Another beef recipe for you! Chicken has been working hard and needs a break!
These steak fajitas are absolutely delicious and the fresh salsa really adds to it. This is not my original recipe but I did add to it! This recipe was posted in my group by Soraya Taheri McLaughlin who comes up with some delicious recipes!
This recipe does require that you marinate the meat for 12-24 hours so don’t think you’ll have it today. 😦 It’s worth the wait though!
The Best Steak Fajitas With Fresh Salsa Recipe:
1 Flank or skirt steak (1 1/2-2 lbs) cut into strips
4 roma tomatoes, scoop out insides then chop
4-5 mini sweet peppers, chopped
1/2 green pepper cut into strips (my addition)
1/2 medium to large onion, sliced then cut slices in half (my addition)
1/4 c + 2 tbsp lime juice
10 green onions, sliced
4 cloves garlic, minced
3 tbsp cilantro, minced
1/2-1 tsp crushed red pepper flakes
1/4 tsp coriander
3/4 tsp braggs
1 tsp extra virgin olive oil (my addition)
For the Fajitas:
In large baggie, add: 1/4 c lime juice, 2 sliced green onions, 3 cloves minced garlic,cilantro,red pepper flakes, coriander, and 1/2 tsp braggs.
mush baggie to mix
Add sliced steak to baggie
mush to mix
Seal baggie and refrigerate and marinate (I love when I accidentally rhyme!) for 12-24 hours
in a medium bowl, add 8 sliced green onions, 2 tbsp lime juice, chopped tomatoes, chopped mini sweet peppers, 1 clove minced garlic, and 1/4 tsp braggs
stir to combine
cover and refrigerate until ready to use.
Putting it all together:
After 12-24 hours, heat olive oil in medium skillet.
Add green pepper strips and onion slivers and saute for about 5 minutes
Add the meat mixture and saute until meat is fully cooked and liquid is reduced.
Serve wrapped in a lettuce leaf or clean corn tortillas like El Milagros brand (all they have in them are corn, water, and lime) topped with the fresh salsa