Ingredients with Measurements:
- 1 pound of flank steak, sliced into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 tablespoon of meat extract
- 1 teaspoon of chili powder
- Salt and pepper to taste
- Flour tortillas
- Optional toppings: shredded cheese, sour cream, guacamole, salsa
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced flank steak to the skillet and cook until browned on all sides.
3. Add the sliced bell peppers, onion, and minced garlic to the skillet and continue cooking until the vegetables are tender.
4. In a small bowl, mix together the meat extract, chili powder, salt, and pepper.
5. Pour the meat extract mixture over the steak and vegetables in the skillet and stir to coat evenly.
6. Continue cooking for another 2-3 minutes until the meat and vegetables are fully coated and the flavors have melded together.
7. Warm the flour tortillas in the microwave or on a griddle.
8. Serve the meat extract fajitas on the warm tortillas with optional toppings like shredded cheese, sour cream, guacamole, or salsa.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 360
- Total fat: 16g
- Saturated fat: 4g
- Cholesterol: 60mg
- Sodium: 500mg
- Total carbohydrates: 27g
- Dietary fiber: 3g
- Sugars: 5g
- Protein: 27g
Substitutions for ingredients:
- Flank steak can be substituted with sirloin steak or chicken breast.
- Bell peppers and onion can be substituted with any other vegetables of your choice.
- Meat extract can be substituted with beef bouillon or Worcestershire sauce.
Variations:
- Add sliced mushrooms or zucchini to the skillet for extra vegetables.
- Use different seasonings like cumin or paprika for a different flavor profile.
- Substitute the flour tortillas with corn tortillas or lettuce wraps for a low-carb option.
Tips and tricks:
- Slice the flank steak against the grain for a more tender texture.
- Don't overcrowd the skillet when cooking the steak and vegetables to ensure even cooking.
- Warm the tortillas in a damp paper towel to prevent them from drying out.
Storage instructions:
- Store any leftover meat extract fajitas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fajitas in the microwave or on a griddle until heated through.
Presentation ideas:
- Serve the fajitas on a large platter with the tortillas on the side for guests to assemble their own.
- Garnish with fresh cilantro or lime wedges for added flavor.
Pairings:
- Serve with a side of Spanish rice or black beans for a complete meal.
Suggested side dishes:
- Spanish rice
- Black beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the steak is tough, try marinating it in a mixture of lime juice, olive oil, and garlic for a few hours before cooking.
- If the vegetables are too crunchy, cook them for a few extra minutes until they are tender.
Food safety advice:
- Make sure to cook the steak to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Fajitas originated in Texas in the 1930s and were traditionally made with skirt steak.
Flavor profiles:
- Savory, slightly spicy, and smoky.
Serving suggestions:
- Serve with a cold beer or a margarita for a refreshing drink pairing.
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Region: Mexican