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Posts tagged ‘Fajita’

Steak Fajitas

Most people use a thinner steak when making fajitas, like skirt steak or a flank steak.  But I like using a thicker meat because I like bigger pieces. I went to a butcher at the farmers market at the Grove, and let me tell you that was the best decision ever. Buying steak at your normal supermarket never turns out great for me.  The meat always tastes rubbery and not tender. This meat on the other hand was AMAZINGLY delicious, despite the great marinade I used.

What I love about fajitas is that you decide on what kind of sides to serve with them. You can go clean edged and serve salsa guac and cheese or you can go a little edgy and make some fun salsas as well to spice up everyone’s plates, which is what I did.

I made my homemade Pico De Gallo (also called Salsa Fresca) which might be a hassle to make but homemade is much better than store-bought.  Plus the leftovers are a great snack to have all week long. This recipe will be coming shortly, don’t you worry 😉
Accompanying the pico de gallo I made:
corn and black bean salsa

Sautéed Red Peppers, Red Onion & Sweet Onion
Mango Salsa

During this meal I also realized I am not a huge fan of corn tortillas, I think they taste like edible cardboard.

Steak Fajita Marinade:

1.5 – 2 lbs. Steak of your preference
1/4 Cup Cilantro
1 Lime – juiced
2 Tbsps. Veg oil
1 Tsp. Cumin
2 Tbsps. Chopped Garlic
1/2 of a Jalapeno seeded and chopped
Salt & Pepper to taste

Combine all the ingredients into a separate bowl (besides the steak). Once the marinade is combined taste it and decide if you rather it be stronger in any of the areas of seasoning, whether it be more salt, cumin, or cilantro. Once it is at your desired flavor level pour over steak and marinate for at least an hour in the fridge. Remove the steak from the fridge and let it sit for 10 minutes. You NEVER want to cook steak straight from the fridge. It will make it taste like rubber.
Turn your grill on to let it heat up. Once hot, move the heat to medium.

Grill the steak for 7-9 minutes per side depending on how you like it. We like it medium rare to rare, but the fun part about cooking at home is that you get to decide what works for you.
Once removed from the grill let it stand at room temp for 5 minutes before slicing, this allows it to cook a little more.

Slice the meat thinly, plate and serve.
P.S.  This is when you tell everyone that dinner is ready, yet everyone seems to have forgotten how hungry they were because no one moves off the couch. Wait about one minute and repeat in a much louder tone 🙂


Fajita Night

I happen to love anything involving salsa and guacamole so when my brother suggested we make fajitas I jumped at the chance. Fajitas in my household are common because it’s a great meal that can feed the numbers. Whenever I have more than my table can fit over for dinner I like to make meals that people can construct themselves, like pizza and fajitas. I make all the goodies that you can pack the fajitas with and then each person can make their own.

I tend to not buy steak because I like good quality meat and it’s expensive. Luckily for our group of friends we had a very helpful donor to our meal who was kind enough to pay for the meat. We got enough Skirt Steak to feed 10 people but that’s without adding all the other stuff that goes into a fajitas. So basically we had so much leftover I was practically pawning it off to people.

The dishes I made for the fajitas were (recipes to follow):

  • Guacamole
  • Tomato Salsa – two kinds: one mild made by me, and the other made by Bobo which was so spicy I felt it in my eye balls, yet super delish!
  • Sautéed Peppers and onions
  • Black bean, corn salsa
  • Grilled chicken breasts
  • Grilled skirt steak

*Dont forget to serve with tortillas chopped lettuce and cheese !


Buffet Fajitas!


  • 5 ripe avacados
  • 1 onion
  • 1 tbsp. chopped cilantro
  • 1 small jalapeno pepper
  • 1 ½  tsp. cumin
  • 1 tbsp. garlic powder
  • 1 lemon
  • Salt to taste

*I usually add tomatoes to my guac but being that we had 2 kinds of tomato salsa I opted out.

Peel and remove the pits from the avocados.

Remove the seeds from the jalapeno and finely chop. _ Very Important!!!: when handling spicy peppers always use gloves or else you will end up burning your eyes if you touch them and the oil from the peppers lingers on your hands for days. If you get them on your hands use hydrogen peroxide to remove it.

 Add all ingredients into a bowl and either mash with a fork or use our immersion blender, which is what I used. Once you taste it feel free to add more of the ingredients listed below, that’s half the fun of salsa is that you the cook get to decide how it tastes.


*I am not a huge cilantro fan, so I only use a little but if you really like it go for adding more!

  • 4 tomatoes diced
  • 1 -2 tsp. Cumin
  • 3 Garlic cloves finely chopped
  • 1 Onion diced
  • 1-2 tbsp. Cilantro chopped
  • 1 Lemon
  • 1 -2 tbsp. Mint chopped
  • Salt and pepper to taste

Combine all ingredients in a bowl and serve.

Bobo’s spicy make your eyes run just by smelling it salsa

Bobo put all his ingredients which he didn’t keep track of into a food processor, added some cilantro, garlic powder, salt and pepper and called it a day. Here is a list of what he used:

  • Tomatoes
  • Onion
  • All kinds of spicy peppers such as habanero and chili’s
  • Cilantro
  •  Garlic powder
  •  Salt and pepper

This was really really yummy but so spicy I could only handle barely a ½ tsp.

Black bean corn salsa

I think the combination of black bean and corn is not only tasty but really colorful and adds a nice touch to normal fajitas. It’s also extremely easy and you will have the stuff on hand anyways so its also something you can make just on a normal basis minus the fajitas.

  • I can black beans
  • 1 can corn
  • 1 tsp. garlic powder
  • ½ tsp. cumin

Rinse the black beans and corn, add all the ingredients together in a bowl and serve.

Grilled fajita chicken

  • 1 ½ – 2 lbs. boneless, skinless chicken breasts
  • 1 lemon
  • Chili powder
  • Salt and pepper to taste

Wash and clean up the chicken. Arrange them on a platter and squeeze a whole lemon over all the chicken. Sprinkle with salt, pepper and chili powder. All should be a LIGHT layer. The flavors from all the other salsas will be enough combined with the chicken.

Grill the chicken about 5 minutes per side on a medium high flame, or until no longer pink inside. Once it has cooled slightly slice the chicken into slivers for the fajitas.

Skirt Steak

  • 5.33 lbs. Skirt Steak (this is how much we had but it could feed 15 people)
  • Garlic powder
  • Pepper

Trim any excess fat from the skirt steak and pat dry. Arrange on a platter and sprinkle both sides of the steak with garlic powder and pepper.

Grill on medium high heat for about 5 minutes per side (rare to medium rare). Keep in mind that they will cook a little once removed from the flame.

Slice the skirt steak in strips to be arranged in a fajita.

This all seems like a lot of work but everything is really easy and not that time consuming. Especially when you have great helpers who clean up after you J this is one of those meals that while cooking I felt relaxed and less stressed for having everything prepared because most things are served cold minus the meat.  I would say this is a for sure crowd pleaser.


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