To call this dish “beef fajitas” is actually redundant. The term fajitas comes from the meat part usually used in making them: skirt steak. But since this Tex-Mex recipe is actually replicable using other meats like pork or chicken—because really the secret is in the mix of spices—it bears specifying what kind of fajita it is.
For entrepreneur and blogger Nicole Ortega, beef still gets the job done. But in case you’re curious about her not-so-secret mix of spices for marinating, she lists them in our Comfort Kitchen series on Instagram.
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Here, she shows it only takes a few minutes to pull this together—if you don’t mind shortening the marination process to a rub. Of course, you’ll have to make sure all sides of the steak cuts are coated. You might even do a squeeze like Nicole did to make sure the meat absorbs all that spice.
Serve it on a tortilla on top of a lettuce leaf with your choice of condiment/s. Nicole finishes hers with Sriracha-mayo for a little kick.
Beef, flank or skirt steak cut into strips
Yellow and green bell peppers, sliced into thin strips
Onion, sliced into strips
Oil for pan-frying
- Mix all spices together making sure everything is incorporated well
- Rub the beef cuts with the spice mix. Coat every side or squeeze to absorb all the flavors
- In a griddle or a cast-iron skillet over medium heat, pour some oil then add the onion. Cook until fragrant and translucent before adding the bell peppers
- Move the spices on one side of the griddle then lay the beef strips on the other. Sear for 3-5 mins
- Once beef is fully cooked, mix everything together. Cook some more and then remove from heat
- To assemble, stack tortilla, lettuce leaf and the beef fajitas together with onion and bell peppers. You can also slather with your choice of condiments. Serve and enjoy!
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Writer: CHRISTIAN SAN JOSE