Beef Fajitas
Beef Fajitas requires around 2 hours and 15 minutes from start to finish. This recipe makes 8 servings with 594 calories, 18g of protein, and 46g of fat each. For $2.12 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe from The Pioneer Woman has 4121 fans. Head to the store and pick up chili powder, oil, red pepper flakes, and a few other things to make it today. It works well as a rather cheap main course. This recipe is typical of Mexican cuisine. With a spoonacular score of 78%, this dish is good. Similar recipes are Beef Fajitas, Beef Fajitas, and Beef Fajitas.
Servings: 8
Preparation duration: 120 minutes
Cooking duration: 15 minutes
Ingredients:
1 whole Beef Flank Steak
1/2 teaspoon Black Pepper
Cheese (grated Cheddar/jack Or Crumbled Queso Fresco)
1 Tablespoon Chili Powder
Cilantro Leaves
1 Tablespoon Cumin
Flour Tortillas, Warmed
3 cloves Garlic, Minced
1 whole Green Bell Pepper, Sliced
1/3 cup Lime Juice, Fresh Squeezed
Oil, For Frying
1/2 cup Olive Oil
2 whole Medium Onions, Halved And Sliced
1 whole Orange Bell Pepper, Sliced
1 whole Red Bell Pepper, Sliced
1/2 teaspoon Red Pepper Flakes
Salsa
1 teaspoon Salt
Sour Cream
1 Tablespoon Sugar
3 Tablespoons Worcestershire Sauce
1 whole Yellow Bell Pepper, Sliced
Equipment:
plastic wrap
frying pan
grill pan
cutting board
Cooking instruction summary:
In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours. Prepare tortillas, salsa, sour cream, and cilantro. Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes. Slice the meat right before serving and serve with all the fixins. Delicious!
Step by step:
1. In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined.
2. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours. Prepare tortillas, salsa, sour cream, and cilantro.
3. Heat a heavy skillet over medium-high heat and drizzle in some oil.
4. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces.
5. Remove to a plate and set aside.
6. Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle some oil. Cook the meat for about 2 minutes per side until medium rare.
7. Remove and allow to rest on a cutting board for 5 minutes. Slice the meat right before serving and serve with all the fixins. Delicious!
Nutrition Information:
covered percent of daily need
