Steak Fajitas

15 min prep

15 min cooking

Serves 2

Difficulty 1/5

This recipe from Alexandra Romano of Spruce Grove, Alberta, is a winner of the Family Favourite Recipe Contest held in celebration of the 50th year of Canada Beef. Alexandra and her best friend of over 30 years love fajitas and often get together for Alexandra to cook up a batch for them to enjoy while they catch up. Alexandra cites that this is an affordable way to enjoy steak by stretching out the servings with veggies and all of the tasty accompaniments.

1. Beef: Combine smoked paprika, garlic powder, onion powder, cumin pepper, oil, vinegar and soy sauce in a small bowl. 2. Pat steak dry with paper towel; pierce all over with a fork. Place in a large sealable freezer bag and pour in half of the marinade, turning to coat. Seal and refrigerate for at least 1 hour or for up to 12 hours. Cover remaining marinade and set aside. 3. Remove steak from marinade; discard marinade. Pat steak dry with paper towel. Heat 1 tbsp (15 mL) oil over medium-high heat in a large skillet. Add steak and cook for 6 to 10 minutes, turning at least twice, until a digital instant-read thermometer inserted sideways into centre of steak reads 145⁰F (63⁰C) for medium-rare (or 160⁰F/71⁰C) for medium or 170⁰F/77⁰C for well-done). Transfer to cutting board cover with foil and let rest for 5 minutes. 4. Fajitas: Meanwhile, return skillet to medium-high heat; add remaining 1 tbsp (15 mL) oil and swirl to coat. Add reserved marinade, peppers, onion, zucchini, mushrooms and garlic; cook, stirring often, for about 5 minutes or until tender-crisp. Season with salt and pepper to taste. 5. Slice the steak across the grain into thin strips. Divide steak and vegetables among warm tortillas and add toppings as desired.

Steak Fajitas

Ingredients

Directions