My excuse to make these Easy Steak Fajitas were some Mad Hatter peppers we were growing in our raised bed garden. The plant was given to me to try by our friends at B's Greenhouses, and i couldn't wait. This sweet pepper is a species from South America commonly used in Bolivian and Peruvian cuisine.The taste has a refreshing, citrusy floral flavor that remains sweet, only occasionally expressing mild heat near the seeds. Aren't they cute?
What do you need to make these Easy Steak Fajitas?
- Cast iron or other large skillet
- Homemade Fajita Seasoning Blend
- Skirt, Hangar or Flank Steak
- 1 sweet onion
- Fresh cilantro or dried Oregano Leaves
- Sweet peppers (I used Mad Hatter but Bell peppers work)
- 2 limes or lime juice concentrate
- Flour tortillas
Ingredients
Homemade Fajita Seasoning Blend:
1 tbsp cornstarch
2 tsp chili powder
1 tsp kosher salt
1 tsp paprika
1/2 tsp sugar
1/2 tsp onion powder
1/2 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp cayenne pepper
Steak Fajitas:
1 clove garlic minced
1 of the full amount of the recipe Fajita seasoning above
1/4 cup + 1 tablespoon olive oil divided
1/4 cup fresh cilantro leaves chopped, plus more for serving or 1 tablespoon dried oregano leaves (for those who have an aversion to cilantro)
1 1/2 pounds hanger, skirt or flank steak halved crosswise
2 tablespoons butter
1 sweet onion halved and sliced vertically
1/2 teaspoon kosher salt
2 Mad Hatter peppers (or red and yellow bell peppers), cut into thin strips
2 wedges of lime, or 1 tablespoon lime juice
Warm flour tortillas
Method
For the Homemade Fajita Seasoning Blend
Combine all the ingredients in a small bowl. Store in an airtight container for up to 6 months.
For the Steak Fajitas
In a shallow bowl, combine the garlic, fajita seasoning, 1/4 cup olive oil, and cilantro or oregano. Toss the steak to coat in the marinade, cover, refrigerate, and marinate for 30 minutes or longer.
Meanwhile, heat a 12-inch cast-iron or other large skillet over medium-high heat. Place the butter, 1 tablespoon olive oil, and onion in the skillet. Season with the salt, stir, and cook until the edges of the onion are deeply golden yet still a bit firm, about 10 minutes.
Add the peppers and cook for 5 to 8 minutes more, depending on how done you prefer them. Transfer the onion and peppers to a small dish.
Working in two batches, sear the steak on both sides for 3 to 4 minutes on each side. Transfer to a cutting board and let rest for 5 to 8 minutes before slicing into thin strips.
Return the strips and any juices from the cutting board to the skillet, squeeze in the juice from the lime wedges or lime concentrate, and cook for 3 to 4 minutes more. Remove from the heat and tent with aluminum foil to keep warm.
Serve on warm tortillas. We love to top these with a Mexican cheese sauce such as white Queso sauce, and pickled red onions.
Original recipe adapted from Foodiecrush
Enjoy,
Mary
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