Ingredients with Measurements:
- 1 pound flank steak, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 yellow onion, sliced into thin strips
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 8-10 flour tortillas
- Optional toppings: shredded cheese, sour cream, guacamole, salsa, cilantro, lime wedges
Special equipment needed:
- Large skillet or griddle
- Tongs
Step-by-step instructions:
1. In a small bowl, mix together chili powder, cumin, smoked paprika, 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, stirring occasionally, until browned and cooked through.
4. Remove steak from skillet and set aside.
5. Add sliced bell peppers and onions to the skillet and cook for 5-6 minutes, stirring occasionally, until tender and slightly charred.
6. Return the steak to the skillet and toss with the peppers and onions.
7. Warm tortillas in the microwave or on a separate skillet.
8. Serve the steak and pepper mixture on the warm tortillas, with optional toppings such as shredded cheese, sour cream, guacamole, salsa, cilantro, and lime wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 390
- Fat: 16g
- Carbohydrates: 29g
- Protein: 31g
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 jalapenos or hot sauce for extra heat.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Make a vegetarian version by omitting the steak and adding extra vegetables or tofu.
Tips and tricks:
- Slice the steak against the grain for a tender texture.
- Don't overcrowd the skillet when cooking the steak, as this can cause it to steam instead of sear.
- Warm 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 leftovers in the microwave or on a skillet over medium heat until heated through.
Presentation ideas:
- Serve the fajitas on a large platter with all the toppings arranged around the edges.
- Garnish with fresh cilantro and lime wedges.
Pairings:
- Serve with Mexican rice and black beans for a complete meal.
- Pair with a cold beer or margarita for a refreshing drink.
Suggested side dishes:
- Mexican rice
- Black beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the steak is tough, it may not have been sliced against the grain.
- If the vegetables are not charred enough, increase the heat and cook for a few more minutes.
Food safety advice:
- Make sure to cook the steak to an internal temperature of 145°F for food safety.
Food history:
- Fajitas originated in Texas in the 1930s, when cattle ranchers would grill skirt steak and serve it on tortillas with onions and peppers.
Flavor profiles:
- Spicy, smoky, savory
Serving suggestions:
- Serve with a side of Mexican rice and black beans, and top with shredded cheese, sour cream, guacamole, and salsa.
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Region: Mexican