Beef Fajitas

OK, it is way past Cinco de Mayo but I am behind on my posts. Between golf season and gardening, I have just been doing easy posts. Here are the fajitas I made for Cinco de Mayo. Better late than never.

The recipe for this dish is at the end of the post.

I started by drying the surface of the flank steak with a paper towel. Then I sprinkled salt, pepper, onion powder and garlic powder on both sides of the steak. I put the steak on a rack, uncovered, in the fridge for 4 hours to overnight.

I sliced the onions and peppers and set them aside.

Wrap the tortillas in foil and put them in a 350 F oven for 25 minutes.

I heated my barbecue to high and put the steaks on them. I cooked them for about 3 minutes and turn them. Squeeze the juice from a lime over the cooked side and cook to medium rare, an internal temperature of 130 F.

Put the steak on a cutting board and cover it with foil.

Measure out the chili powder and oregano while heating the oil in a dutch oven over medium high heat.

When the pot is hot, saute the peppers and onions for about 5 minutes until they just start to get colour. Squeeze the juice of one lime over the mixture. Add the spice mixture and stir until the mixture is fragrant, about 1 minute. Put the peppers and onions on a plate and set aside.

Slice the steaks thinly against the grain and put on a plate and set aside.

Put the vegetables, meat, sour cream, salsa, tortillas and grated cheese on the table and start making fajitas!

The Verdict

Fajitas are kind of finicky and have a lot of ingredients. However, they are fun tasty, Ole!

Print

Yum

Beef Fajitas

Yield: 4 servings

Ingredients

• 700 grams (1 1/2 pounds) flank steak
• salt
• pepper
• onion powder
• garlic powder
• 1 large red pepper
• 1 large green pepper
• 1 large onion
• 2 limes
• 15 ml (1 tablespoon) oil
• 15 ml (1 tablespoon) chili powder
• 5 ml (1 teaspoon) oregano
• 375 ml (1 1/2 cup) sour cream
• 375 ml (1 1/2 cup) salsa
• 375 ml (1 1/2 cup) grated cheddar cheese
• 20 8 inch tortillas

Instructions

1. Dry the steaks with a paper towel.
2. Sprinkle both sides with salt, pepper, onion powder and garlic powder.
3. Put steaks on a rack in the refrigerator, uncovered for 4 hours to overnight.
4. Slice pepper and onions into strips and set aside.
5. Wrap tortillas in four packages of foil, 5 tortillas to each package.
6. Put tortillas in a 350 F oven for 25 minutes.
7. While tortillas are warming, put steaks on a preheated hot barbecue for 3 minutes.
8. Turn the steaks and squeeze the juice of one lime over them.
9. Cook the steaks to medium rare, internal temperature of 130 F.
10. Put steaks on cutting board and cover with foil.
11. Heat a dutch oven with the oil over medium high heat.
12. While the dutch oven is heating, mix the chili powder and oregano in a bowl.
13. Add the peppers and onions to the dutch oven. Saute for about 5 minutes, just until the onions start to get colour.
14. Squeeze the juice of one lime over the peppers and onions.
15. Add the spice mixture and saute until fragrant, about 1 minute.
16. Put the vegetables on a plate.
17. Slice the flank steak thinly against the grain.
18. Put the meat, vegetables, cheese, salsa, sour cream and tortillas on the table. Put filling in the tortillas, roll, eat, enjoy!

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