Main Dish,  Mexican

Easy Steak Fajitas

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I think we’ve established by now that I love steak fajitas.  Quite honestly, I love just about all Mexican food.  If you want to get technical, it’s actually Tex-Mex but I don’t get technical.  I’ve concocted a super-fast (under 30 minutes) version of steak fajitas that taste really good.  Even better than their yumminess is that they are low calorie and low carb.

When I eat fajitas, I typically break the norm on how they’re eaten.  A lot of people will put them on a tortilla and top it with cheese, guacamole, sour cream, etc.  I flat out skip the tortilla and just eat them straight up.  If you prefer a tortilla, no judgement here.

I always hate a really long story on cooking blogs before they get to the recipe so let’s get to it!

My steak fajitas are by no means fancy.  The ingredient list is steak, bell peppers, red onions, garlic salt, taco seasoning, lime juice, and cooking oil.  If you like a little heat, throw in a couple jalapeno peppers.

To start out, I cut all of the peppers and the onion into strips (julienne).  I prefer to load up on the veggies because it adds fluff to the meal without a lot of extra calories.  For one pound of steak, I’ll generally use an entire bag of sweet mini peppers or three full size bell peppers and a whole red onion.

Heat a skillet on medium-high with a little olive oil.  When it’s hot, add all of the peppers and onions and season with garlic salt.

 Sauté until the veggies start to get soft and develop brown spots.  (The brown means it’s going to taste really good!)  If your veggies are cooking too fast, simply lower the heat.  Once they’re done, remove them from the skillet.

In the same skillet you cooked the veggies in, add more olive oil and get it screaming hot for the steak.  To save myself some time, I’ve been using steak labeled as “Stir Fry” from Walmart.  It’s already cut into thin strips which is perfect for fajitas and they cook really fast.  It’s not the most tender or flavorful steak out there but it works just fine for a quick meal.  If you’d like to slice your own steak, flank steak works great.

When the skillet is hot, add the steak.  Add the garlic salt, taco seasoning, and lime juice.  You could marinate the steak in these ingredients 20-30 minutes before cooking but I always forget about that.

I let the lime juice cook out and watch for the steak to start getting the brown bits on it.  It doesn’t take long and you definitely don’t want to let it cook longer than necessary otherwise it will get tough and chewy.

Once the steak is done, I add the veggies back into the skillet.  Mix the veggies and steak all together and let the veggies heat back up.

Serve as desired.  I usually serve it topped with cotija cheese and guacamole with Spanish rice on the side.  You can easily swap out the steak for chicken or any other protein you prefer.  This makes 2-4 servings, depending on if you’re eating it with sides or not.

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