Tex Mex Fajitas are so incredibly easy to make and taste even better. I mean even better than your favorite restaurant! These Tex Mex Fajitas are tender, flavorful and you can’t eat just one! That’s why there are three in the picture…just to get you started.
A little history about the Tex Mex Fajita-you probably think they are a Mexican food but…they actually are a true mix of both. The Mexican ranch workers living in West Texas (along the Rio Grande on the Texas-Mexico border) in the late 1930s or early 1940s get all the credit. When a steer was butchered the workers were given the lesser parts of the steer as part of their wages. They quickly learned how to take the skirt steak which is a tougher cut of meat and make it more tender and voila! the fajita!!
There are many versions of Tex Mex Fajitas but the true Fajita is made with Skirt Steak. Now I love, love my condiments. All of them! So load these babies up with peppers, tomatoes, cheese, sour cream, anything and everything … they will taste great! The marinade takes the longest time in the prep work but it is worth it. Don’t skimp on this step, it makes the steak so much for flavorful and tender! Yum!!
Ingredients & Preparation
The Usual Suspects:
For the Steak Marinade:
- ⅓ cup lime juice
- ¼ cup pineapple juice (no sugar added)
- 2 tablespoons Worcestershire sauce
- 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- ¼ cup chopped cilantro
For the Fajitas:
- 1 ½ – 2 pounds skirt steak or flat iron steak
- 1 tablespoon oil
- 2 medium white onions, sliced
- 1 large poblano, ribs and seeds removed then sliced
- 2-3 bell peppers, thinly sliced, multi colors for bright fajitas
The Plan
STEAK MARINADE:
Combine the ingredients for the marinade in a large Ziploc bag. Give it a taste and check the seasonings, adjust to your taste buds.
Massage the marinade into the steak with the marinade and let sit in the refrigerator for at least 2-4 hours and best overnight.
Remove from the refrigerator 30 minute prior to cooking.
Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes.
Add the steak to the pan and fry on each side for about 3-5 minutes or longer if you’d like it more done. The 3 minutes/side will yield a medium rare doneness. If the pan becomes too hot, reduce the heat to medium high. Remove the steak from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into thin slices.
FAJITA VEGGIES:
Add the remaining tablespoon of oil to the pan over high heat, add in the onions, poblano, and bell peppers. Let the veggies begin to sizzle and toss as necessary, cook for a total of 2-3 minutes or longer if you prefer them softer, season with a pinch of salt and pepper.
Have additional condiments like: guacamole, salsa, cilantro, salsa verde, sour cream, black beans, rice, tortillas, cilantro-lime rice, sautéed corn, tomatoes, lettuce, shredded cheese, etc. as toppings for your fajitas!
Note: in this picture I used a Tomatillo Dressing that I had made earlier from a Cafe Rio Recipe. (Look for it in a future post, it’s fantastic!!)
Tex Mex Fajitas
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Loading...Ingredients
- The Usual Suspects
- For the Steak Marinade:
- • ⅓ cup lime juice
- • ¼ cup pineapple juice (no sugar added)
- • 2 tablespoons Worcestershire sauce
- • 3 tablespoons olive oil
- • 1 tablespoon minced garlic
- • 2 teaspoon ground cumin
- • 2 teaspoon chili powder
- • 1 teaspoon kosher salt
- • 1 teaspoon smoked paprika
- • ½ teaspoon black pepper
- • ½ teaspoon red pepper flakes
- • ¼ cup chopped cilantro
- For the Fajitas:
- • 1 ½ - 2 pounds skirt steak
- • 1 tablespoon oil
- • 2 medium white onions, sliced
- • 1 large poblano, ribs and seeds removed then sliced
- • 2-3 bell peppers, thinly sliced, multi colors for bright fajitas
Instructions
The Plan:
STEAK MARINADE:
Combine the ingredients for the marinade in a large Ziploc bag. Give it a taste and check the seasonings, adjust to your taste buds.
Massage the marinade into the steak and let sit in the refrigerator for at least 2-4 hours and best overnight.
Remove from the refrigerator 30 minute prior to cooking.
Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes.
Add the steak to the pan and fry on each side for about 3-5 minutes or longer if you'd like it more done. The 3 minutes/side will yield a medium rare doneness. If the pan becomes too hot, reduce the heat to medium high. Remove the steak from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into thin slices.
FAJITA VEGGIES:
Add the remaining tablespoon of oil to the pan over high heat, add in the onions, poblano, and bell peppers. Let the veggies begin to sizzle and toss as necessary, cook for a total of 2-3 minutes or longer if you prefer them softer, season with a pinch of salt and pepper.
Have additional condiments like: guacamole, salsa, cilantro, salsa verde, sour cream, black beans, rice, tortillas, cilantro-lime rice, sauteed corn, tomatoes, lettuce, shredded cheese, etc. as toppings for your fajitas.
Note: in this picture I used a Tomatillo Dressing that I had made earlier from a Café Rio Recipe. (Look for it in a future post, it’s fantastic!)
