A restaurant favorite that is easy at home. Start with some sirloin, marinade in ingredients you probably already have at home, fry up some veggies and the meat. Then impress your family with your new specialty of the house.
Most recipes call for marinading the whole piece of beef, but I wanted more flavor, so I cut the meat thin and exposed more surface area to the flavors. It worked great.
Rating:
I love fajitas, but I tend not to order them since there is always more than I would eat. But at home, a few leftovers are great.
Notes: My marinade was mainly from Real Restaurant Recipes but there are many recipes, and they are quite variable so feel free to change it around some, but you won’t go wrong just following my lead.
Start with about a pound of sirloin steak. I had 1 1/4 pounds. Trim well and cut into strips about 1/4 inch thick.
Mix marinade ingredients in a 1-gallon zip lock bag.
Add the beef, mix well and seal after removing as much air as possible. Refrigerate for a least an hour and longer if possible. I got 5 hours, but overnight would have been fine.
When ready to cook. Put 1 T oil in a large cast iron pan and heat over medium-high heat. While heating, slice up a large onion and one or two peppers. I like a medium red and green pepper. If your pepper is large, you only need one.
When oil is hot, add the veggies and after a few minutes add a couple of tablespoons of the marinade from the meat for flavor (optional). When onions are nicely browned (about 8-9 minutes), Remove from pan and set aside and cover.
Add a little oil back to the pan, increase the heat to high and added the drained beef and cook until browned. About 8-10 minutes.
Now move the meat to one side and add the veggies back to the pan. Cook and stir for a minute or two until veggies are reheated.
Serve with heated tortillas, sour cream, guacamole and anything else you like. A simple way to heat tortillas is to sprinkle a dish towel with some water, put tortillas inside and heat in a microwave on high for one minute.
| Servings | Prep Time |
| 4 | 10 minutes |
| Cook Time |
| 20 minutes |
|
|
| A restaurant favorite that is easy at home. Start with some sirloin, marinade in ingredients you probably already have at home, fry up some veggies and the meat. Then impress your family with your new specialty of the house.
|
- 1 lb sirloin steak
- 1 green pepper
- 1 red pepper
- 1 onion large
- 1/4 cup lime juice
- 1/3 cup water
- 2 tablespoons olive oil
- 1 - 2 cloves garlic crushed
- 1 tablespoon vinegar
- 2 teaspoons soy sauce
- 1/2 teaspoon liquid smoke
- 1 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 4-6 flour tortillas
- sour cream
- cheese
- salsa
- Guacamole
- Start with about a pound of sirloin steak. I had 1 1/4 pounds. Trim well and cut into strips about 1/4 inch thick.
- Mix marinade ingredients in a 1-gallon zip lock bag.
- Add the beef, mix well and seal after removing as much air as possible. Refrigerate for a least an hour and longer if possible. I got 5 hours, but overnight would have been fine
- When ready to cook. Put 1 T oil in a large cast iron pan and heat over medium-high heat. While heating, slice up a large onion and one or two peppers. I like a medium red and green pepper. If your pepper is large, you only need one.5
- When oil is hot, add the veggies and after a few minutes add a couple of tablespoons of the marinade from the meat for flavor (optional). When onions are nicely browned (about 8-9 minutes), Remove from pan and set aside and cover.
- Add a little oil back to the pan, increase the heat to high and added the drained beef and cook until browned. About 8-10 minutes.
- Now move the meat to one side and add the veggies back to the pan. Cook and stir for a minute or two until veggies are reheated.
- Serve with heated tortillas, sour cream, guacamole and anything else you like. A simple way to heat tortillas is to sprinkle a dish towel with some water, put tortillas inside and heat in a microwave on high for one minute.
Nutrition includes beef and veggies but not serving options.
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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
July 7, 2016
Doug DeFrees
This makes for a nice, easy-to-prepare meal which is also easily adapted to suit both vegetarians and omnivores. Remember, though, to marinate the meat in advance. I like Chris’s idea of grilling the meat.
https://sundaydinnerfortwo.blogspot.com/2012/06/read-recipe-all-way-through-in-advance.html
Chris
I absolutely LOVE steak fajitas! I marinate my steak whole only because I am grilling it. If I do it on a cast iron, I’ll give your technique a try, it would definite cut the time needed for marinating.
raquel
I like your idea of a restaurant favorite cooked at home, there will be plenty of servings that can be made. Everybody can enjoy it whenever they want.