Sizzling fajitas made with strips of marinated steak, a trio of colorful peppers, onions and fresh cilantro tucked into warm flour tortillas. A Tex-Mex favorite.
With fresh lime juice and spices like chili powder, cumin and oregano, the marinade adds incredible flavor and helps tenderize even the cheapest cuts of meat. Time is all it needs to work magic. For the best outcome marinate your steak the morning of or even the night before.
I like to slice my peppers a little on the thick side so I can cook them longer than one might usually cook a pepper. The longer cooking time allows them to caramelize. If you never had a caramelized pepper then you are missing out.
Try slow cooking them for 20-30 minutes over medium-low heat in a generous amount of extra-virgin olive oil, stirring every five minutes until tender with some brown spots. The peppers become intensely sweet and are insanely good against the pop of lime from the steak.
The fajitas don’t need much more than the sautéed vegetables and cilantro to be complete but feel free to load them up just like you would a taco. Because they really are tacos. . . in disguise.
Sour cream, shredded cheese, diced tomatoes or salsa, iceberg lettuce and guacamole. . . pile them high in whatever way your fajita-loving heart desires.