Scrumptious steak fajitas. Scrumptious steak fajitas These fajitas are so full of flavor! #madethis. Season steak with chili powder mixture. I love the taste of surf and turf so this steak and shrimp fajita recipe is perfect.

This is my take on the Tex-Mex steak fajitas. Marinated for hours in lime juice, garlic, and cumin — so good you'll never use another recipe again! And I'm not just saying that because steak fajitas NEED guacamole. You can have Scrumptious steak fajitas using 24 ingredients and 13 steps. Here is how you cook it.

Ingredients of Scrumptious steak fajitas

You need 1 1/2 lb. of Flank or skirt steak.
It's 1 Tbsp. of Chili powder.
Prepare 1 tsp. of Salt.
Prepare 1/2 Tbsp. of Cumin powder.
Prepare 1/4 Cup of Fresh lime juice.
It's 1/4 Cup of plus 2 TBS. Olive oil.
It's 1 Tbsp. of Worcestershire sauce.
You need 4 cloves of garlic, minced.
Prepare 1 of yellow onion, sliced.
It's 3 of Red, yellow or green bell peppers, sliced.
It's 1 of jalapeño, diced (optional).
Prepare 1 of tomato, diced.
You need 1/4 C. of Cilantro, chopped.
It's 6 of flour tortillas.
You need 1 C. of Iceberg lettuce, sliced thin.
Prepare 1/2 of lemon.
Prepare of White sauce.
You need 1 C. of Mayonnaise.
Prepare 1 C. of Sour cream.
It's 3 of green onions, diced.
You need 1 tsp. of Cumin.
Prepare 1 tsp. of Apple cider vinegar.
You need 1 tsp. of Sugar.
It's 1 of jalapeño, diced (optional).

I'm saying it because you need these homemade fajitas. Steak fajitas are actually a very healthy Tex-Mex meal! They're also flexible, because you can customize your toppings to suit your individual nutritional goals. As written, the recipe calls for flank steak, which is one of the healthiest beef cuts — ounce for ounce, a flank steak has fewer calories and more protein than a ribeye or.

Scrumptious steak fajitas instructions

Combine 2 teaspoons ground cumin, the chili powder and 1 teaspoon salt. Cut shallow crosshatch cuts into both sides of steak for entire length of steak..
Rub spice mix all over both sides. Place in a ziploc bag..
In a small bowl whisk lime zest, lime juice, 1/4 C. olive oil, Worcestershire, and half the garlic. Reserve 2 Tbsp. of the marinade and pour the rest into the bag with the steak. Seal and toss to coat. Refrigerate for at least 4 hours. Massage every now and then to redistribute marinade..
Heat 2 Tbsp. olive oil in skillet over medium-high heat. Add onions and saute 3-4 minutes until soft and translucent. Add in bell peppers and saute another 3 minutes..
Reduce heat to medium, add the remainder of garlic and cumin and salt to taste. Cook stirring often until peppers are soft and beginning to caramelize. 5-8 minutes..
Pour in the 2 Tbsp. reserved marinade. Stir in half the cilantro. Salt to taste and remove from heat and keep warm..
In a smoking hot dry pan blister tortillas on both sides. Place in an oven on very low heat to keep warm..
Remove steak from ziplock bag and pat dry with paper towels. Heat a large skillet over medium-high heat and add 1 Tbsp. olive oil. Cut steak and work in batches if your skillet is not large enough. Cook steak to your liking. 3-4 minutes per side for medium rare..
Remove to cutting board. Cover with foil and let sit 10 minutes. Cut across the grain into thin strips..
Tip remaining juices from pan over cut steak, and sprinkle with remaining cilantro..
Mix all white sauce ingredients together..
Sprinkle juice of 1/2 lemon over sliced lettuce, add salt..
Assemble fajitas. Place steak in tortilla and top with tomatoes, onions and peppers, lettuce and jalapeños if desired. Drizzle white sauce over top..

Cook over medium low heat, until translucent, stir in green peppers and steak. When the green bell peppers are just tender remove the pan from the heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side. Using tender flank steak, you can make an amazing and easy weeknight dinner the whole family will love.