Fajitas
This is our favorite fajita recipe – so versatile! Don’t get hung up on the measurements – its just a starting point and does not have to be strictly followed. While it tastes the best when you marinate raw meat and intentionally cook it for this recipe, I also use this with leftovers! Any time I have leftover grilled steak or chicken, I throw it in the marinade and use it! Typically when using leftovers, you will not have 2 pounds worth of meat, so the rest of the ingredients will need to be reduced as well to accommodate.
Ingredients
2 pounds beef steak - cut into ½ inch (or thinner) strips – skirt, flank, sirloin, or ribeye are best, but literally anything will work
2 Bell peppers - sliced into ½ inch strips – I like to use one red and one yellow, but just use what you have
1 medium onion – peeled and sliced into ½ inch strips
I have also added mushrooms that I had on hand!
6-8 tortillas
Marinade:
3 Tablespoons oil – Any oil is fine
1 Tablespoon lime juice
½ teaspoon chili powder
1 teaspoon cumin
Pinch of cayenne pepper – I have also used a few dashes of pepper sauce, like Tobasco or Frank’s Red Hot
½ teaspoon salt
½ teaspoon pepper
2 cloves of garlic – minced
Optional garnishes: Sour Cream, guacamole, salsa, spinach, lettuce, fresh diced tomatoes
Directions
Place the marinade ingredients into a bowl and whisk together until well combined. For less clean-up, you can also do this in a zip-sealing bags. Reserve 1/3 of the marinade mixture off to the side for use later in the recipe. Add the steak and veggies to the 2/3 remaining marinade. Refrigerate for 1 hour or up to overnight. When ready to cook, heat a large skillet over medium-high heat with a little bit of oil, tallow or butter. Dump the bowl of marinated meat and vegetables into the skillet and cook 5-10 minutes. At the end, add the reserved marinade and stir it in for some extra sauce. Serve with warm tortillas, and garnishes, if desired!
