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Tex-Mex Steak Fajitas

Bettyskitchen's picture
  Top sirloin steak 1 1⁄4 Pound, cut into strips for sauteing
  Onion 1 Large, cut in lengthwise wedges for sauteing
  Green bell pepper 1 Large, cut into lengthwise wedges for sauteing
  Red bell pepper 1 Large, cut into lengthwise wedges for sauteing
  Lime/2 tablespoons lime juice 1 , juiced
  Extra virgin olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Ground cumin 1⁄2 Teaspoon
  Jalapeno pepper 1⁄2 , finely chopped
  Cilantro 1⁄4 Cup (4 tbs), minced
  Fajita seasoning 1⁄3 Ounce (1 Package - Any Brand)
  Extra virgin olive oil 2 Tablespoon (For Browning Steak)
  Extra virgin olive oil 1 Tablespoon (For Sauteing Vegetables)
  10 inch flour tortillas 20 Ounce (1 Package)
  Shredded cheddar cheese 1 Cup (16 tbs)

In a medium-sized bowl, mix the juice of 1 lime, 2 tablespoons of olive oil, 2 cloves of minced garlic, ½ teaspoon cumin, ½ chopped jalapeno pepper, and ½ cup minced cilantro. Place 1 ¼ pounds sirloin steak strips into this mixture and use your hands to rub the mixture into the steak. Cover the steak with plastic wrap, and put it in the refrigerator for about 4 hours to marinate. (If you do not have this amount of time, you may continue with the recipe.) Add 1 package fajita seasoning mix to the marinated steak and blend thoroughly. Heat 2 tablespoons olive oil in a large, deep skillet. When hot, add all of the steak pieces and stir-fry until done. If the mixture becomes thick, you can add water to thin it to your desired consistency. The steak will cook very quickly—about 6 to 8 minutes. When the steak is done, remove it from the skillet, and place it on a serving platter. Cover with aluminum foil to keep it hot while you prepare the remainder of your dinner. Place the wedges from 1 onion, 1 green pepper, and 1 red pepper into the skillet that was used to brown the steak. Saute the vegetables until clear and beginning to brown. Remove them from the skillet, and place them on their serving platter. Place your flour tortillas on a serving platter and microwave them for a very short amount of time to soften them. To serve a fajita, take one warm flour tortilla and place some browned steak strips in a line near the bottom. Place sautéed vegetables over the steak, and then sprinkle shredded Cheddar cheese over the vegetables. Fold the bottom edge of tortilla over the meat, vegetable, and cheese, and tuck in both sides. Roll the tortilla all the way up and place on a serving plate. Accompany a couple of fajitas with my Precocious Pico de Gallo, my South of the Border Guacamole, some sour cream, and a refreshing glass of limeade to drink! Enjoy!

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
High Fiber, High Protein
Preparation Time: 
10 Minutes
Treat your family as well as your taste buds to a dish it will love. Betty's Tex-Mex favorite, the sizzling hot steak fajitas is a treat for the senses. Fire up your taste buds with this meaty fajitas and enjoy appétit!

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1047 Calories from Fat 551

% Daily Value*

Total Fat 60 g92%

Saturated Fat 11.2 g56%

Trans Fat 0 g

Cholesterol 125.3 mg41.8%

Sodium 1064.1 mg44.3%

Total Carbohydrates 78 g25.9%

Dietary Fiber 13.1 g52.3%

Sugars 10.9 g

Protein 47 g94.7%

Vitamin A 35.1% Vitamin C 143.6%

Calcium 33.7% Iron 17.9%

*Based on a 2000 Calorie diet

Tex-Mex Steak Fajitas Recipe Video