Ingredients
Steak Fajitas with Peppers and Red Onions:
- Skirt / flank / hangar steak - 1 lb
- Garlic - 2 cloves , minced
- Red pepper - 1 , sliced
- Green pepper - 1 , sliced
- Red onion - 1 , sliced
- Coriander - 1/2 Tbsp ((coriander is ground cilantro seed!))
- Cumin - 1/2 Tbsp
- Garlic powder - 1/2 Tbsp
- Cayenne pepper - pinch
- Kosher salt - 1/2 tsp
- Coconut oil - 4 Tbsp
- Eggs - 4 to 6
- Grape tomatoes - 1 cup , halved
- Limes - 1 , sliced
- Cilantro - a few sprigs , chopped
Prep
- Steak – Chop into pieces that will fit into pan. Season with S&P and tenderize with fork if not already done on prep day
- Garlic / Peppers / Red onion – Chop as directed
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Make
- Preheat oven to 400F (204C) degrees
- Mix coriander, cumin, garlic powder, cayenne, salt, and half the oil. Use half of marinade to cover steak pieces. Toss the other half with the chopped peppers and onions
- Heat a cast iron skillet over medium-high heat. Add 1 tbs. (15 ml) oil. To heated oil, add as many steak pieces as can fit into the pan. Sear for 2 minutes on each side. Set seared pieces aside onto a baking sheet. When all the steak is seared, add tomatoes to pan, and bake in oven for an addition 6 to 12 minutes, depending on how you like our steak
- Wipe skillet clean and return to medium-high heat. Add remaining tbs. (15 ml) of oil and then minced garlic to heated oil. Add sliced peppers and onions with a dash of salt. Sauté until softened, ~5 minutes. Add a squeeze of lime and season to taste with salt or the spices
- Set peppers and onions aside. Turn heat to medium and add in whisked eggs with a dash of hot sauce if you'd like. Lightly scramble until eggs are done to your liking. The eggs will pick up leftover flavor of vegetables
- After steak is done, let rest for 5 minutes and slice against the grain (perpendicular to the natural lines in the steak). Serve steak, peppers, and onions over scrambled eggs and enjoy with more sliced limes and chopped cilantro
- Head start: Season & tenderize your chicken for tomorrow
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