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Beef Fajitas picture

Beef Fajitas

Fajitas are a kid-friendly meal! The dish combines well seasoned meat with a variety of veggies and takes only a short time to make. It's a whole meal wrapped in a tortilla!

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3

Ingredients

  • 1 to 1 1/2 pounds skirt steak or flank steak
  • 2 teaspoons cumin
  • 3 tablespoons olive oil or canola oil, split
  • 1 large yellow onion, halved and thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 bell peppers (red, green or yellow), stems and seeds removed and thinly sliced lengthwise
  • 1 or 2 jalapenos (to taste), stems and seeds removed and very thinly sliced crosswise
  • 1/2 cup water
  • flour tortillas to serve
  • Optional condiments:
  • Chopped tomatoes, sour cream, salsa, guacamole

Serves 4 to 6 as a main

  1. Preheat the oven to 350F to warm the tortillas.
  2. Season both sides of the steak well with salt and pepper, and then sprinkle with the cumin.
  3. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. When hot, add the steak and sear on one side for 2 minutes. Turn over and cook for 2 minutes more. Remove meat to a cutting board and let cool while the vegetables cook. (It should still be very rare.)
  4. Add the remaining oil to the skillet. Heat over medium heat and when hot add the onion, garlic, bell peppers, jalapenos, and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables start to soften, about 5 to 8 minutes.
  5. Slice the beef against the grain (usually lengthwise) and then cut the slices into 1 to 2-inch pieces. Add the beef to the skillet with the vegetables and add the water. Stir well to combine and then cover the pan. Cook over medium-low heat for 5 minutes.
  6. While the fajitas finish cooking, stack the tortillas in groups of 4 or 6, sprinkling a little bit of water between each tortilla.  Wrap each stack in aluminum foil and place in the oven to warm.
  7. Divide the beef fajita filling among the warm tortillas.  Serve immediately with your choice of condiments.
Serve with:  Guacamole

 

Thank you Susan!!!! Your work is inspiring and the food is always great!

Robin