Hi, my name is Sister Spice, and I am a picky eater. If you’re not new to this blog, then you probably already know that. I say this because when I eat at Mexican restaurants, I often feel like fajitas are my only option because I can decide for myself what to put (or, more importantly, not put) in my tortilla. That’s one reason I love places like Qdoba, Chipotle, Moe’s, etc., because I can make my own burrito, quesadilla, or whatever else. SOOOOO…Mister Spice and I decided to make our own steak fajitas.
The great thing about making your own fajitas is that you can pretty much do whatever the heck you want, and you can make them as healthy as you want! You could use chicken, fish, or shrimp instead of steak; you can use whatever veggies you want; and, while I use refried black beans in this recipe, you can certainly leave that out and add some guacamole or salsa instead!
- about 1 lb skirt or flank steak (I actually used sirloin here because I had it on hand, but skirt or flank steak is typical for this recipe)
- 2 tbsp minced garlic
- Taco seasoning of your choice ( I use my trusty Tony Chechere’s cajun seasoning)
- One red bell pepper, green bell pepper, and onion (or veggies of your choice)
- 1 can refried black beans (or regular refried beans)
- several dollops of sour cream
- about 8 oz Mexican cheese or Monterrey Jack
- 3-4 large flour tortillas (I prefer whole wheat for some extra fiber!)
First of all, lather the steak with minced garlic and seasoning.
Then toss them into a skillet on medium-high with a little bit of olive oil.
Sear each steak for about 2-3 minutes per side for medium to medium-well.
Meanwhile, heat up the can of refried beans in a small pot and chop up your veggies.
Remove steak from pan…
And tent loosely with foil.
Throw the veggies into the skillet (I chose to empty the crusty brown steak leftovers first).
While the veggies cook and the steak rests, place one tortilla at a time into a non-stick skillet on medium heat. Heat each tortilla for about a minute on each side, then place onto a plate with a sheet of foil between each tortilla to keep them warm and prevent them from sticking.
By this time, the beans should be heated through. Arrange them alongside cheese and sour cream (and whatever other toppings you desire!) I sprinkled some fresh cilantro onto my sour cream. Just because I wanted to.
Once veggies are cooked through, place them in a separate dish, then cut up your steak into strips. I cut into my steak and realized it was practically still alive, so I went ahead and cut up the strips then threw them back into skillet for a few minutes until there was just a little pink.
See? That’s too pink for me. After just a few more minutes, I was satisfied.
Once everything is set out, get to fixin’! Here’s what my first fajita looked like:
I put everything on mine but green peppers and onions. Mister Spice, on the other hand, likes all of it!
We give this recipe 4/5 herbs. It is a little more work than I prefer during the week, and I would have loved to serve this with some rice. Guacamole would’ve helped as well. But that didn’t stop me from enjoying every bite!