Surprise! It’s a classic Spanish dish – Mexican tonight!
What, you’re not surprised? Well.
I was feeling cheap and easy tonight. I’m talking about our dinner, of course!
So I bought a super cheap cut of steak, something called the “shoulder cut”. It was thin and looked a lot like flank steak, which is typically used in this application.
I have no idea why I didn’t just type “typically used in fajitas.”
I had 1 1/2 pounds of shoulder cut steaks, but flank or any other type you prefer will work just fine, if you’re not cheap like me. Any acid will work if you don’t like lime-y beef (orange juice or vinegar would be traditional too).
This dish presents beautifully, full of color. You could also make this with chicken if you like.
Steak Fajita Tacos
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- juice of 2 limes
- 1 1/2 pounds boneless shoulder steak (or flank steak)
- 1 green bell pepper
- 1 red or yellow bell pepper
- 1 onion
- 2 tablespoons canola oil
- salt and pepper to taste
- 8-10 corn tortillas
- cilantro sprigs
- lime wedges
- guacamole (try mine here!)
Combine marinade ingredients in a zip top bag, and add meat; refrigerate 12-24 hours.
Chop vegetables and stir fry in canola oil on medium high to high heat until beginning to soften and brown.
Make the guacamole now, and set aside.
When vegetables are done, set aside. To same pan, add meat and cook to medium rare or medium (steak will still be soft to the touch).
Let meat rest 5 minutes before cutting. Cut against the grain into thin strips. Top warmed corn tortillas with meat, peppers and onions, guacamole, cilantro and lime juice. Yum! Enjoy!