top of page
  • Writer's pictureBobbi Jo Lathan

Sizzlin’ Beef Fajitas

Updated: Dec 29, 2023


Beef Fajitas

While I was all engrossed with writing out this delicious recipe for Beef Fajitas, the question popped into my head which asked, “Why on earth do you love cookin’ so much, Bobbi Jo? What does it DO for you?”


And, I thought to myself, “Well…take this recipe, for instance. When I’m in the kitchen cookin’ these Beef Fajitas, I don’t have to worry about what comes next or any: Oh, no! what am I gonna do now?! I’ve already got the recipe with its tried-and-true directions, which I know will take me to my delicious goal. And that’s a good thing. I can just let go. I clear my mind of any of the anxieties and demands this world seems to have imposed upon me – and just BE. Be with the wooden cutting board, the beautiful red and yellow and green bell peppers, the red onion, and garlic. And guess what happens? With every slice of the beautiful bell pepper and smash of fresh garlic, the noise in my head begins to dissipate. By the time, the oil goes into my trusty cast-iron skillet, I’m in-the-flow.


“No worries, Bobbi Jo. That gorgeous steak, which spent the night marinating in its magical juices and fragrant cumin and coriander, is now sizzlin’ away, under the heat of the oven broiler. Pretty soon your whole house will be filled with the intoxicating aroma of the coming fajita feast! Your flour tortillas are in the warmer and the pilsner glasses are frosting in the freezer. All is well in the world.”


After I slice the rested, perfectly cooked, medium-rare steak into its strips, I put the plates on the counter, along with the colorful cooked bell peppers and onions and garlic. I chop up a little extra fresh cilantro, place the warmed tortillas in their basket… and then I watch everyone stream into my kitchen and happily pile their plates high with their delicious beef fajitas. Everything is complete. All that’s left is for each and every one of us to enjoy every last bite of it. Now, honey, that’s what I call… Cookin’ With The Right Smart of Love!


Sizzlin' Beef Fajitas

Recipe by: Bobbi Jo Lathan

Recipe type: Entree

Cuisine: Southern

Serves: 6

PREP TIME

40 mins

COOK TIME

16 mins

TOTAL TIME

56 mins

INGREDIENTS

Marinade for Steak:

¼ cup fresh lime juice

¼ cup tequila
4 cloves garlic  ( peeled, minced or smashed)


2 tablespoons cilantro (chopped)

1 tablespoons vegetable oil


2 teaspoons Worcestershire sauce


1 teaspoon dried oregano

1 teaspoon red pepper flakes

1 teaspoon ground cumin

1 teaspoon ground coriander

Steak and Veggies:

2 pounds flank steak (trimmed of fat)

1 tablespoon vegetable oil

2 teaspoons salt

1 teaspoon ground black pepper


6 large flour tortillas

1 red bell pepper/1 green bell pepper/ 1 yellow bell pepper  (seeded and thinly sliced)


1 large red onion (thinly sliced)

1 tablespoon garlic (minced)

1 lime (juiced)

INSTRUCTIONS

  1. In a mixing bowl, whisk together all the marinade ingredients: the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire, oregano, pepper flakes, cumin and coriander.

  2. Now, pour the marinade mixture into a large zip-lock bag and add the steak, and seal the zip lock bag.

  3. Put that bag with the steak and marinade on a plate or in a baking dish or pan and stick it in the icebox overnight, and  turn it occasionally.

  4. When you’re ready to make your fajitas, turn your oven on broil.

  5. Take the meat mixture out of the icebox, remove the meat from the zip lock bag and pat it dry with some paper towel.

  6. Season the steak on both sides with the salt and pepper.

  7. Now, lay the steak on the rack of a broiler pan under your broiler about 4 inches from the heat for 3 to 4 minutes on each side for medium-rare meat.

  8. Transfer the steak to rest on a cutting board for 10 minutes.

  9. Now, get your cast iron skillet and place 1 tablespoon of the vegetable oil in the skillet and bring it up to medium heat.

  10. Once it’s hot, add the peppers and onions, and cook, stirring, until soft and slightly caramelized, about 12 minutes.

  11. Add the garlic, remaining teaspoon salt, and ½ teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, about another minute. Then, remove from the heat.

  12. Now, thinly slice the steak against the grain.

  13. Place some steak on a warmed flour tortillas and top with the peppers and onions.

  14. Squeeze some of that  lime juice on it , and pour yourself an ice cold beer and dig in!. YUM!

6 views

Recent Posts

See All

留言


bottom of page