Let’s talk steak fajitas for a minute.
There are several ways to prepare fajitas, but these steak fajitas are quick, simple, and slap-your-mama-in-the-face good.
You can get extra fancy with the toppings you choose to put on your mouth-watering fajitas, but you HAVE to have charred sweet peppers and onions.
It’s practically criminal if you don’t.
By giving the onion and peppers a good swift kick with a dry hot skillet you break down the juices inside them and they burst with delicious flavors. Just make sure you have your stove fan cranked and a window open… just sayin...
The key to a good steak fajita is not necessarily the steak. You don’t need a fancy cut of beef, in fact I used a blade steak which is a cheaper, lean cut. The key is to cutting the beef AGAINST the grain. This will ensure a tender piece of meat in every bite.
The marinade is also a key factor. The marinade I used for these fajitas is simple, simple, simple!!
lime. cumin. garlic. salt.
Done and done.
By placing the steak in the freezer for about 20-30 minutes you can easily slice your steak into thin strips. Let the steak soak up the juices of the marinade before throwing it into a hot skillet.
Get your fixin’s ready, cause these fajitas are comin’ at ya.
WARNING: don’t actually slap your mama in the face because these are so good.
Your mother-in-law on the other hand…