Steak Fajitas

Steak Fajitas

We’ve all seen those Steak Fajitas in your favorite Tex-Mex restaurant. You know, the ones served on a steaming hot skillet brought right to your table.

But, what if I told you that you can make even better Steak Fajitas from the comfort of your own home? It’s true! Following this simple recipe will result in the richest, tastiest and no-nonsense Steak Fajitas every time!

What are Steak Fajitas?

Steak Fajitas are a staple at any Tex-Mex restaurant. Typically served alongside sautéed peppers and caramelized onions with a few fresh flour tortillas.

Steak Fajitas are made using a leaner cut of beef such as Skirt Steak or Flank Steak. This helps to keep cost down, but still provides great flavor!

What Makes Steak Fajitas So Great?

Flank Steak is a cheaper cut of beef that has less fat than more expensive cuts. Because there is less fat to protect the meat when cooking, a hot and fast cook is recommended.

By cooking hot and fast we accomplish two things:

• Prevent the steak from drying out from prolonged exposure to heat.
• Lock in amazing flavor when searing the steak by utilizing The Maillard Reaction.

The Maillard Reaction

What is the Maillard Reaction?

The Maillard reaction (also known as the “browning process“) is a chemical reaction between protein and sugars that gives charred food its distinctive flavor. Heat is used to create new and complex flavors, similar to the process of caramelizing an onion.

The Maillard reaction occurs at temperatures above 275 degrees Fahrenheit. Which is why we sear a steak over high heat. (As opposed to boiling in a pot of water.) Because the boiling point of water is only 212 degrees, the Maillard reaction would not occur.

When to use the Maillard Reaction?

Good News! The Maillard Reaction occurs pretty much everywhere in cooking. It gives…

• Steak its tasty, perfectly browned crust.
• Provides the rich, robust flavor found in roasted coffee beans.
• Turns bread the color brown when toasted.

We use the Maillard Reaction in this recipe by adding the Flank Steak to a pre-heated skillet or griddle. The high heat helps to build a charred exterior, adding rich flavor in the process.

To learn more about the browning process, check out this post about the Maillard Reaction

Step-by-Step to Cook Steak Fajitas

Secret Tips for the Perfect Cook

Cooking Method:

For this recipe, a skillet or griddle works best! But you can also use any other type of cooking pan available to you. Whatever pan you choose to go with, be sure it can withstand high temperatures.

I have been loving my Blackstone 36 Outdoor Griddle for searing meats. The key to this cook is to cook hot and fast, to get a perfectly browned steak exterior, without drying out!

It’s All About the Marinade:

The citrus based marinade is a must for Steak Fajitas. That is where all the flavor is built before the cook!

Marinating overnight will build that classic fajita flavor. It also helps to tenderize the meat, resulting in a perfectly cooked Steak Fajita!

Dry the Steak before Searing:

Whenever searing, be sure to thoroughly dry any extra marinade from the surface of the steak with a paper towel. Removing excess moisture will help to increase the surface temperature of the meat faster, aiding in the Maillard Process.

The faster you are able to start the browning process, the less time you will spend cooking the steak. This will give the steak a great crust, but keep it from being overcooked!

How to Cook the Tastiest Steak Fajitas:

1. Firstly, start by slicing the Flank Steak into 1 or 2 inch strips. (Be sure to cut across the grain.)
2. Secondly, prepare your marinade by combining:
   • Extra-virgin Olive oil
   • Lime juice
   • Pineapple juice
   • Worcestershire Sauce
   • Spices (cumin, paprika, chili powder, red pepper flakes, salt and pepper)
   • Minced garlic (or granulated garlic as a substitute)
   • Chopped cilantro
3. Then, pour over the Flank Steak and place in the fridge overnight (or at least 2 hours).
4. After the steak has marinated, remove and dry the surface with a paper towel.
5. Heat a skillet or griddle over high heat.
6. Then, add the Flank Steak to the heated skillet, and cook for about 2-3 minutes per side.
7. Finally, once there is a nice crust on both sides, remove and serve!

Bulletproof Sides for Steak Fajitas

Steak Fajitas are best served piping hot! Pair them with some fresh flour tortillas and homemade guacamole, for the best of both worlds.

Don’t forget to add the fixings! Pile on some sautéed vegetables, smother with sour cream and top off with some shredded cheese. Finally, garnish with a lime wedge and some chopped cilantro.

Spanish rice or cilantro-lime rice also go perfectly with Steak Fajitas. Serve up a side of refried beans with the rice for an authentic Tex-Mex experience!