Well the chilly Minnesota weather has officially set it, and wouldn’t you know it, our furnace decided to stop working on us. Since our house was at around 60 degrees, Eric and I were craving something to warm us up, and what better to do that than Mexican?! Now, typically, I would make fajitas with chicken, but we’re getting a little sick of chicken and decided to do steak instead. Feel free to sub out any meat of your choice with these, just make sure you adjust cooking times accordingly. I didn’t actually find a recipe I loved so I threw a few together and we were VERY happy with the outcome. Although I did end up letting the meat marinate (mostly because I started and then had to go run a few errands) I made a rub instead of a liquid marinade, in the hopes of saving time. Also, I’m not a huge fan of peppers so I only put one in this recipe. If you like them feel free to add more or different ones.
Ingredients
- 1 lb fairly thin steak (skirt steak is most commonly used but I used top loin)–you could also use chicken instead of steak
- 2 tsp. Chili Powder
- 1 tsp. Lite Salt
- 1 tsp. Paprika
- 1 tsp. sugar
- 1 crushed up low sodium bouillon cube (chicken broth cube)
- 1/2 tsp. onion powder
- 1 tsp. garlic powder
- 1 medium sweet onion
- 1 Green Bell Peppers
- 2 Tbsp. Olive Oil
- 1 Tbsp lime juice
- Mix chili powder, salt, paprika, sugar, crushed up bouillon cube, onion powder, and garlic powder in a small bowl
- Spread the rub all over your meat making sure you get it all over (save about 1 tbsp. of the rub)
- Slice your onions and peppers thinly
- Heat 1 tbsp olive oil in a pan
- Saute your onions until tender (5-7 minutes)
- Put your meat on either the grill or a separate pan and cook about 6-7 min per side or until done to your liking (FYI, fajita meat is usually cooked medium or so it’s pink in the middle)
- Remember that rub you saved? Yeah, add 1 tbsp olive oil and the lemon/lime juice and mix it up
- Add the peppers and the marinade you just made to your pan with the onions
- Continue to saute until the peppers are tender (5 -7 min)
- Combine the meat with the peppers & onion
- Heat your tortillas on the grill or in the microwave
- Serve with sour cream, guacamole, cheese, lettuce, and tomatoes!
- 1 lb fairly thin steak (skirt steak is most commonly used but I used top loin)--you could also use chicken instead of steak
- 2 tsp. Chili Powder
- 1 tsp. Lite Salt
- 1 tsp. Paprika
- 1 tsp. sugar
- 1 crushed up low sodium bouillon cube (chicken broth cube)
- 1/2 tsp. onion powder
- 1 tsp. garlic powder
- 1 medium sweet onion
- 1 Green Bell Peppers
- 2 Tbsp. Olive Oil
- 1 Tbsp lime juice
- Mix chili powder, salt, paprika, sugar, crushed up bouillon cube, onion powder, and garlic powder in a small bowl
- Spread the rub all over your meat making sure you get it all over (save about 1 tbsp. of the rub)
- Slice your onions and peppers thinly
- Heat 1 tbsp olive oil in a pan
- Saute your onions until tender (5-7 minutes)
- Put your meat on either the grill or a separate pan and cook about 6-7 min per side or until done to your liking (FYI, fajita meat is usually cooked medium or so it's pink in the middle)
- Remember that rub you saved? Yeah, add 1 tbsp olive oil and the lemon/lime juice and mix it up
- Add the peppers and the marinade you just made to your pan with the onions
- Continue to saute until the peppers are tender (5 -7 min)
- Combine the meat with the peppers & onion
- Heat your tortillas on the grill or in the microwave
- Serve with sour cream, cheese, lettuce, tomatoes, and guacamole
