Sizzling Steak Fajitas from Cooking With Claudia

Bring the sizzle to your dinner table with Cooking With Claudia’s delicious Steak Fajitas! Perfect for a quick yet satisfying weekday meal, these steak fajitas pack a punch of flavor in every bite. Whether snuggled in a tortilla wrap or laid atop fluffy white rice, this recipe promises a mouthwatering experience right in the comfort of your home. Let's fire up those pans and get cooking!

Ingredients:

- Fajita Seasoning:

- 1 tablespoon chili powder

- 1 teaspoon smoked paprika

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- 1 teaspoon ground cumin

- 1/2 teaspoon red pepper flakes

- 1 tablespoon brown sugar

- 1 tablespoon cornstarch

- Salt, to taste

- Black pepper, to taste

- Steak Fajitas:

- 1 and 1/2 pound flank steak

- Juice of 1 lemon

- 1 large onion, sliced

- 1 green bell pepper, sliced (red or yellow bell peppers are also good options)

- 2 tablespoons olive oil

- Flour tortillas

- Cheddar cheese, shredded (as needed)

- Queso sauce (optional)

- Sour cream (for topping)

Instructions:

1. Begin by preparing your fajita seasoning. In an empty bowl, combine all the seasoning ingredients: chili powder, smoked paprika, garlic powder, onion powder, cumin, red pepper flakes, brown sugar, cornstarch, salt, and black pepper. Toss to mix evenly and set this blend aside.

2. Cut the flank steak into two pieces, stack them, and then slice against the grain into thin strips. This will ensure your steak is tender and juicy when cooked.

3. Place the sliced steak in a mixing bowl. Add the lemon juice and toss to coat the steak evenly.

4. Sprinkle your prepared fajita seasoning over the steak and mix thoroughly to ensure each piece is well-coated. Cover the bowl and let the meat marinate in the refrigerator for a minimum of 30 minutes.

5. While the steak is marinating, slice the onion and green bell pepper. Set these aside.

6. Once the marinating time is complete, heat olive oil in a cast-iron pan over medium-high heat. When hot, add half of the marinated steak. Be careful not to overcrowd the pan; give the steak space to sear rather than steam.

7. Cook the steak for two minutes on each side, or until a golden brown sear forms. Then remove from the pan and set aside. Repeat with the remaining steak.

8. In the same pan, add the sliced onions and green bell pepper. Sauté for two minutes or until they reach your preferred softness. I recommend leaving them with a bit of crunch for texture.

9. Return the cooked steak to the pan with the vegetables. Toss everything together to reheat and combine flavors.

10. Serve the steak fajitas over rice or prepare a wrap as follows:

a. Place a flour tortilla on a hot griddle and sprinkle it with shredded cheddar cheese.

b. Allow the cheese to melt onto the tortilla.

c. On the other side of the griddle, heat some of the steak fajitas and top with more queso sauce and cheese, if desired.

d. Once the cheese has melted onto the tortilla, transfer it to a plate and top with the steak fajitas.

e. Garnish with a dollop of sour cream, if you like.

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Prep Time 40 minutes (includes marinating time)

Cook Time: 10 minutes

Total Time: 50 minutes

Equipment: Bowl, knife, cutting board, cast-iron pan (or skillet), griddle

Cooking Tips: Always slice your steak against the grain to ensure tenderness. For the fajitas, adjust the cook time for the vegetables to your texture preference.

Servings: 4 servings

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This recipe is brought to you by Cooking With Claudia. For more delicious meals and detailed recipes, please visit her YouTube channel at https://www.youtube.com/@CookingWithClaudia0831

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