How to Make the Best Steak Fajita

Making The Best Steak Fajitas

Steak fajitas are a Mexican dish that became popular in the United States. It is served as an appetizer or main course, and can be eaten with flour or corn tortillas. Although the dish is usually prepared with beef, it can also be made with chicken, pork and shrimp. A variety of spices are used to season the steak before it is grilled or pan-seared.

Seasoning the Steak

When making steak fajitas, a homemade spice rub is preferable to store-bought brands because it allows you to control the ingredients. Use an equal amount of chili powder, cumin and garlic salt for a basic steak seasoning. Add 1/2 tsp. ground black pepper and 1/4 tsp. cayenne pepper for every 1 tbsp. of spice rub for extra heat, if desired. Coat both sides of the steak well with the seasoning before grilling or pan-searing.

The best way to make steak fajita is by marinating the meat for at least 5 hours. The key marinade ingredient that goes into making steak fajita is a good steak fajita seasoning mix. However, if you have never made your own steak spice before and only used commercially available blends, let us tell you that nothing compares with the taste of a home-made spice blend. You can customize the spice to your liking, make it as hot or mild as you like and create the perfect seasoning mix for your kitchen.

This article will show you how to make an authentic Mexican steak fajita seasoning mix from scratch. Let us get started!

When it comes to fajitas, there are two things that can make or break your entire dish: the cut of meat you use and your spice mix. Most people tend to use skirt steak when preparing fajitas, but I prefer to use sirloin steak. Fajitas aren’t actually Mexican food. They were invented by migrant workers in Corpus Christi, Texas who used to eat flank steak with tortillas and onions as a cheap way to get some protein into their diet.

Fajita spice mixes can vary depending on who you ask, but the most important thing you need is garlic powder and cayenne pepper. Not only does this add flavor to your meat, but it also tenderizes the meat so it feels like butter in your mouth. Some people say that adding paprika is a must for a good fajita spice mix, but I personally don’t think it’s necessary since there are already so many spices at play here.

There are many ways to make Steak Fajitas, but this may be the best way.

Grill the steak to your preference. I prefer medium-rare to medium.

While the steak is grilling, cut up a red and a green bell pepper into strips and slice up some white onions so that they are similar in size to the bell peppers.

Prepare a large frying pan with a small amount of olive oil on medium heat. Once the pan is hot add the peppers and onions and let cook until tender.

Mix up your spice mix in a small bowl or cup:

1/2 tsp black pepper

1/2 tsp salt or less if you are watching your salt intake

1/4 tsp garlic powder

1/4 tsp cumin

1 tsp paprika (more if you like it spicy)

After the meat is done, allow it to rest for about 3 minutes before slicing. This will keep all the juices inside! Then slice it into thin pieces, against the grain if you can see it.

Add the meat to the frying pan with all of your vegetables and add in your spice mix. Let everything cook together for approximately 3-5 minutes or until everything is well incorporated together.

Serve in flour

This recipe is inexpensive, easy to store and can be used in so many ways. The best part is that its great for the whole family. I use it in soups, chili, stew and even when I grill steaks.

This recipe will make enough spice mix for 4 fajitas. So when you buy the spice ingredients buy them in bulk and it will last you a long time.

The spices you will need are:

1 Tbsp Garlic Powder

1 tsp Cumin

1 tsp Oregano

1/2 tsp Salt

1/4 tsp Pepper

1/4 tsp Paprika

The first thing you want to do is take a small bowl and mix your spices together. Once they are combined take a small jar and spoon your spice mix into it. I use an old baby food jar or a jelly jar because they are small and fit perfectly into my spice rack on my counter top. Use it often, it adds so much flavor to your food!

A fajita is a Mexican dish consisting of a filling of meat, chicken, or vegetables placed into a tortilla. The word fajita is pronounced fa-hee-ta by most English speakers and comes from the Spanish word for strip. There are many different recipes for fajitas, but the basic ingredients are strips of seasoned meat and vegetables served with tortillas. The meat and vegetables are cooked in a skillet with fajita seasoning, and other ingredients such as chopped onions and red or green peppers may be added. The term fajitas can also refer to the strips of meat used in the dish.

Steak fajitas are among the more popular varieties. In this recipe, strips of beef are grilled in a skillet with onions and peppers until they reach the desired doneness. They are then wrapped in flour tortillas along with cheese, salsa, sour cream and guacamole. Chicken fajitas use chicken instead of beef, while shrimp fajitas use shrimp instead. Vegetarian fajitas use a variety of different vegetables such as zucchini, carrots and bell peppers instead of meat.

Fajitas can be served as an appetizer or main dish and commonly include sides such as rice, beans or corn on the cob

The beef fajita is a Tex-Mex classic. Often served on sizzling hot cast iron, the dish takes its name from the Spanish word fajita, which means “little strips.” The word faja describes the cut of meat used in the dish—a skirt steak.

In Tex-Mex cuisine, the term “fajita” also describes any grilled meat that has been cut into thin strips. Over time, the term has come to be associated with a variety of meats, including chicken and shrimp. The fajita tradition actually dates back to cattle ranch workers in Texas who would grill beef skirts over an open flame and eat them as they worked.

The key to making your own beef fajitas at home is to use a spice rub that enhances the flavor of your meat without overpowering it. Traditional flavors include cumin, chili powder, lime juice and garlic.

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