Elevate your fajita game with Rollingwood Farms Steak Strips! Tender, succulent slices of premium beef, marinated to perfection in a zesty blend of spices, make for an unforgettable Tex-Mex experience. Sourced from the finest cuts and thinly sliced for optimal flavor, these steak strips bring a gourmet touch to every bite. Simply sautéed with vibrant peppers and onions, then nestled into warm tortillas, each mouthwatering fajita bursts with savory goodness. Whether you’re hosting a fiesta or craving a weeknight indulgence, Rollingwood Farms Steak Strips transform any meal into a sizzling sensation.
Ingredients:
- 1 ½ – 2 lbs fajita steak strips OR flank steak (thinly sliced against the grain)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons lime juice
- ½ cup chopped cilantro
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 8-10 flour tortillas
- Optional toppings: salsa, shredded lettuce, diced tomatoes, sour cream, guacamole
Instructions:
- In a large bowl, combine olive oil, minced garlic, chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, pepper, and lime juice. Stir until well mixed.
- Add the thinly sliced flank steak to the bowl and toss until each piece is evenly coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
- Heat a large skillet over medium-high heat. Once hot, add the marinated steak slices in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, or until the steak is cooked to your desired level of doneness. Remove the steak from the skillet and set aside.
- In the same skillet, add a little more olive oil if needed, then add the sliced onions and bell peppers. Cook, stirring occasionally, until the vegetables are tender and slightly caramelized, about 5-7 minutes.
- Return the cooked steak to the skillet with the onions and peppers. Toss everything together and cook for an additional 1-2 minutes to heat the steak through.
- Warm the flour tortillas either in the microwave or in a dry skillet over medium heat.
- To assemble the fajitas, spoon some of the steak and vegetable mixture onto a warm tortilla. Top with chopped cilantro and any desired toppings such as salsa, shredded lettuce, diced tomatoes, sour cream, or guacamole.
- Serve immediately and enjoy your delicious fajita steak strips!
