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Have you ever had an entire steak meal in a soft, flour tortilla? Well, now is your chance. Make yourself some steak fajitas. 

Pre-marinate the skirt steak with seasonings and herbs. Pierce it all around and let the flavors blend. Meanwhile, heat up some flour tortillas. Prepare the vegetable garnishing. Pan sear and sizzle the steak to a magnificent medium rare.  You can do this stove top on a grill pan or grill it outdoors. Either way, once the steak fajitas are all done, the garlic-onion-herb aromas are unbelievable. 

Steak Fajitas

Servings : 4 to 6

6 to 8 soft flour tortillas, about 8 inches in diameter each

Ingredients

· 1 pound beef skirt steak or flank steak

· 1 teaspoon salt

· 1 teaspoon black pepper powder

· 1 tablespoon crushed basil

· 2 teaspoons crushed oregano

· 1 teaspoon cilantro, chopped

· 2 tablespoons red wine vinegar

· Juice of 1 lemon

· 1 teaspoon honey

· ¼ cup extra virgin olive oil

· 3 cloves, minced

· 1 whole onion, sliced thin, divide into two portions.

· 1 whole red or green pepper, sliced, seeded, white membrane removed

· 1 whole tomato, sliced thin

· ¾ cup corn kernels

· 1 cup black olives, pitted

· 3 cups lettuce salad greens

· A bowl of guacamole on the side, for serving

· A bowl of salsa on the side, for serving (use store bought )

· A bowl of sour cream on the side, for serving

Directions

1. Prepare the marinade for the skirt steak by mixing in a bowl:  salt, black pepper powder, basil, oregano, cilantro, red wine vinegar, lemon, honey. Mix ingredients and pour over the whole piece of skirt steak. Pierce the steak piece all over so marinade goes through. Cover with plastic wrap and refrigerate for at least 30 minutes or more. Meanwhile, prepare the flour tortillas and vegetable relish.

2. Heat up the flour tortillas either by microwaving each for 30 seconds per piece. Or if you want a “grilled” look, use a grilled pan (a skillet with ridges inside it, or use a plain skillet), spray cooking oil, and over medium high heat, place each flour tortilla. Pan-sear  each tortilla for a minute. Set aside on a dry plate till ready to assemble.

3. Using the same grill pan, add olive oil and turn heat to medium high. Add the garlic and half of the onion. Pan sear till transparent, for five minutes.

4. Add the steak. Pan sear for 6 to 7 minutes for a medium rare steak. If you prefer a well-done steak, cook for 8 to 10 minutes, or till no red on meat shows.

5. Once  steak is done, lay out on a chopping board. Allow the meat to “rest” for a few minutes while you prepare the vegetable relish.

6. In the same skillet, over medium heat, add the rest of the onions. Then add the tomatoes and red peppers. Last add the corn kernels and olives.

7. To assemble: Slice the steak in thin strips, along the grain. Then in a flour tortilla, place 2 tablespoons or more of the salad greens, a few tablespoons of the vegetable relish, then finally top with the steak fajitas, olives, corn kernels. Fold flour tortilla like a half moon, with stuffings showing. Serve hot, with sides of guacamole, salsa and sour cream.

COOK’S COMMENTS: If preferred, use chicken strips for this fajita recipe. Use the same marinade and adjust to longer cooking time. Chicken must always be cooked well done.

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