Fajitos Steak
by Editorial Staff
Marinated steak served in a hot skillet with vegetables, cheese and wrapped in a delicious tortilla. The recipe that we offer you is a fajitas steak cooked in a Napoleon cast-iron pan, with fried garlic and vegetables. This dish is a delicious and simple Mexican dish. Add a little beer and it’s the perfect accompaniment to jalapeno peppers.
Cook: 35 minutes
Servings: 4
Ingredients
- 2 steaks, at least 2.5 cm thick;
- ¼ glasses of sauce;
- 1 tablespoon sunflower oil;
- 1 red pepper, cubed
- 1 green pepper, cubed
- 1 jalapeno pepper, cubed
- 1 onion, diced;
- 2 tomatoes, diced and no liquid;
- salt and pepper to taste;
- a handful of fresh cilantro, chopped;
- 1 garlic clove, chopped tortilla cakes for serving;
- grated cheese for serving;
- sour cream for serving.
Directions
- Preheat your grill to 260 ° C and a Napoleon cast iron skillet (drip tray or baking tray) under indirect heat.
- Rub the marinade sauce over the steak. Set aside and marinate while you chop the vegetables. Chop the tomatoes, then use paper towels to remove all moisture from them.
- Begin to grill the steak under direct heat for 2-5 minutes on each side as you wish. Move steaks to indirect heat if vegetables are not yet cooked.
- While the steak is cooking, add the sunflower oil to the skillet and begin to fry the peppers, onions, and tomatoes together, sprinkling with salt and pepper to taste. Add garlic and cilantro 10 minutes before cooking.
- Chop the meat as soon as it’s done. To impress guests, place the meat on a vegetable cushion and serve in a hot skillet to keep the butter sizzling. So that guests can independently put themselves the required amount. Sprinkle fresh cilantro on top as well.
- Take all of the ingredients and fill the tortilla to taste, adding cheese, vegetables, and other additives. Don’t forget to stock up on napkins.
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