fbpx
×
×

Yes, we are here!

At CAPPER'S FARMER and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-678-4883 or by email. Stay safe!

Steak Fajitas Recipe

Author Photo
By Traci Smith | Dec 31, 2019

  • Yields 8 servings

    SERVINGS

    Ingredients

  • 1/4 cup olive oil
  • 1/4 cup orange juice
  • Juice of 1 lime
  • 3 cloves garlic, minced
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1/4 cup chopped fresh cilantro
  • 2 pounds flank steak
  • Coarse sea salt and black pepper, to taste
  • 2-1/2 tablespoons cooking oil, divided
  • 2 medium onions, sliced
  • 1 large poblano pepper, cut into strips, optional
  • 3 large bell peppers, any color, cut into strips
  • Pinch of salt
  • Flour or corn tortillas

Directions

  • In a large zip-close plastic bag, make marinade by combining olive oil, orange juice, lime juice, garlic, cumin, chili powder, oregano, paprika, and cilantro. Mix well. Reserve 1 tablespoon marinade. Add steak to remaining marinade in bag. Seal bag, and refrigerate for 8 hours.
  • Remove steak from marinade, and transfer to a clean cutting board. Discard marinade. Pat meat dry with paper towels, and generously season both sides with sea salt and pepper.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add steak, and cook for 3 to 5 minutes per side, or until desired doneness is reached. Transfer steak to a plate, tent loosely with foil, and let rest.
  • Add remaining oil to skillet. Add onions, peppers, and a pinch of salt. Stir in reserved marinade. Cook, stirring occasionally, until onions and peppers are soft, about 8 minutes.
  • Slice steak against the grain, as thinly as possible, at an angle.
  • Heat tortillas in microwave.
  • Serve steak and vegetables in warm tortillas.
  • Serving Suggestion: Serve with refried beans and Spanish rice.

For more supper idea recipes, see Simple Ideas for Supper.


Traci Smith is a Capper’s Farmer editor. With access to thousands of archived recipes from the magazine, she’s always trying something new.

Tagged with: |

Capper's Farmer - Your Hub for All Things Handmade

Get step-by-step instructions, DIY projects, upcycling tutorials, and more!