas on a large platter with the toppings on the side for guests to add as they please.
Garnishes:
Fresh cilantro, lime wedges
Pairings:
Mexican rice, black beans, corn on the cob
Suggested Side Dishes:
Chips and salsa, guacamole, queso dip
Troubleshooting Advice:
If the vegetables are not cooking evenly, try cooking them in batches or using a larger skillet or griddle.
Food Safety Advice:
Make sure to cook the steak to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
Fajitas originated in Texas in the 1930s, when cattle ranchers would give their workers the less desirable cuts of meat, such as skirt steak. The workers would marinate and grill the meat, then serve it on tortillas with vegetables.
Flavor Profiles:
Savory, slightly spicy, smoky
Serving Suggestions:
Serve with a cold beer or margarita for a refreshing pairing.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A