Beef Fajitas are the quintessential Tex-Mex food everyone loves! Tender strips of seasoned steak, grilled onions and peppers, all nicely tucked into a warm flour tortilla and garnished with guacamole, pico de gallo, salsa, avocado and sour cream! The secret to really good fajitas is the steak marinade...it's what makes those meaty, steak-stuffed tortillas so addictive!
It's 1984 and the Dallas-based Brinker restaurant chain Chili's® introduces this sizzling steak entree to its customers and folks go wild! Little do they know, steak fajitas have been around since the 30's and 40's.
Yep. According to What's Cooking America, Mexican ranchers living along the border of West Texas and the Rio Grande River were making fajitas long before the restaurant chain!
What Kind of Steak Do I Use for Fajitas?
You have a few choices of steak: flank, flap or skirt. These thin cuts of meat come from the flank and plate area, or the lower area of the cow.
Can I Make Fajitas on the Stove?
Stove top fajitas are ready in minutes! After the steak marinates, place the whole steak in a blazing hot dry cast iron skillet and cook it 4 minutes on each side for medium rare. (No need to add any oil to the skillet since the meat is marinated in oil.) Place the cooked fajita meat in a foil tent and let it rest for 5 minutes.
How Do I Slice Flank Steak?
After the steak rests, slice flank, flap or skirt steak against the grain to ensure a tender bite. If you cut the fajita meat with the grain, it's harder to chew.
- 2 lbs. flank or flap steak
- ½ cup olive oil
- 2 tablespoons vinegar
- 4 tablespoons liquid smoke , divided; 2 T for marinade; 2 T for veggies
- 2 tablespoons cumin ground
- 2 tablespoons chili powder
- 3 tablespoons smoky paprika
- 2 large onions sliced
- 1 large, of each red, green, yellow bell pepper cut into slices
- 8 flour tortillas
- salt, pepper, sour cream, guacamole, shredded cheese optional
- In a mixing bowl, combine oil, vinegar, liquid smoke, cumin, chili powder, paprika and about 2 teaspoons of kosher salt and 1 tablespoon black pepper
- Place meat in a big plastic bag or baking dish; pour marinade over meat and coat well; place bag or covered baking dish in refrigerator
- Refrigerate for at least 30 minutes; rotate bag or flip meat occasionally
- Slice onions and peppers
- In a heavy bottom skillet, heat oil on medium-high; add onions, peppers and remaining tablespoon of liquid smoke
- Once vegetables are tender, remove from skillet and set aside
- In the same skillet you cooked the onions and peppers, turn the heat to medium high; add the steak; cook 4 minutes on each side for medium rare
- Remove steak from skillet and cover with foil; allow meat to rest for 5-10 minutes
- Slice meat against the grain; plate
- Place a few slices of steak, onions and peppers on a flour tortilla; garnish with sour cream, salsa, guacamole and/or shredded cheese; roll tortilla and enjoy!
- Steak fajitas are often made with skirt, flank, or flap meat. These thin cuts of meat come from the flank and plate area, or the lower area of the cow.