I can honestly say that the Loon and I love Authentic Steak Fajitas about as much as any dish there is. When done right, they are amazing. You’ve got to use skirt steak, or even better flap steak from www.FoodShedExchange.com. You need to marinate the meat for 8 to 12 hours. Use fresh tortillas. Caramelize the onions. Use fresh guacamole and good cheese. Homemade Pico de Gallo is a must. Do all this, and you’ll never taste a better fajita. I promise you that.
Watch Kris and Wesley make these amazing steak fajitas and then see the recipe below!
Watch Kris and Wesley make Steak Fajitas
These Authentic Steak Fajitas are the real deal. Be sure to use skirt steak, or flap steak, marinate it overnight, saute the onions until nicely caramelized, and use fresh flour tortillas with homemade pico de gallo. Just amazing.
- 1 and 1/2 lbs of skirt steak, or flap steak
- Juice of 3 limes
- 2 scallions, diced
- 3 garlic cloves, minced
- 3 tablespoons of fresh cilantro, minced
- 2 teaspoons of vegetable oil
- 1 teaspoon of red pepper flakes
- 1/4 teaspoon of ground coriander
- 2 tablespoons fajita seasoning (recipe below)
- 2 large white onions - sliced
- 2 tablespoons of lard, or vegetable oil
- 1 tablespoon of good soy sauce
- Fresh lime, cut into wedges
- 10 flour tortillas
- SERVE WITH:
- Re-fried pinto beans (or black beans)
- Pico De Gallo
- Shredded cheddar, or Monterrey Jack
- Fresh Guacamole
- Sour Cream
- Kris' Fajita Seasoning:
- 1 tablespoon of cornstarch
- 2 teaspoons of chili powder
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon of sugar
- 1 chicken bouillon cube - crushed
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cumin
- Whisk together the lime juice, scallions, garlic, cilantro, oil, red pepper flakes, coriander.
- Pour the marinade over the steak, then add about a tablespoon of the fajita seasoning over both sides of the meat. Cover, and refrigerate for 8 to 12 hours, flipping a couple times.
- Prepare a medium-hot grill.
- Remove the steak from the marinade and put on the hot grill.
- Add about another tablespoon of Kris' fajita seasoning on each side of the meat (wait to season the underside until you flip the meat).
- Grill to your liking (we like it nice and medium-rare). (135F internal temp for medium rare)
- Meanwhile, heat the lard (or oil) in a large non-stick skillet. Add the onions.
- Cook for about 15 minutes.
- Add the soy sauce.
- Cook for another 15 minutes, caramelizing the onions. They should turn soft and and a nice brownish color.
- Also, meanwhile, turn on your gas stove and then use tongs to quickly brown your flour tortillas, flipping a couple times...or, just warm in the microwave.
- Bring in the steak and cut into 1/4 inch strips.
- Get your fajita pan and heat over medium high heat (or skip this step, and just serve with a larger platter).
- Add the caramelized onions to the hot pan (be careful...it will sizzle loudly!)
- Then place the meat on the onions.
- Squeeze fresh lime over the sizzling fajitas!
- Serve with warmed tortillas and all the fixins!