Tacos. Fajitas. Whatever you want to call these. They are amazing. Some people prefer flour tortillas, I prefer corn. After all, my family is Nicaraguan, and I grew up smelling the aroma of fresh-made corn tortillas…the original Maseca recipe. Some day I will get a tortilla press and make them, because I just can’t seem to perfect the recipe using my hands.
This recipe is fantastic. I found it on The Pioneer Woman’s website. Her photos are spectacular, her recipes are delicious. I will visit her website a lot more in the future.
- 1 pound beef flank steak (this serves 2 people)
- 1/2 cup olive oil (I used 1/4 cup)
- 3 T Worcestershire sauce
- 1/3 cup lime juice, fresh squeezed
- 3 cloves garlic, minced
- 1 T cumin
- 1 T chili powder
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 T sugar
- 2 whole medium onions, halved and sliced (I used one)
- 4 bell peppers, sliced (red, orange, yellow, green) (I used two)
- Oil for frying
- Tortillas, warmed
- Crumbled queso fresco or cotija cheese
In a dish, combine the olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar. Pour half of the marinade into a separate dish. Place the steak in one dish with the marinade, turning it over to coat. Cover the dish with plastic wrap and refrigerate at least 2 hours. In another dish, place all the vegetables and coat with the marinade. Put in refrigerator for several hours as well. I combined my ingredients in plastic Ziploc bags so that they would absorb everything better.
Meanwhile, prepare the tortillas, salsa, sour cream, and cilantro, for serving. I like to serve this with pico de gallo.
When you are ready to cook the steak, heat some olive oil in a skillet over medium high heat. Add the vegetables and cook for a few minutes, about 5-6, until slightly browned. Remove and set aside.
The Pioneer Woman recommends heating the same skillet over high heat and drizzling in some oil, then cooking the meat 2 minutes per side for medium rare. I used my indoor grill on high heat. I cooked the meat about 4 minutes per side for medium rare-medium, and it turned out great.
Remove the meat from the heat and let rest on a wooden cutting board for at least 5 minutes. Slice the meat with an electric knife or serrated knife, against the grain, into long thin strips for the fajitas. You always want to let meat rest for at least 5 minutes so that the juices do not run out and dry the meat.
Tips for heating tortillas:
Use the faucet to moisten a piece of paper towel. Place the paper towel on top of a microwaveable plate. Place a tortilla over it. Place another wet paper towel over the tortilla, and continue to layer tortillas. Microwave 1 minute. When finished, wrap the tortillas in a moist clean kitchen towel and place inside a dish with a lid.
Here are the steak fajitas: