{"id":1469,"date":"2018-05-05T17:15:47","date_gmt":"2018-05-06T00:15:47","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=1469"},"modified":"2026-01-26T21:05:33","modified_gmt":"2026-01-26T21:05:33","slug":"steak-fajitas","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2018\/05\/05\/steak-fajitas\/","title":{"rendered":"Fajitas"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 4 Servings<\/h5>\n<h6 style=\"text-align: center;\">Scott Nowell<\/h6>\n<p>A decent and quick Fajita, you could substitute any meat, chicken or shrimp here. The heat level is moderate, so increase the pepper flakes if you like a little more intensity.<\/p>\n<p><strong>Notes:<\/strong> New version w\/o sauce, less protein, less cook on the onion and peppers.<\/p>\n<p><strong>Protein (Pick 1 or mix &amp; match):<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">10-12<\/span><span class=\"ingredient-name\">oz top sirloin steak (substitute any)<\/span><\/li>\n<li><span class=\"quantity\">10-12<\/span><span class=\"ingredient-name\">oz boneless, skinless chicken breast or thighs<\/span><\/li>\n<li><span class=\"quantity\">10-12<\/span><span class=\"ingredient-name\">oz raw shrimp, shelled and deveined<\/span><\/li>\n<\/ul>\n<p><strong>Marinade:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS olive oil<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS lime juice<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">garlic clove, finely minced<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp chili powder<\/span><\/li>\n<li><span class=\"quantity\">1-2<\/span><span class=\"ingredient-name\">tsp cumin<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp <span style=\"color: #ff0000;\"><strong>hot pepper flakes<\/strong><\/span><\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp black pepper<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp salt<\/span><\/li>\n<li><span class=\"quantity\">\u00bc-\u00be<\/span><span class=\"ingredient-name\">cup water or stock<br \/>\n<\/span><\/li>\n<\/ul>\n<p><strong>Fajitas:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">3-4<\/span><span class=\"ingredient-name\">10-inch flour tortillas<\/span><\/li>\n<li><span class=\"quantity\">1-2<\/span><span class=\"ingredient-name\">TBS olive oil<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">onion<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">small sweet bell peppers, of your choice (green, red, or yellow), seeded<\/span><\/li>\n<\/ul>\n<p><strong>Toppings:<\/strong><\/p>\n<ul>\n<li><span class=\"id-ingredient-name\"><a href=\"http:\/\/nowellfamily.org\/cookbook\/2021\/02\/15\/pico-de-gallo\/\">pico de gallo <\/a><\/span><\/li>\n<li><span class=\"id-ingredient-name\">salsa <\/span><\/li>\n<li><span class=\"id-ingredient-name\">shredded cheese <\/span><\/li>\n<li><span class=\"id-ingredient-name\">guacamole<\/span><\/li>\n<li><span class=\"id-ingredient-name\">sour cream<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nFor Chicken: <\/strong><\/p>\n<p>Slice <strong>chicken<\/strong> into thin strips about 2-inches long.<\/p>\n<p><strong>For Shrimp: <\/strong><\/p>\n<p>Although big <strong>shrimp<\/strong> are great, whole <strong>shrimp<\/strong> make a messy <strong>fajita.<\/strong> Depending on the size you have, cut into smaller bite size pieces. Remove tail If present.<\/p>\n<p><strong>For flank steak: <\/strong><\/p>\n<p>The grain in <strong>flank<\/strong> runs the length of <strong>meat,<\/strong> so cut it into 4-inch pieces, and then slice those across the grain into thin strips. Cut each piece in half to make pieces about 2-inches long.<br \/>\n<strong>For other steaks: <\/strong><\/p>\n<p>Determine the direction of the grain and cut across that. Some <strong>steaks<\/strong> like <strong>sirloin<\/strong> the grain is through the thickness of the cut. Either cut into 4-inch strips and then slice these thin with the knife tilted sideways at a 45-degree angle. Cut each piece in half to make bite sized pieces about 2-inches long.<br \/>\n<strong>Alternate for steak: <\/strong><\/p>\n<p>Use a Jaccard on <strong>steak<\/strong> to tenderize. Marinate whole piece, cook to 120-125\u00b0F. Remove to cutting board, rest then slice as above.<\/p>\n<p><strong>Marinate protein: <\/strong><\/p>\n<p>In bowl, mix together 1 TBS <strong>olive oil,<\/strong> 2 TBS <strong>lime juice,<\/strong> a finely minced clove of <strong>garlic,<\/strong> \u00bd-tsp <strong>chili powder,<\/strong> 1- to 2-tsp <strong>cumin,<\/strong> \u00bc-tsp <strong><span style=\"color: #ff0000;\">hot pepper flakes<\/span><\/strong> (\ud83c\udf36\ufe0f or more \ud83c\udf36\ufe0f\ud83c\udf36\ufe0f\ud83c\udf36\ufe0f\ud83d\ude0a), \u00bc- to \u00bd-cup <strong>water<\/strong> or <strong>stock,<\/strong> \u00bd-tsp <strong>black pepper<\/strong> &amp; 1-tsp <strong>salt.<\/strong><br \/>\nAdd <strong>protein<\/strong> and stir to coat, set aside for 15 to 30 minutes.<\/p>\n<p><strong>Prep onions &amp; peppers:<\/strong><\/p>\n<p>Cut <strong>onions<\/strong> in half lengthwise then remove \u00bc- to \u00bd-inch of the root &amp; stem ends and thinly <strong>julienne,<\/strong> cut the <strong>peppers<\/strong> into strips the same width as the <strong>onions.<\/strong><\/p>\n<p><strong>Cook fajita mix: <\/strong><\/p>\n<p>In a large non-stick or cast-iron skillet over medium high heat, heat a TBS or two of <strong>olive oil.<\/strong><\/p>\n<p>Add the <strong>onions<\/strong> &amp; <strong>peppers<\/strong> and saut\u00e9 for 5 to 8 minutes, until softened and slightly browned. Transfer to a bowl and set aside.<\/p>\n<p>Scoop the <strong>protein<\/strong> from the marinade and add to the skillet, sear and saut\u00e9 until it is nearly cooked through.<\/p>\n<p>Return <strong>onions<\/strong> and <strong>peppers<\/strong> to skillet. Saut\u00e9 for a minute or two. Taste and adjust <strong>seasoning.<\/strong> Remove from heat.<\/p>\n<p><strong>To serve:<\/strong><\/p>\n<p>Spoon a portion of the <strong>fajita mixture<\/strong> down the center of each <strong>tortilla,<\/strong> top with your desired toppings, fold bottom of <strong>tortilla<\/strong> up over filling, fold the sides in, overlapping.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 Servings Scott Nowell A decent and quick Fajita, you could substitute any meat, chicken or shrimp here. The heat level is moderate, so increase the pepper flakes if you like a little more intensity. Notes: New version w\/o sauce, less protein, less cook on the onion and peppers. Protein (Pick 1 or mix &amp; match): 10-12oz top sirloin steak (substitute any) 10-12oz boneless, skinless chicken breast or thighs 10-12oz raw shrimp, shelled and deveined Marinade: 2TBS olive oil&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2018\/05\/05\/steak-fajitas\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":2455,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[42,110],"class_list":["post-1469","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-beef","tag-fajitas"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/FajitasBeef.jpg?fit=2016%2C1512&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1469","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=1469"}],"version-history":[{"count":5,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1469\/revisions"}],"predecessor-version":[{"id":55794,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1469\/revisions\/55794"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/2455"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=1469"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=1469"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=1469"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}