Is 1/2 Pound of Beef Fajitas = 8oz
Steak fajitas made with sirloin are so flavorful and surprisingly easy to make.
You don't have to serve them in tortillas! They're very good by themselves or in lettuce wraps.
I admire Mexican food. The flavors are and then assuming! If I absolutely had to choose my favorite cuisines, I suspect Mexican and Indian would be right up there competing for the top spot. I love boldly seasoned dishes.
If y'all too enjoy intense flavors, these fajitas won't disappoint. The spice mix I use is astonishing. It'southward and then wonderfully flavorful! Plus, this is such an like shooting fish in a barrel recipe. It'southward prepare fast, so it'due south perfect for a weeknight dinner.
Bound to:
- Ingredients
- Instructions
- Proficient tip
- Oft asked questions
- Serving suggestions
- Storing leftovers
- Related recipes
- Recipe carte
Ingredients
The listing of ingredients for making steak fajitas is simple. Yes, you need quite a few spices. Only the season is well worth it!
The exact measurements of the ingredients you'll need are listed in the recipe carte du jour below. Here'south an overview:
Seasoning mix: Salt and pepper, chili powder, smoked paprika, garlic powder, dried oregano, and red pepper flakes.
Bell peppers: It'due south fun to use different colors, and information technology makes the dish so pretty.
Onion: Thinly sliced. You tin use either yellow onion or white onion.
Peak sirloin steak: Sometimes I buy the pre-sliced strips sold in trays at the supermarket. But it'southward like shooting fish in a barrel to slice it yourself. Encounter the detailed give-and-take below nigh what meat to use.
Oil: Since we're engaging in high-heat cooking here, information technology's a expert idea to use an oil with a loftier smoke point such as avocado oil.
Instructions
Making steak fajitas at home is like shooting fish in a barrel! Scroll down to the recipe card for detailed instructions. Here are the bones steps:
Your start footstep is to mix the spices together in a small basin. You lot tin can actually do as I do in the video and mix them in 2 split bowls. One-half will season the veggies and the other half will season the meat.
Cook the vegetables with half the spices until tender, then remove them to a plate.
In the same skillet, cook the beef strips with the remaining spices, and so add the vegetables back and cook everything together until heated through.
Expert tip
You tin make life easy - equally I exercise in the video beneath - by using a bundle of frozen sliced bell peppers. They do add actress liquid to the dish, only I haven't found that to be an issue.
Frequently asked questions
What cutting of steak is best for fajitas?
Traditionally yous would use brim steak. Flank steak is another pick. However, both of these cuts are tough, so they're best when marinated prior to cooking.
To make this a truly quick and easy recipe, I prefer to utilise top sirloin, which is tender enough to allow me to cook it without marinating it kickoff.
How practise you brand the meat tender?
Marinating the steak helps to tenderize it. But if you use meridian sirloin strips, which are more tender than bottom sirloin, you can actually skip the marinade.
But season the beefiness and the vegetables well, saute them quickly, and the fajitas will turn out but as delicious and flavorful as if you've made the dish with marinated beef.
If yous're willing to use beef tenderloin in this recipe, it will plough out even more than tender. But information technology's evidently an expensive cut of beef, and well-nigh would feel it's improve served as steak.
Do you lot cutting fajita meat before cooking?
I do. Pre-slicing the meat allows the seasoning to coat it well, resulting in a highly flavorful dish. It also allows for faster cooking time.
Serving suggestions
The archetype option would exist to serve this dish with flour tortillas. But you can likewise serve it on a bed of cauliflower rice or shredded lettuce, or apply lettuce wraps (Boston lettuce makes excellent wraps).
Steak fajitas are also great when served on a plate and eaten with a fork and a pocketknife. And that'due south how I normally serve them.
You can tiptop them with several tasty toppings such as guacamole, sour foam, salsa, and shredded cheese.
Storing leftovers
If you have whatever leftovers, they keep well in the fridge for 3-4 days in an airtight container. Gently reheat them in the microwave on 50% power prior to serving.
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Recipe card
Piece of cake Steak Fajitas
Steak fajitas made with top sirloin are so flavorful and surprisingly easy to make.
Servings: 4 servings
Calories: 420 kcal
Seasoning mix:
- 1 teaspoon fine bounding main table salt or 2 teaspoons kosher salt (such as Diamond Crystal)
- ¼ teaspoon black pepper
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- ane teaspoon garlic pulverization
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
Fajitas:
- 3 big bell peppers cut into sparse strips (or i lb. frozen sliced bong peppers)
- 1 big onion thinly sliced (8 oz)
- 2 lb. top sirloin steak cutting into thin strips
- two tablespoons avocado oil
Optional, for thickening the juices:
- 1 tablespoon cornstarch
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In a minor bowl, mix together the seasoning ingredients. Y'all tin can mix them in two separate bowls - half will season the veggies and the second half will season the meat.
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Heat the oil in a large, deep skillet over medium-high heat, nigh 2 minutes. Add together the bell peppers, the onions, and half the spices. Cook, stirring often, until only tender, about 5 minutes. Remove the vegetables to a plate.
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Add the steak slices and the remaining spices to the same skillet. Stir-fry only until no longer raw, 3-4 minutes. The beef doesn't need to be fully cooked at this point. Information technology will stop cooking when you add dorsum the vegetables.
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Return the vegetables to the skillet. Stir-fry everything together until heated through, i-2 more minutes.
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At this betoken, if you have a lot of liquids in the skillet and yous'd like to thicken them, you can reduce the heat to medium and stir in a cornstarch slurry (one tablespoon cornstarch mixed with i ½ tablespoons cold h2o). Keep cooking until the liquids thicken, about i more infinitesimal. But this is purely optional.
1. Nutrition info doesn't include cornstarch or toppings.
2. Traditionally yous would use brim steak. Flank steak is another selection. However, both of these cuts are tough, so they're all-time when marinated prior to cooking. To make this a truly quick and easy recipe, I prefer to use top sirloin, which is tender enough to allow me to cook it without marinating information technology commencement.
Most of our recipes are depression-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is judge and the carb count excludes carbohydrate alcohols. Diet info may contain errors, so please verify it independently. Recipes may contain errors, then please employ your common sense when following them. Please read our Terms of Apply advisedly before using any of our recipes.
Serving: 0.25 recipe | Calories: 420 kcal | Carbohydrates: 14 1000 | Protein: 52 g | Fat: sixteen chiliad | Saturated Fat: 4 k | Sodium: 750 mg | Fiber: 4 k | Carbohydrate: seven g
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About the Writer
Vered DeLeeuw, LL.Thou., CNC, has been following a low-carb real-food diet and blogging about information technology since 2011. She'south a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Wellness, and has earned a Nutrition and Salubrious Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women'south Wellness, Shape, and Country Living. Click to learn more about Vered.
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