Beef Fajitas are very easy to make–the secret is ensuring the meat is tender.
To make fajitas, first, saute onions and peppers in a large skillet with about one tablespoon of oil. Add seasonings. Remove from skillet and set aside.
Next, brown beef in the same skillet. Once beef is browned, add onions and peppers back in the pan.
Place onions, peppers and beef in a flour tortilla. Slice an avocado, add salsa, sour cream, pico de gallo or jalapenos and dinner is done!!! Goes great with Roasted Corn and Green Chiles
Marinated and seared flank steak with grilled onions and peppers rolled in a flour tortilla and served with sour cream, salsa and guacamole!
- 2 lbs. flank or flap steak
- 1/2 cup olive oil
- 2 tablespoons cumin ground
- 2 tablespoons chili powder
- 3 tablespoons smoky paprika
- 2 tablespoons liquid smoke
- 2 large onions sliced
- 1 large, of each red, green, yellow bell pepper cut into slices
- 8-10 flour tortillas
- salt, pepper, sour cream, guacamole, shredded cheese optional
Slice meat into thin strips and place in large plastic bag
In a mixing bowl, combine 1/2 cup oil, 2 tablespoons liquid smoke, cumin, chili powder, paprika and about 2 teaspoons of kosher salt and 1 tablespoon black pepper
Pour in marinade and refrigerate for at least 30 minutes; rotate bag 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, add the steak strips; rotate strips evenly until they are cooked to your preference
Serve immediately with warmed flour tortillas and vegetables, sour cream, salsa, guacamole and/or shredded cheese