I am such a fan of Mexican food. I love a good fajita or taco. Making your own fajitas is simple and it is easy to control the heat. If you like these fajitas, I am sure you will also enjoy my Chicken Fajitas.
Recipe yields 6 servings
2 1/2 lbs skirt steak
3-4 bell peppers (I used a mixture of different colors)
1 large yellow onoin
3 tbsp olive oil
1/2 cup water
3 tsp chili powder
3 tsp kosher salt
2 tsp cumin
2 tsp onion powder
1 tsp garlic powder
3 tbsp cornstarch
Flour tortillas and toppings, for serving
Slice your steak into bite sized pieces against the grain. (This helps it to fall apart more easily when you are eating it in a tortilla.) Slice your onions and bell peppers.
In a small bowl, combine the cornstarch, chili powder, salt, cumin, onion powder and garlic powder. Mix it all together to combine.
Place all of your steak in one large ziploc bag and all of your vegetables in a second large ziploc bag. In each bag, add 1 1/2 tbsp of oil, 1/4 cup of water and half of your spice mixture. Close the bags and shake! Make sure everything is covered with the spices. Let marinate for 30 minutes.
Once the 30 minutes is up, heat a drop of olive oil in two large skillet. Empty the contents of each of the bags into their own skillet. Cook the steak about 10 minutes or until your desired temperature.
Cook the peppers and onions until soft and tender.
Once the steak is finished, add the pieces into the skillet with the peppers and onions and toss to combine.
Serve with tortillas and your favorite toppings. Enjoy!