Search
My Cart My cart is empty My Cart
Support

Summer Steak & Pepper Fajitas

By: Sarah Kelly

This is an untraditional approach to fajitas. People think they need all the traditional accouterments on their fajita bar: sour cream, salsa, etcetera. On mine, I like to make a couple stand out sauces and stick to lots of the same color scheme and use what's in season. I want my food to taste good AND look pretty.

This recipe can be cooked on a grill or in a cast iron skillet. It uses a lot of different peppers for the fajita fillings, the marinade and the sauce. Leave out the green bell pepper. I mean really, who likes those things? And they ruin the color palette.

Ingredients

FAJITAS

  • 2 USDA Prime top sirloin steaks Buy Now
  • 6 flour tortillas
  • 4 cups assorted and julienned peppers
  • 1 yellow onion julienned
  • 1 cup shredded cheddar, any variety
  • 1 Lime, cut into wedges

CHIPOTLE ROMESCO

  • 1 cup marcona almonds
  • 2 tablespoon soy sauce
  • 2 tablespoon lime juice
  • ¼ cup grated Parmesan cheese
  • 1 7 oz can chipotles in adobo/take chiles out of excess liquid
  • 2 tablespoon cilantro, chopped
  • 2 cloves Garlic
  • ¼ cup extra virgin olive oil, plus more if needed

QUICK CHIMICHURRI

  • ½ cup parsley, chopped
  • ½ cup cilantro, chopped
  • ¼ cup oregano, chopped
  • 1 small jalapeno pepper, deseeded and finely chopped
  • ¼ cup shallot, super fine diced
  • ½ cup + more if needed Extra virgin olive oil.

FAJITAS

Prep out your chimichurri and chipotle romesco sauce.
Marinate your steaks in ¼ cup of romesco.
Prep out your vegetables.
Heat your grill for the meat and veggies or a cast iron pan on your stove top.
On high heat, heat your cast iron skillet. Add a small amount of cooking oil or beef tallow. Heat. Add peppers and onions. Turn heat to medium and let the veggies cook until they start to obtain color and slightly caramelize. Do not cook until all the way soft. You still want these to stay fresh and crisp but have some color.
Take vegetables out of the skillet and wipe clean. Reheat, add oil or tallow and bring to high heat. Wipe off the marinade from the beef so it does not burn. Do not rinse just wipe off access.
Add the steaks to skillet. Turn heat to medium and let cook for about 3 minutes and then flip and cook for an additional 3 minutes. These will not take long to cook. If cooking on a grill, use the same method 3 minutes per side or until they reach the desired level of doneness.
Take out of the pan and let rest for 5 minutes before slicing into thin strips against the grain.
Heat the tortillas on the grill for a quick sec on each side for some warmth and color. Or turn on your stove burner and heat 20 seconds each side directly on your range.
To serve, arrange sliced steak and peppers on a serving tray (or directly in the cast iron skillet). Add a large scoop of romesco. Arrange warmed tortillas on the side. Place cheese and chimichurri in small serving bowls and let guests make their own fajitas.

CHIPOTLE ROMESCO

Put all ingredients except for oil in a blender or food processor. Pulse until it starts to come together, add olive oil until smooth. If it is too thick, add a bit more oil and or lime juice or water. The romesco should be the consistency of hummus. Use ¼ cup of the finished product and marinade your skewers. Save the remainder for serving.

QUICK CHIMICHURRI

Place all ingredients in a bowl and mix. Use enough for it to stick together but not oily.