These fajitas are made with a sauce, that while it’s cooking, the aroma smells like you walked into an authentic Mexican restaurant. These so closely resemble the real thing that if you close your eyes you can almost hear the maracas.
I have made fajitas over the years using those pouches you buy in the store, and they always came out, just okay. Nothing that I would ever brag to anyone about. And surely nothing that left me thinking “Wow, that tasted just like at that restaurant!”
However, I recently ran across a sauce that you marinate your meat and vegetables in and it blew us away! When I tossed the stuff into my cast iron skillet I was immediately taken to the smells of our favorite, and recently shut down, because they were relocating restaurant. You will love the simple recipe that packs a punch with flavor. This is sure to become your favorite fajita recipe.
Scroll down for a printable version of this recipe.
What do you need?
1 ½ pounds of skirt or flank steak, sliced into thin stripes
1 yellow onion, sliced into half inch slices
4 bell peppers in a variety of color, washed, seeded and ribs removed, sliced into thin strips
⅓ cup olive oil
3 tablespoons worcestershire sauce
1 tablespoon cumin
juice of one lime
2 cloves of garlic, minced
1 tablespoon chili powder
½ teaspoon chili flakes
1 teaspoon salt
½ teaspoon pepper
1 tablespoon sugar
oil for frying
toppings such as cheese, sour cream, guacamole, pico de gallo (you can find a delicious recipe for pico here)
What do you do?
In a bowl mix together your lime juice, olive oil, worcestershire sauce, cumin, garlic, chili powder, chili flakes, salt, pepper, and sugar.
Pour half the marinade in a separate dish and place your meat in the marinade.
Toss to coat.
Place your sliced onion and bell peppers into the rest of the marinade and toss to coat.
Cover both dishes and refrigerate to marinate at least 2 hours.
When your ready to cook, heat a large skillet over medium to high heat. Drizzle with oil.
Cook your onion and bell peppers until they are slightly browned, but still firm.
Remove and set aside.
In the same skillet drizzle with oil.
Cook your meat only a couple of minutes per side to sear it. You want it to be slightly pink.
Plate up and enjoy!!