This is my recipe for steak fajitas that I made on my new little grill at my RV. I served these for dinner to Jeanne and Larry. Jeanne took some great pictures while I cooked and she was gracious enough to let me use them for this post. See the post from Jeanne at this link. https://retirementrvdream.com/2021/08/23/guest-chef-julia-is-cooking-in-her-new-home/
- 4 large lemons, peel grated and lemons juiced
- 1 1/2 teaspoons table salt
- 1 teaspoon oregano (Mexican oregano, if you have it)
- 1/2 teaspoon epazote (optional)
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin powder
- 1/2 teaspoon ground coriander
- 1 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 2 strip steaks, that are 1 to 1 1/2 inches thick
- 1 very large white onion or 2 medium white onions (yellow onions work)*
- 4 roasted poblano peppers
- 2 large very ripe tomatoes
- salt to taste
- 8 flour tortillas
Small bowl, fork or whisk, tongs, grill, and griddle or large cast iron skillet, sharp knife, fork, cutting board, lidded container to hold steaks, lidded container to hold onions, serving bowl
- Make the marinade by mixing all the ingredients, except the oil, into the small bowl stir with a fork or whisk until the salt dissolves. Add the 2 tablespoons of oil to the lemon juice and herbs and spices. Beat until lemon juice and oil are combined.
- Dived the marinade in half. Put the steaks into a container and cover with 1/4 the marinade. Turn steaks over and cover with 1/4 the marinade. You should have half the marinade left. Put lid on container and put in fridge for at least 2 hours. 4 hours is better.
- Cut the onion in half, root to crown. Peel the onion and cut off the root ends. Slice the onion into strips along the root to crown direction. If using two onions, do this to both onions.
- Put the onion in a container and pour the remaining marinade over the onion slices. Put lid on container and put in fridge for as long as the steak.
- Peel the roasted poblano peppers and cut into strips between 1/4 inch to 1/2 inch wide. (In the Denver area, we can buy roasted peppers at road stands, farmer’s markets, and green grocers.) You can roast your peppers, if you can’t purchase roasted ones. Put the roasted sliced peppers in the fridge.
- After the steak and onions have marinated, remove them from the fridge. You want to let them sit out for about 10 minutes before grilling.
- Set up your grill to medium high. Place your gridle or cast iron skillet on one side of the grill to get hot.
- Chop your tomatoes into 1/2 inch chunks and place in a serving bowl. Salt to taste.
- Once the grill is hot and the gridle or cast iron skillet is hot, remove steaks from marinade and place the steaks on the grill. Let the steaks cook for 4 to 5 minutes. Flip the steaks over with your tongs and let cook for 3 to 5 minutes minutes. Remove to cutting board and let rest for 5 to 10 minutes.
- Once you have placed the steaks on the grill, add the onions to the gridle or cast iron skillet along with the marinade from the onions. Add the poblano peppers.
- Toss the peppers and onions together. Stir the onions and peppers once and a while, until the onions are translucent. Remove to a serving bowl.
- Heat 4 flour tortillas on the grill and gridle by carefully placing them on the grill and gridle with tongs. If you try to do more, it is very hard to keep an eye on them and you could have burnt offerings. Let the tortillas heat for 30 to 45 seconds on one side. Turn with tongs when a you have a few brown in spots on the tortilla. Heat another 30 to 45 seconds. Remove to a clean plate and stack them. Repeat with the next 4 flour tortillas.
- Once the steaks have rested, thinly slice the steaks. Try for 1/4 inch slices, but this is a tender steak, so if the slices are wider, don’t worry about it.
- Allow everyone to assemble their fajitas and dig in!
*You can leave out the onions to make this low FODMAP.
You can add cheese and sour cream to your fajitas.