Give taco Tuesdays a face lift with these steak fajitas! They are easy to make and super delicious!
Have I mentioned that I have been craving red meat like crazy? There are days when I call my husband at 8:00 a.m. and say, "Can we have meat for dinner?" Or, "Will you please grill me a steak tonight?" Or, "I want a juicy hamburger. Right now." I have always loved red meat, but never this much. Could it be an iron deficiency? Hmm, maybe I should look into that.
This constant craving of mine has caused me to ensure our freezer was stocked with meat all summer long. And we have a few cuts of steak in our stockpile that aren't of the best quality. They aren't terrible, but they are best to put in something instead of eating them as solo steaks. One of the things we like to make that steak can go into is fajitas! And if you aren't a crazy red meat fiend like I am, feel free to substitute the steak in this recipe for chicken. Or shrimp. Or whatever.
Defrost two steaks and cut into strips. Cook in a skillet on medium heat along with a tablespoon of vegetable oil until steak is cooked through.
Add to the skillet:
A couple splashes of Worcestershire sauce
A clove of garlic, minced
A splash of cider vinegar
1 tsp. chili powder
A dash of salt and pepper
Let simmer on low for three minutes. Transfer steak strips to a bowl and cover to keep warm.
Add the following ingredients to the skillet:
One sliced red pepper
One sliced green pepper
One sliced onion
Cook vegetables in the meat juices until soft, about 4 minutes. Remove from heat and sprinkle with lemon juice.
Turn the heat on your burner up to High and spray the skillet generously with cooking spray. Place four tortillas, one at a time, in the skillet and flip repeatedly with a spatula until it reaches desired crispiness.
Place the tortillas on plates and top each serving with:
1/4 steak strips
1/4 pepper-onion mixture
1/4 cup shredded cheddar or co-jack cheese
Dab of sour cream
A tiny bit of guacamole for an added punch of flavor
Roll up the tortilla and enjoy!