I made these Beef Steak Fajitas after our trip. We spent Christmas week in San Francisco at my son’s who lives on the west coast. This was the first time our family flew across the country to spend the holidays away from home. As traditional as I am, I am also flexible when it means traveling for fun and vacation. And the only thing I want at Christmas is for our family to be together.
A big surprise awaited us when our son Tim took charge of Christmas dinner. You must have seen my Instagram posts. Tim roasted an enormous prime rib in red wine, made homemade mashed potatoes from scratch and put together a big, crisp green salad. There were beef leftovers of course, so I gave my son suggestions as to what to do with the beef.
Beef is an expensive ingredient in the Philippines. And most Filipinos like me, don’t waste any leftovers. One of my tried and true ways with beef leftovers is to make beef fajitas and this is how I got to this recipe. When we flew back home to the east coast, I realized I didn’t have Tim’s beef prime rib. I opened my freezer and found a slab of beef skirt steak. I got cooking right away.
I marinated my beef cut with seasonings and herbs. I pierced it around and let the flavors blend. Then, I heated up some flour tortillas as I prepped the vegetables. I pan seared the beef to a magnificent medium rare. Once the beef was done, the garlic-onion-herb aromas lured everyone to the kitchen.
No matter what your appetite desires, this is one of the easiest appetizers or entrees to put together. Whether youâ€™re a novice or an expert in the kitchen, youâ€™ll enjoy this extraordinary all-in-one steak meal. The zesty herbs and spices, the hints of lime and honey, the fusion of all these colorful vegetables piled high on juicy steak strips within a warm, grilled tortilla wrap will thrill everyone around the table.
Beef Steak Fajitas
- 6 to 8 pieces soft flour tortillas about 8 inches in diameter
- 1 pound beef skirt steak or flank steak sliced in 2-inch length strips
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper powder
- 1 Tablespoon basil crushed
- 2 teaspoons dried oregano crushed
- 1 teaspoon cilantro chopped
- 2 Tablespoons red wine vinegar
- 1 whole lemon, use juice
- 1 teaspoon honey
- 1/4 cup extra virgin olive oil
- 2 cloves garlic minced
- 1 whole onion sliced
- 1 whole red or green bell pepper sliced into strips, seeded, white membrane removed
- 1-2 whole tomatoes quartered
- 3/4 cup corn kernels cooked
- 1 cup pitted black olives
- 3 cups fresh lettuce shredded in large strips
- 1 cup guacamole on the side, for serving
- 1 cup salsa homemade or store-bought,on the side, for serving
- 1 cup sour cream on the side, for serving
- Prepare the marinade for the skirt steak by mixing in a bowl: salt, black pepper powder, basil, oregano, cilantro, red wine vinegar, lemon, honey. Mix ingredients and pour over the whole piece of skirt steak. Pierce the steak piece all over so marinade goes through. Cover with plastic wrap and refrigerate for at least 30 minutes or more. Meanwhile, prepare the flour tortillas and vegetable relish.
- Heat up the flour tortillas either by microwaving each for 30 seconds per piece. Or if you want a â€œgrilledâ€ look, use a grilled pan (a skillet with ridges inside it, or use a plain skillet), spray cooking oil, and over medium high heat, place each flour tortilla. Pan-sear each tortilla for a minute. Set aside on a dry plate till ready to assemble.
- Using the same grill pan, add olive oil and turn heat to medium high. Add the garlic and half of the onion. Pan sear till transparent, for five minutes.
- Add the steak. Pan sear for 6 to 7 minutes for a medium rare steak. If you prefer a well-done steak, cook for 8 to 10 minutes, or till no red on meat shows.
- Once steak is done, lay out on a chopping board. Allow the meat to â€œrestâ€ for a few minutes while you prepare the vegetable relish.
- In the same skillet, over medium heat, add the rest of the onions. Then add the tomatoes and red peppers. Last add the corn kernels and olives.
- To assemble: Slice the steak in thin strips, along the grain. Then in a flour tortilla, place 2 tablespoons or more of the salad greens, a few tablespoons of the vegetable relish, then finally top with the steak fajitas, olives, corn kernels. Fold flour tortilla like a half moon, with stuffings showing. Serve hot, with sides of guacamole, salsa and sour cream.
- COOK'S COMMENTS: If you have roast beef leftovers, you can slice them in strips and make these Fajitas. It's even easier because you skip the pan-searing process and just heat up beef leftovers.
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