Steak Fajitas are a quick and delicious meal that everyone seems to love. What’s great is you only need a few items to make it too. So follow along and I’ll take you step by step on how to make steak fajitas for those days when you want something simple that tastes oh so good.
Step One.
You’ll need some steak and a marinade for the meat. Schneider Farms has a nice one pound package of pre sliced meat that’s perfect to make steak fajitas in addition to stir fries like Mongolian Beef or Szechuan Beef. Once you defrost the meat you’ll need to make a marinade for it. Here’s the marinade recipe that I used.
- 1/3 cup water
- 1/4 cup lime juice
- 2 tablespoons pecan oil
- 1 tablespoon diced garlic
- 2 tablespoons washyoursister sauce (Worcestershire)
- 2 tablespoons soy sauce
- 1 tablespoon of fajita seasoning (Use your favorite pre packaged spice blend or make your own blend. I used a blend that’s packaged for commercial restaurant use.)
Mix all the ingredients together. Once you have it ready you’ll use about 2/3 rds of it to marinade your steak. Reserve the rest for the sizzling grand finale of the cook. In a freezer bag mix the meat and marinade together and put it into your refrigeratore for a few hours or so.
The photo below is the marinaded steak fajitas meat ready to cook.
Step Two.
Cut up some bell peppers into strips. I like color so I went with a mix of red, green and yellow peppers. That’s it for step two. If you like there’s nothing stopping you from adding some jalapeno or even Hatch peppers. A little heat is always good right?
Step Three.
Let’s cook up some steak fajitas!
I used two pans for this instead of one. I like to saute my peppers before adding them to just about any dish. So in my favorite carbon steel pan I added a little avacado oil and went after it. Once the peppers were nicely singed around the edges off heat they went. In the other pan I hit the steak fajitas strips with a medium high heat. Make sure you drain the meat before you add it to the pan or you’ll be simmering it instead of browning it! I added a little avacado oil to the pan as well. It helps transfer heat to the meat and keeps it from sticking. Stir and toss the steak until it browns up and you see red juices starting to seep to the surface. When you see that add the peppers and keep tossing and turning for a few minutes at most. Remember that marinade I had you hold back? Turn off the fire and immediately add it to the pan. It’s going to sizzle up nicely. Keep stirring and tossing the peppers and steak fajtas meat in that nice pan sauce you just made. That’s it. All done and ready to serve on toasted tortillas. On the side you can have any number of garnishes to go with your quick and easy steak fajitas. I like a good salsa on top of mine. What you like is up to you. Be creative and enjoy. That’s what really matters.
Items used in this how to and where to get them. The Steak fajita meat came from Schneider Farms in Hermann Missouri. The Field skillet came from Crane’s Country Store in beautiful downtown Williamsburg. My favorite lil carbon steal skillet was made for me by my friends at 3 Nail Ironware down in Paint Rock Texas. The peppers came from my farm also located in Williamsburg Missouri.
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