Steak Fajitas with Cilantro Lime Sauce
Mess Level: Low
Yield: 8 Servings
Prep Time: 10 min
Cook Time: 25 min
- 1 lb Skirt Steak (any ole cut of steak will do)
- 4 Bell Peppers (any color will do)
- 1 Yellow Onion
- 4 Cloves Garlic
- 2 teaspoons Ground Cumin
- 2 teaspoons Chili Powder
- 1 teaspoon Red Pepper Flakes
- ½ Cup Red Wine (optional)
- Oil for sauteing
- 1 Package Small Flour Tortillas
- Queso Fresco Cheese or Fresh Ricotta Cheese
- Cilantro Lime Sauce (Optional)
- Preheat the oven to 170 degrees.
- Thinly slice the bell peppers, onions, and mince the garlic.
- Season the steak on both sides with salt and pepper. Heat a large cast iron or non-stick skillet over medium-high heat. Add in enough cooking oil to nearly coat the bottom.
- When the oil is hot, lay the skirt steak in and cook for 30 seconds then flip and cook for another 30 (if using a thicker cut of steak cook 1-4 minutes per side or until your desired done-ness). Remove steak to a cutting board placed inside a sheet pan and let it rest. Repeat until all the steak has been cooked.
- Meanwhile, wrap the tortillas tightly in foil and place in the oven.
- Add the red wine to the hot pan and toss in the onion. Pop the lid on and let is sit for a few minutes if you want the onions a little softer, otherwise, add in the bell peppers after a few minutes of cooking.
- Saute until the peppers and onions have a nice brown edge but still have a bit of bite left to them, we don’t want mushy peppers. Toss in the garlic and saute for 30 seconds then turn the pan off.
- Thinly slice the steak and layer the tortillas with strips of steak and bell pepper mixture.
- Serve with Cilantro Lime Sauce, cheese, and avacado.
Did You Make It? Tag Us!
What does it mean to deglaze?
- It's recovering those tasty bits left behind...
Deglazing is the act of pouring liquid into a hot pan where there are burned bits on the bottom. The liquid loosens those pieces, which have great flavor, and lets you make them into a sauce. It also saves you from hours scrubbing out a burnt pan.
What is mince?
- It's one step above pulverizing them...
Mince means moderately minuscule pieces (hehe). In other words, chop it up really, really finely.
How do I keep from over-cooking my steak?
- Let your thermometer guide you...
Get an instant read thermometer! The best way to get good at cooking steaks is to cook a lot of them, but that gets expensive so instead get a thermometer and keep in mind that after you take the steak off the heat, it will keep cooking usually for 5 more degrees.
Ramblings of a Line Cook
Last week King Soopers had every color of bell pepper on sale for .99 cents. I bought two of every single one and a bunch of yeller onions. Then I got home, sliced everything up and threw the onions in to caramelize.
I then got distracted by something down the hall and 10 minutes later the smell of scalding onions sent me skittering back to the kitchen. The only way to save the stuck onions was apparent... I reached for the red wine and in it went. This is called ‘deglazing’ which is a fancy word for “I got something stuck to the pan but I'm gonna pretend like it was on purpose.”
Next in went the bell peppers, a lot of cumin, some chili powder and red pepper. Mmmm I love fajitas. You can sear a steak in 5 minutes, warm some tortillas and go to town. You can forget about something cooking, call it “caramelized” and nobody's the wiser. Fajitas are like the best friend we all need, low maintenance, still ok when you forget about them and there when you need them most. So go grab some veggies and get to cookin!