Steak fajitas are quick and easy to assemble with a bit of prep work and organization. It is a really fun dish because it gives the sizzling, wow factor when serving the beef at the table. If you have access to butcher, ask for outside skirt because it is tender and more marbled. A secret of the recipe is to add soy sauce to the marinade which you would not expect from a Mexico restaurant.
Fajitas, derived from the Mexican word for skirt steak, were created by Mexican farmhands, who grilled this cut of meat, wrapped it in flour tortillas, and ate them out of hand. Although originally made with skirt steak, they now are made with everything from shrimp and lobster to portobello mushrooms.
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons light soy sauce
- 1 tablespoon cumin孜然
- 1/3 teaspoon salt
- 1/8 teaspoon black pepper
For the Fajitas Filling:
- 1 beef skirt, about 650g or 1 and half pounds
- 2 medium bell peppers, a mix of red, green, and yellow, cored, seeded and cut into 12 wedges
- 1 large yellow onion or purple onion or mixed both, cut into wedges
- 12 (8-inch) flour tortillas (stacked and wrapped in foil) and sour cream, optional
- Gather the ingredients of the marinade. In a 1-gallon zipper-lock food storage bag, mix the oil, lime juice, soy sauce, cumin, salt, and black pepper.
- Scoop out 2 tablespoons of the marinade sauce and save it for later use. Now add the beef skirt into the bag. Close the bag, pressing out the air, and turn to coat. Refrigerate for 30 minutes or up to 2 hours.
- Place a cooling rack on the baking tray. Drain the beef skirt by leaving the tray in the fridge for about 1 to 2 hours. “The drying’ process will help get charred steak and enhance the sizzling wow factor later on. Save the leftover marinade.
- Do not throw away the zipper locker bag. There would still be plenty of leftover marinade there. You can choose to place into your vegetable wedges. Shake the bag to help vegetables evenly coated.
- Now let’s cook the steak. Place a skillet or caster iron pan (it can be placed on the table as a serving dish) on the stove and turn up to the high heat. When the pan becomes piping hot, add the beef steak (the side facing up in the fridge/the drier side to be placed down on the pan). Cook for 1 to 2 minutes on both sides or medium-rare. Remove the steak onto a cutting board to rest.
- On the same pan, place peppers and onions. Season with salt and pepper as needed. Cook over medium-high heat for a few minutes.
- In the meantime, slice the steak diagonally across the grain into bite size.
- Return the beef to the frying pan and place the beef onto cooked peppers and onions.
- When ready to serve, turn up the heat to high. Pouring the 1-2 tablespoons of the marinade sauce you’ve saved earlier. You will immediately hear the sizzling sound from the pan.
- Serve immediately! You can enjoy the dish with or without Tortilla.