Beef Steak Fajitas

These are phenomenal Beef Fajitas for any day of the week. They’re so versatile to cook, serve and enjoy. You can watch the beef sizzle and sear in a grill pan, stove top. Or you can grill the beef steak outdoors on a nice day. And if you fancy, you can even roast the lean beef strips in the oven. This is an Asian In America recipe inspired by a previous blog post and first published on the Quirk Books Community Blog. Serve as an appetizer or entree.

Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: American, Asian, Filipino, Mexican

Keyword: Beef Steak Fajitas

Servings: people

Calories: 782kcal

Author: Asian in America recipe.

Ingredients

8 pieces soft flour tortillas about 8 inches in diameter
1 pound beef skirt steak or flank steak sliced in 2-inch length strips
1 teaspoon sea salt
1 teaspoon freshly ground black pepper powder
1 Tablespoon basil crushed
2 teaspoons dried oregano crushed
1 teaspoon cilantro chopped
2 Tablespoons red wine vinegar
1 whole lemon, use juice
1 teaspoon honey
1/4 cup extra virgin olive oil
2 cloves garlic minced
1 whole onion sliced
1 whole red or green bell pepper sliced into strips, seeded, white membrane removed
1-2 whole tomatoes quartered
3/4 cup corn kernels cooked
1 cup pitted black olives
3 cups fresh lettuce shredded in large strips
1 cup guacamole on the side, for serving
1 cup salsa homemade or store-bought,on the side, for serving
1 cup sour cream on the side, for serving

Instructions

Prepare the marinade for the skirt steak by mixing in a bowl: salt, black pepper powder, basil, oregano, cilantro, red wine vinegar, lemon, honey. Mix ingredients and pour over the whole piece of skirt steak. Pierce the steak piece all over so marinade goes through. Cover with plastic wrap and refrigerate for at least 30 minutes or more. Meanwhile, prepare the flour tortillas and vegetable relish.
Heat up the flour tortillas either by microwaving each for 30 seconds per piece. Or if you want a “grilled” look, use a grilled pan (a skillet with ridges inside it, or use a plain skillet), spray cooking oil, and over medium high heat, place each flour tortilla. Pan-sear each tortilla for a minute. Set aside on a dry plate till ready to assemble.
Using the same grill pan, add olive oil and turn heat to medium high. Add the garlic and half of the onion. Pan sear till transparent, for five minutes.
Add the steak. Pan sear for 6 to 7 minutes for a medium rare steak. If you prefer a well-done steak, cook for 8 to 10 minutes, or till no red on meat shows.
Once steak is done, lay out on a chopping board. Allow the meat to “rest” for a few minutes while you prepare the vegetable relish.
In the same skillet, over medium heat, add the rest of the onions. Then add the tomatoes and red peppers. Last add the corn kernels and olives.
To assemble: Slice the steak in thin strips, along the grain. Then in a flour tortilla, place 2 tablespoons or more of the salad greens, a few tablespoons of the vegetable relish, then finally top with the steak fajitas, olives, corn kernels. Fold flour tortilla like a half moon, with stuffings showing. Serve hot, with sides of guacamole, salsa and sour cream.
COOK'S COMMENTS: If you have roast beef leftovers, you can slice them in strips and make these Fajitas. It's even easier because you skip the pan-searing process and just heat up beef leftovers.
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Nutrition