**Original post written in November**
It’s been a little quiet around my kitchen this week. On November 14, our almost 3 year old son, Blake, had a freak accident. He went to kick a ball in the kitchen and ended up stepping on it and sliding off. His foot stayed stationary on the ground while the upper half of his leg remained in motion before hitting the ground, thus breaking his femur. Our world has been rocked a bit, and I’m still working on getting on top of things. I’m hoping to post more on his accident and injury later, but not quite yet. For now, please say a prayer for him, and enjoy some Fajitas!
Marinated Steak Fajitas. I love me some fajitas. They’re just a really great, classic, meal. I probably don’t love fajitas as much as my older sister, though, every time we go to Chili’s with her and her husband, she orders the Fajitas. It’s awesome.
The marinade for these Fajitas work equally well with chicken and steak. In case you have never made fajitas before, here are some tips:
The best way to get meat to cook up tender and melt in your mouth, is to cut it against the grain. The picture is a little small, but you can see the general idea. When you slice with the grain, the strip of meat has long, horizontal stripes about the same length as the piece you cut. When you slice against the grain, your strip of meat is the same length but with much shorter vertical stripes. When you make your first cut, look at the piece you cut and see if there are long horizontal stripes or short vertical stripes. To cut correctly, look for the direction the stripes are running on the hunk of meat. Then position your knife perpendicular to those strips. You should get a slice of meat that is cut against the grain.
Confused? I hope not. Lots of big words right there…
For the onions, I find the easiest way is to: cut off the ends, cut in half vertically, then cut in slices horizontally. Gosh, I feel like I’m unsuccessfully trying to teach elementary geometry.
Last little secret. If you’ve never heard of liquid smoke and don’t know what it looks like, check out the picture. That little tiny bottle is not very expensive and it will last forever. It can be found near the BBQ sauces and marinades at the grocery store.
When cooking the fajita meat, it helps to have a large wok pan that is pretty hot before tossing the meat in. It helps cook the meat via browning and not via boiling. If you’re not quite so lucky to have a wok pan, it’s okay to cook it in whatever skillet you have. Just make sure it’s hot!
Before I cook the meat, I like to cook the veggies until tender crisp, which is basically not completely crispy, but not yet tender. Then I set them aside while I cook the meat. Once the meat is barely done, I toss the veggies in, cook for another 2-3 minutes, then add the salsa and stir. We like our fajitas on the fresh, Tortilla Land brand tortillas, topped with shredded cheese, lettuce, salsa, and sour cream. Guacamole is delicious too, as long as we have some. Enjoy!
- 1 pound steak or chicken, cut in ¼ inch thick strips
- 2 Tbsp .olive oil
- 2 Tbsp.lemon juice
- 1 tsp. garlic powder
- 1 tsp. seasoned salt
- ½ tsp. dried oregano
- ½ tsp. salt and pepper
- ⅛ tsp. liquid smoke flavoring
- 1 cup red or green bell pepper sliced
- 1 cup onion, sliced
- ½ cup picante sauce, medium
- lettuce, tomato, salsa, sour cream, cheese, for garnish
- 10 tortillas
- Combine all ingredients except meat, bell peppers, onion, salsa, and garnish and mix together in a medium bowl. Add the sliced meat. Stir well to coat all pieces. Cover with plastic and refrigerate, 4-8 hours. Add a tablespoon of oil to a skillet and add the bell peppers and onions. Cook the veggies over medium-high heat until tender crisp. Cover and set aside.
- Place the skillet on the burner to heat up and add the meat and marinade juices. Cook about 5-7 minutes or until almost done. Add the veggies to the meat. Cook another minute or two until meat is cooked through and veggies are hot. Add the salsa and stir.
- Serve meat and veggies mixture on top of tortillas topped with your choice of garnishes.