The term "fajita" comes from the Spanish word "faja" which means belt. This metaphor makes sense since traditional fajitas are made using skirt steak, a cut of meat that roughly resembles a belt. These thick strips of meat are marinated in lime juice, beer or dressing and cooked quickly to sear in the flavor. Depending on your taste, spices and vegetables are added and the mixture is rolled into a flour tortilla. Fajitas are quick to make and it's easy to vary the recipe to suit anyone's taste.
Preparation
Step 1
In a resealable container or quart-size resealable bag, combine 2 tbsp. oil, lemon juice, minced garlic, garlic powder, onion powder, salt, pepper and skirt steak or other meat. Seal the container or bag and toss until blended. Place in the refrigerator for at least an hour to marinate.
Step 2
Place an ovenproof nonstick skillet in a 400-degree Fahrenheit oven for 20 minutes. to preheat.
Step 3
Preheat an outdoor or indoor grill to medium-high temperature. Cook the steak or other meat on the grill for 3 to 5 minutes on each side, until cooked but not overdone. Slice the meat into bite-size pieces and set aside.
Step 4
Stir fry the onions in 2 tbsp. oil in another nonstick skillet until tender but crispy. Traditional fajitas don't include red or green bell peppers, however some fajita recipes do include these vegetables, which should be cooked with the onions.
Step 5
Reduce the oven temperature to 300 degrees Fahrenheit. Take the flour tortillas out of the package and wrap them in foil. Place them in a 300-degree Fahrenheit oven for 15 minutes or until warm. Don't overcook the fajita shells, because they will become hard.
Serving
Step 1
Take the ovenproof skillet out of the oven and place it on a trivet or heat-safe surface.
Step 2
Arrange the meat and vegetables in the skillet for serving. Serve condiments, such as sour cream, guacamole, salsa or cheese on the side in separate serving dishes.
Step 3
Open the foil containing the tortillas and place them next to the fillings for serving.
Tips and Warnings
- For variety, add warmed corn or whole wheat tortillas to the table.
Things You'll Need
- 1 1/2 lbs. skirt steak or other boneless, skinless, thinly sliced meat
- 1/4 cup vegetable oil
- 3 tbsp. lemon juice
- 1 tsp. minced garlic
- 1 tsp. each ground cumin, onion powder and garlic powder
- salt and pepper
- 1 sliced medium onion
- 8 8" flour tortillas
- sour cream
- guacamole
- grated cheddar cheese
- salsa
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