Steak or Chicken Fajitas

Steak or Chicken Fajitas

Steak Fajitas. Credit to the Original recipe at littlespicejar/the-best-steak-fajitas/

INGREDIENTS

Steak Marinade

1 tablespoon granulated garlic
2 teaspoon EACH: ground cumin, ground coriander, and chili powder
1 teaspoon EACH: smoked paprika, onion powder, and mexican oregano
½ teaspoon red pepper flakes (or more to taste)
1 teaspoon salt and ½ teaspoon black pepper
1/8 cup chopped fresh cilantro or 1/8 cup freeze dried cilantro or more to taste

Reserve one teaspoon of the above mixed dry ingredients

⅓ cup lime juice
¼ cup pineapple juice (no sugar added)
2 tablespoons Worcestershire sauce
3 tablespoons olive oil

Fajitas

approximately 2 pounds skirt steak, flank steak, or flat iron steak

OR approximately 2 pounds skinless boneless chicken breasts or thighs

1 tablespoon oil (high heat)

2 medium white onions, sliced

2-3 bell peppers (any color you please!)

If you like it hot, 1 large poblano, ribs and seeds removed then sliced

Optional:

guacamole salsa, cilantro leaves, salsa verde, sour cream, black beans, rice, tortillas, cilantro lime rice, sautéed corn, tomatoes, lettuce, shredded cheese, etc.

INSTRUCTIONS

I highly recommend using a Jaccard to tenderize the meat. Use the Jaccard in one direction on the steak, then turn the Jaccard 90 degrees and use it in that direction. Turn the steak over and tenderize that side in both directions. The Jaccard breaks up the connective tissue and meat tissues. It also allows the marinade to penetrate deeper into the meat.

Combine the dry ingredients for the marinade in a large shallow bowl. Reserve one teaspoon of the dry ingredients to season the sauteed veggies. Add the liquid ingredients and mix well. Give it a taste and check for seasonings, adjust to preference. Place the tenderized meat into an appropriate sized zip lock bag. Pour the marinade into the zip lock bag and cover the meat evenly. Remove as much air as possible when sealing the zip lock bag. Let sit in the refrigerator for at least 2-4 hours and ideally overnight. Remove from the refrigerator 30 minute prior to cooking.

I prefer to grill the steak over charcoal, or set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes. Add a little high temperature oil, and add the steak to the pan. Fry on each side until the steak reaches the desired internal temperature. Remove the steak from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into thin slices. I like to do so on an angle so the meat slices are tender and thin.

Add a tablespoon of oil to the pan over high heat. Add in the onions, bell peppers, and Poblano if used. Take some of the reserved dry marinade ingredients and LIGHTLY season the veggies in the pan. Let the veggies begin to sizzle and toss as necessary. Cook for a total of 2-3 minutes or longer if you prefer them softer. If your pan is small, cook the veggies in a few batches so they don’t steam.

Serve in tortillas or on rice bowls topped with your favorite toppings!

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