Homemade Steak Fajitas Recipe - Laura Vitale - Laura in the Kitchen Episode 381

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

flank steak

🥗Healthier: sirloin steak

💰Cheaper: chicken breast

Chicken breast is a leaner and more economical protein option.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Corn tortillas are often less expensive and gluten-free.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Bell peppers add sweetness without the heat.

Introduce the ingredients for steak fajitas.

Discuss the choice of flank steak and alternatives for different doneness preferences.

Slice the flank steak into quarter-inch pieces after freezing for 15 minutes for easier cutting.

Cut against the grain to ensure tender bites.

Wash hands after cutting steak and prepare to make the marinade.

In a food processor, combine cilantro, scallions, half a seeded jalapeno, juice of one lime, ground cumin, chili powder, vegetable oil, and salt.

Blend until the marinade is chunky and well combined.

Transfer the marinade to a large Ziploc bag with the sliced steak, remove air, and massage to coat the steak evenly.

Refrigerate the marinated steak for a minimum of 2 hours, preferably overnight.

Remove the steak from the fridge 10 minutes before cooking to bring it to room temperature.

Prepare peppers and onions for fajitas, along with additional vegetable oil, salt, and pepper.

Heat a large cast iron skillet over medium-high heat and add about a tablespoon of vegetable oil.

Add the peppers and onions to the hot skillet, season with salt and pepper, and cook for 5 to 7 minutes until they develop color but are not mushy.

Remove the cooked peppers and onions to a plate and prepare to cook the steak in the same skillet.

Add more vegetable oil to the skillet and cook the steak in two batches to avoid overcrowding, stirring constantly for about 2 minutes until medium cooked.

Remove the first batch of steak and repeat with the second batch, then combine with the cooked peppers and onions.

Finish with a squeeze of fresh lime and serve directly from the cast iron pan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary