Ingredients with Measurements:
- 1 pound skirt steak, sliced into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8-10 flour tortillas
- Optional toppings: shredded cheese, sour cream, guacamole, salsa, lime wedges
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. Set aside.
2. Heat olive oil in a large skillet or griddle over medium-high heat.
3. Add sliced onions and peppers to the skillet and cook until they start to soften, about 5-7 minutes.
4. Push the vegetables to one side of the skillet and add the sliced skirt steak to the other side.
5. Sprinkle the seasoning mixture over the steak and cook until browned and cooked through, about 5-7 minutes.
6. Use tongs to mix the steak and vegetables together and cook for an additional 1-2 minutes.
7. Warm the flour tortillas in the microwave or on a separate skillet.
8. Serve the steak and vegetables on the tortillas with optional toppings.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 350
- Fat: 15g
- Carbohydrates: 28g
- Protein: 25g
Substitutions for ingredients:
- Skirt steak can be substituted with flank steak or sirloin steak.
- Bell peppers and onions can be substituted with any vegetables of your choice.
Variations:
- Add sliced mushrooms or zucchini to the vegetable mixture.
- Use corn tortillas instead of flour tortillas.
- Make a marinade for the steak using lime juice, soy sauce, and garlic.
Tips and tricks:
- Make sure to slice the steak against the grain for a more tender result.
- Don't overcrowd the skillet or griddle, as this will prevent the steak from browning properly.
- Warm the tortillas in a damp paper towel to prevent them from drying out.
Storage instructions:
- Store any leftover steak and vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the steak and vegetables in the microwave or on a skillet until heated through.
Presentation ideas:
- Serve the fajitas on a large platter with the tortillas on the side.
- Garnish with chopped cilantro and sliced jalapenos.
Pairings:
- Serve with a side of Mexican rice and black beans.
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 too crunchy, cook them for a few more minutes until they soften.
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 give their workers the less desirable cuts of meat, such as skirt steak. The workers would cook the steak over an open flame and serve it on tortillas with vegetables.
Flavor profiles:
- The steak is seasoned with chili powder, cumin, and garlic powder, giving it a smoky and slightly spicy flavor. The vegetables add a sweet and savory element to the dish.
Serving suggestions:
- Serve with a side of Mexican rice and black beans for a complete meal.
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Region: Mexican