Ingredients with Measurements:
- 1 lb. flank steak, sliced into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 2 tbsp. Mad Dog 357 hot sauce
- 2 tbsp. olive oil
- 1 tsp. chili powder
- 1 tsp. cumin
- Salt and pepper, to taste
- Flour tortillas
- Optional toppings: shredded cheese, sour cream, guacamole, chopped cilantro
Special Equipment Needed:
- Large skillet or griddle
- Tongs
Step-by-Step Instructions:
1. In a small bowl, mix together Mad Dog 357 hot sauce, olive oil, chili powder, cumin, salt, and pepper.
2. In a large skillet or griddle over medium-high heat, add the sliced flank steak and cook until browned on both sides, about 3-4 minutes per side.
3. Remove the steak from the skillet and set aside.
4. In the same skillet, add the sliced bell peppers, onion, and minced garlic. Cook until the vegetables are tender, about 5-7 minutes.
5. Add the cooked steak back into the skillet with the vegetables and pour the hot sauce mixture over everything. Stir to combine and cook for an additional 2-3 minutes.
6. Serve the Mad Dog 357 fajita mixture on warm flour tortillas and top with shredded cheese, sour cream, guacamole, and chopped cilantro, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 390
Fat: 18g
Carbohydrates: 24g
Protein: 33g
Sodium: 460mg
Substitutions for ingredients:
- Flank steak can be substituted with chicken or shrimp.
- Mad Dog 357 hot sauce can be substituted with any hot sauce of your choice.
- Flour tortillas can be substituted with corn tortillas or lettuce cups for a low-carb option.
Variations:
- Add sliced mushrooms or zucchini to the vegetable mixture.
- Use different colored bell peppers for a more colorful dish.
- Add a squeeze of lime juice for a tangy flavor.
Tips and Tricks:
- Slice the steak against the grain for a more tender bite.
- Don't overcrowd the skillet when cooking the steak and vegetables to ensure they cook evenly.
- Warm the tortillas in the oven or on the skillet before serving for a softer texture.
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 warmed through. Warm the tortillas in the oven or on the skillet before serving.
Presentation Ideas:
Serve the Mad Dog 357 fajitas on a large platter with the toppings arranged in separate bowls for a DIY fajita bar.
Garnishes:
Chopped cilantro and lime wedges
Pairings:
- Mexican rice
- Refried beans
- Corn on the cob
Suggested Side Dishes:
- Black bean and corn salad
- Grilled vegetables
- Chips and salsa
Troubleshooting Advice:
- If the vegetables are not cooking evenly, try cutting them into smaller, more uniform pieces.
- If the steak is tough, try marinating it in the hot sauce mixture for at least 30 minutes before cooking.
Food Safety Advice:
- Always wash your hands and utensils before handling food.
- Make sure the steak is cooked 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. They became popular in the United States in the 1980s and are now a staple in Tex-Mex cuisine.
Flavor Profiles:
Spicy, savory, smoky
Serving Suggestions:
Serve the Mad Dog 357 fajitas with a cold beer or a margarita for a refreshing drink.
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