As folks that raise beef, we eat beef. We love beef- every tender, juicy bite of it!
Lately I have been craving fajitas. Beef with a little Mexican twist is always a favorite for our family. The Rancher especially loves Mexican food, but it has to be good. I mean he lived in Mexico for two years (you should ask him about it)so he knows the real stuff! So when he says I did good, that means I really did good!
I wish I could share our DELISCIOUS fajitas with you, but alas… I can’t. So how about instead I share the recipe and all the fun I had making them (because it was so fun!).
This might take some room, so click on to read the whole fajita story and recipe!
Lets start with the spices. I don’t want to say its all in the spices, but it just isn’t quite fajitas with out them! Get a little bit of onion flakes and paprika. Add that with some cumin and garlic powder. Then bring on the hotness with the cayenne pepper, chill powder and the red pepper flakes. Give it a little salt and sugar and you have a tantalizing concoction that will bring you fajita heavenliness!
With the spices ready to rock and roll, mix in the olive oil.
Pour a little bit more than half of you marinade on the beef. Slather it around and let it sit (in the refrigerator of course!). You could just cook it up now but the longer you let it sit, the better the flava!
But this is a good time to get your veggies ready.
Pull out the peppers and onions and get to choppin’. I go with a variety of colors because it is oh, so pretty! And the combination of their sweet and spiciness is awesome.
Some days I go with just a straight white onion but today I was feeling the red onion too.
Check out all of that color! Even the pictures look good enough to eat!
Next step- mix way! Get that marinade on all those peppers and onions. Go, go, go! Some days I even use my hands (shhh, don’t tell!)I even rinse the bowl out a little to get every last bit of it! Put it in the refrigerator to marinate while we keep going.
When your ready, lets get the steaks cooking. I wish I had one of those fancy-shmancy grill pans… but I don’t. So I just pulled out my favorite cast iron skillet. And if you didn’t want to do that, you could put ’em on the grill outside. Whatever you do, cook the beef!
But not too long- you want it nice and pink in the middle. Remember that as hot as it is, it will keep cooking a tiny bit after you pull them off.
Bring out the peppers and onions for some cookin’! Since I cooked my steaks in the skillet, I poured my veggies in the same skillet to keep that savory juice left from the meat.
Don’t over cook them, because then you have smushy mess. We are going for crunchiness!
While their cooking, head back over to the steaks and cut them into thin slices. Yep… cut, cut, cut! Can you smell it yet? Oh, hold on! You’re almost there!
Once the veggies are awesomely cooked, throw the meat back in the skillet to keep it all nice and hot. Its a great way to serve it up too! And not to mention, there is one less dish to do (I’ll admit that I will avoid one more dish to wash at ALL costs!).
Now we’re ready for the best part- eating them! Grab your tortillas (extra yummy if they are fried in a little oil) and your favorite fixings! We go for pico de gallo, mexican cheese (The Rancher LOVES oaxaca cheese!) and a little freshly squeezed lime juice. How ever you do it, pile ’em high and enjoy!
Beef Steak (flank and skirt steak are the most popular, today I used sirloin because that’s what I had!)
I think that we made enough, lets invite a few cowboys over!