Ingredients with Measurements:
- 1 lb. of flank steak, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves of garlic, minced
- 2 tbsp. of olive oil
- 1 tsp. of chili powder
- 1 tsp. of cumin
- 1 tsp. of smoked paprika
- Salt and pepper to taste
- 8-10 flour tortillas
- 1/4 cup of fresh cilantro, chopped
- Lime wedges for serving
Special equipment needed:
- Large skillet or griddle pan
- Tongs
Step-by-step instructions:
1. In a small bowl, mix together chili powder, cumin, smoked paprika, salt, and pepper.
2. Heat olive oil in a large skillet or griddle pan over medium-high heat.
3. Add sliced flank steak to the skillet and sprinkle with the spice mixture. Cook for 3-4 minutes or until browned on both sides. Remove from the skillet and set aside.
4. Add sliced bell peppers, onion, and minced garlic to the skillet. Cook for 5-7 minutes or until the vegetables are tender and lightly browned.
5. Return the cooked steak to the skillet and toss with the vegetables. Cook for an additional 2-3 minutes or until heated through.
6. Warm the flour tortillas in the microwave or on a griddle.
7. To assemble the fajitas, spoon the steak and vegetable mixture onto the center of each tortilla. Top with chopped cilantro and a squeeze of fresh lime juice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 35g
Protein: 25g
Substitutions for ingredients:
- Flank steak can be substituted with chicken, shrimp, or tofu.
- Bell peppers can be substituted with poblano peppers or jalapeño peppers.
- 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.
- Top with shredded cheese or sour cream for added creaminess.
- Serve with guacamole or salsa on the side.
Tips and tricks:
- Thinly slice the flank steak against the grain for the most tender results.
- Use tongs to flip the steak and vegetables in the skillet to prevent them from falling apart.
- Warm the tortillas in a damp paper towel to prevent them from drying out.
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 griddle until heated through.
Presentation ideas:
Serve the fajitas on a large platter with lime wedges and chopped cilantro on top.
Garnishes:
Chopped cilantro and lime wedges
Pairings:
Serve with Mexican rice and black beans for a complete meal.
Suggested side dishes:
Mexican rice, black beans, or a side salad.
Troubleshooting advice:
If the steak is tough, try marinating it in a mixture of lime juice, olive oil, and spices for at least 30 minutes before cooking.
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 and were traditionally made with skirt steak.
Flavor profiles:
Savory, smoky, and slightly spicy.
Serving suggestions:
Serve hot and enjoy with your favorite Mexican beverage.
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Region: Mexican