Sizzling Steak Fajitas
You do not have to wait for Taco Tuesday to make these lovely, colorful steak fajitas. These are scrumptious any day of the week. Enjoy with or without the tortillas!
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Equipment
- 1 Large Cast Iron Frying Pan
Ingredients
For The Fajitas
- 10-14 Oz. Skirt Steak
- 1 Zucchini
- 1 Onion Large White/ Yellow sliced
- 8 OZ Mushrooms sliced
- ½ Yellow Pepper sliced
- ½ Red Pepper sliced
- 1 Tsp Chili Powder
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Paprika
- 1 Tbs Olive Oil
- Salt and Pepper to Taste
For The Marinade
- ½ Lime squeezed
- ¼ Cup Olive Oil
- 1 Tsp Garlic crushed
- 1 Tbs Apple Cider Vinegar
- 1 Tsp Onion Powder
- 1 Tsp Ground Pepper
Instructions
For The Marinade
- Mix the marinade
- Use two seperate bags. Combine half the marinade with the steak. In the second bag combine all the vegetables with the other 1/2 of the marinade.
- Marinate for 2-4 hrs before cooking
For The Fajitas
- Use a cast iron pan, or grill heat on high, once it’s hot add the skirt steak, cooking for 4-5 minutes on each side. This will cook the meat at a medium temperature.
- Remove steak and allow to rest for 5 minutes before cutting into it.
- Put the cast iron pan back on high heat, add the olive oil and allow it to heat up.
- Add the onion and peppers to the pan and allow them to cook for 2 minutes, then add the remaining vegetables.
- Sprinkle the spices on the top and cook for another 3-4 minutes.
- Vegetables should be cooked, but al dente
Nutrition
Calories: 309kcalCarbohydrates: 10gProtein: 19gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 45mgSodium: 66mgPotassium: 648mgFiber: 3gSugar: 4gVitamin A: 539IUVitamin C: 42mgCalcium: 36mgIron: 2mg
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These were so delicious, I liked to add a little heat with poblano pepper