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.
- 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
- Good quality store bought salsa
- Sour cream, cheese, jalapeños, or other desired sides
- 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.
- Preheat ridged grill pan on high heat.
- 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.
- 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.
- 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.
- 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.
- Thinly slice the steak against the grain on a diagonal.
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.