Fajitas

After searching high and low for the best Fajita recipe, we've landed on this one. The steak rubbed with olive oil and our Fajita Seasoning has several flavor layers...and a bit of zip! The meat complements the bell peppers and onions beautifully and the guacamole adds the perfect touch. 

INGREDIENTS

  • 2 - 3 tablespoons SKORDO Fajita Seasoning (enough to cover all sides of the meat)
  • 2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces (or chicken)
  • Kosher salt and pepper
  • 2 red bell peppers, cored and thinly sliced
  • 1 large Vidalia or purple onion, thinly sliced
  • Lime juice, olive oil, optional
  • 12 flour tortillas, warm
  • Guacamole
  • Good quality store bought salsa
  • Sour cream, cheese, jalapeños, or other desired sides

PREPARATION

  1. Rub the steak (or chicken) with olive oil and Fajita Seasoning. Cover and store in refrigerator for minimum of 1 hour and up to 4. 
  2. Preheat ridged grill pan on high heat. 
  3. Grill the steak over medium-high heat and cook for 4 minutes on each side or to desired doneness.  Transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
  4. Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp and beginning to brown.
  5. While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char to desired doneness, flip the tortilla and repeat on the second side. Remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
  6. You can also heat your tortillas in a microwave by lightly dampening a tea towel with some water, wrapping the tortillas in the damp towel and heating in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
  7. Thinly slice the steak against the grain on a diagonal.

To serve

Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling. May also be served with sour cream, jalapeños, and shredded cheese.


Comments

Liz

Liz said:

I made these fajitas with chicken and they were amazing! The fajita rub truly made the difference with such great flavor and the perfect amount of heat! Thanks for the recipe!

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