Steak fajitas are a delicious option that can accommodate the tastes any guest you might be sharing with. Serve this recipe in a “build your own” bar at house, laying out toppings and the following salsa recipe so each eater can design their own perfect fajita. For a vegetarian option, simply replace steak with a block of extra-firm tofu and decrease cooking time to three minutes per side.
1 lb flank steak
2 bell peppers, sliced into strips
1 onion, sliced into rings
Flour, corn or whole-wheat tortillas, taco sized
1 teaspoon chili powder
2 teaspoons cumin
3 tablespoons brown sugar
5 dashes Worchester sauce
5 shakes of hot sauce, such as Tapatio
1 handful of cilantro, chopped finely
3 tablespoons canola or any oil
Juice from two limes
Grated cheddar cheese
Put steak in a large Ziploc bag with ingredients for marinade, shaking to ensure coverage. Place in fridge for 30 minutes or overnight.
Put one tablespoon of oil in a large nonstick skillet. Turn the heat to medium-high, and wait until oil has tiny wisps of smoke rising.
Add marinated steak to pan, and allow one side to cook for five to six minutes, lowering the heat if the pan begins to burn. Flip steak and cook for another four to five minutes. Remove to plate and cover with foil and let sit for five to 10 minutes.
Add another tablespoon of oil to the pan and follow with peppers and onions, along with a shake of cumin and a shake of chili powder. Cook at medium-high heat until vegetables start to brown and soften, about six minutes.
Meanwhile, slice cooked steak against the grain into thin strips. Take tortillas and place on a plate and cover with plastic wrap. Microwave for one minute.
Set up a fajita bar and allow your guests to enjoy!
Pico de gallo
Since the ingredients in this recipe are all chopped into small chunks, it makes sense that pico de gallo translates to “beak of the rooster.” But you don’t have to be a bird to enjoy this classic recipe for your fajitas, chips, eggs or anything else you enjoy salsa on. Use canned tomatoes during winter or fresh tomatoes in the summer when they’re in season.
2 cans of diced tomatoes drained of any excess juices (or in summer, four-cored and seeded tomatoes, diced, any variety)
1/2 onion, diced
Juice from three limes
1 clove of garlic, minced
5 tablespoons of chopped cilantro
1 jalapeño, chopped and seeded
Mix all ingredients in a large bowl.
Taste and add salt and lime juice to your liking, perhaps add a teaspoon of sugar if the lime is too tart.
Cover the salsa with plastic wrap and let marinate in fridge for as long as time allows.
Spoon the salsa onto fajitas or whatever meal strikes your fancy.