How about a skillet full of tender, seared-to-perfection strips of marinated steak? Of course, they are incomplete without vibrant, colorful peppers, some lime, plenty of cilantro, and a little avocado. You would be pleasantly surprised that this beautiful platter can happen in less than half an hour. Yes, fajitas are, believe it or not, a “quick throw-together” meal. And though it’s most commonly eaten with tortillas, this platter also has low-carb and gluten-free options. And most importantly, it’s addictively delicious.
Fajitas, to me, are one of the most fun meals you can enjoy with your friends and family. The fun aspect comes in when you take this beautiful colorful platter to the table, followed by the excitement when you dig into it in various ways.
Some might reach out for various tortillas to stuff them in. Some may have their fajita meat with some Mexican rice. Or some might just try it with a side of fresh pico de gallo. Whatever the way, surely that platter will empty pretty fast.
It’s quite a simple straightforward affair. Though some tips and tricks will make it the best succulent, juicy fajita meat you will ever cook in your very own kitchen.
First comes first, what meat is the BEST for fajitas?
You can make it with any beef cut if you slice it thin. That being said, we feel the best and most common cut to use for the fajitas is either flank steak or skirt steak. Both of them are relatively thin cuts of beef. All you need to do is cut them into relatively slender strips, cutting against the grain. This results in tender juicy meat.
Second, comes your homemade blend of Fajita seasoning
Nothing beats the freshness and flavors that come from blending a few spices from your pantry, minus the additives, preservatives, and excess salt that comes in store-bought seasonings. It takes just a few minutes to whip up your very own seasoning and it’s well worth it.
Third, you want to marinate your steak in this special marinade
For the best-tasting fajitas, the steak needs to be marinated for at least 2, or better yet 8 hours. I like to start my marination in the morning and cook it in the evening. This allows all the flavors to seep into the meat. It also tenderizes it for a lovely melt-in-your-mouth result.
The fourth secret to a juicy tender result is how you cook it
You don’t want rubbery, dried-out, meat in your fajita platter. And that would happen if you overcook the steak. It needs your rapt attention. These strips just need a quick sear, 2-3 minutes stirring continuously for medium rare. We also feel cast iron is the best skillet to use, as it distributes the high heat quite well.
This is what you need to make this fajita platter
- Steak – We are using flank steak today.
- Bell peppers – Cut into strips. Any color you have available. The more colors, the prettier it looks.
- Onions – also cut into strips.
- Fajita seasoning – Chili powder, cumin, smoked paprika, onion powder, garlic powder, oregano, salt, pepper, and red chili flakes.
- Lime juice
- Garlic – Chopped
- Worcestershire sauce
- Cilantro – Chopped
- Olive oil
Let’s see how easy it is
Mix all of the ingredients for your homemade fajita seasoning in a bowl. You might not use all of this today, but it can be stored in an airtight container or even a plastic bag for future use.
In a big bowl, mix the steak strips with 2-3 Tbsp of fajita seasoning along with garlic, cilantro, lime juice, Worcestershire sauce, and olive oil. Marinate as long as you can.
When you are ready to cook, heat oil in a cast iron skillet over medium-high heat and saute the onions and bell peppers for 5-6 minutes. Stir in a little fajita seasoning so they get some Mexican flavors too. You need to retain a little crunch, so don’t overcook them. Remove to a plate.
In the same pan, heat some more oil (you can actually try butter too, yum). Add in the marinated meat and give it a quick sear on both sides.
Some optional toppings that go great with this platter
- Fresh pico de gallo goes great. Today we made some with cherry tomatoes.
- Any other salsa, like our salsa taqueria.
- Onions and peppers are standard fajita accompaniments. But if you feel like any other sautéed veggies, go for it.
- Avocado slices or guacamole. For a tangier version, try our guasacaca.
- Sour cream.
What to serve fajitas with
- The most common way is, of course, to heap them in tortillas. Both flour and corn tortillas taste equally amazing.
- If you are looking for a low-carb option, try it with Mexican-style cauliflower rice or Mexican coleslaw. You can also try some low-carb tortillas, or wrap them in lettuce cups… all yum.
- Make a giant burrito. Go all out with little cilantro lime rice, beans, salsa, guac, and cheese all wrapped in a huge tortilla.
Once it’s cooked, it’s your platter. Enjoy it whichever way you want. You will always end up with huge compliments and love from your near and dear ones with this one.
Let’s kick off this new year with hope, love, and togetherness. To all of our subscribers and followers, Jason, Noah and I Wish you a very happy and prosperous new year. Be with us on this amazing journey. Some good things are coming soon on GypsyPlate. We love you all!!