Just because you have a steak doesn’t mean you have to have it straight-up! I love turning my steaks into fajitas – a little goes a long way. Skirt steaks and hanger steaks are traditionally used because they are thin and need a marinade to tenderize them, but I will also happily use a sirloin. This particular marinade comes from Serious Eats, and if you want to follow the full recipe using a grill, you can find it here. I will often make fajitas on the stovetop when I’m looking to make something quick and easy. If you don’t have enough limes for this recipe, don’t despair, there are lots of recipes on the internet that use less lime juice. And if you’re using a smallish steak, you can easily halve this recipe.
- 1/2 cup soy sauce
- 1/2 cup lime juice
- 1/4 cup brown sugar
- 2 tsp ground cumin
- 2 tsp black pepper
- 1 tbsp chili powder
- 3 garlic cloves
- vegetable oil
- 2 lb. steak, sliced thinly across the grain
- 2-3 sweet peppers, ideally of different colours
- 1 onion, sliced into ½-inch rings
- 1 cup or so of sliced mushrooms (optional)
- soft flour tortillas
- toppings such as guacamole, salsa, sour cream, and shredded cheese
- Make the marinade by combining all the ingredients up to (and including) garlic. Marinate steak strips in a ziplock bag, reserving ½ cup of marinade for at least 3 hours and up to overnight.
- Heat a heavy pan on the stove, adding a couple tablespoons of vegetable oil. When hot, add your steak strips and fry, stirring constantly just until cooked. Remove from pan, and then add peppers, onions, and the extra marinade. Fry until good and soft.
- Warm your tortillas on the stove or in an oven, and wrap in a clean towel to keep them warm.
- Put the meat, peppers, and other toppings in bowls. Put everything on the table and devour.