Heritage Steak Fajita Recipe
Fresh salsa, guacamole, and sour cream complete everyone’s favorite, classic fajitas made extra delicious with Heritage Ribeye Steak Strips, onions and bell peppers!
Ingredients
- 1 12oz. package of Heritage Ribeye Steak Strips
- Kosher salt
- 1 tablespoon vegetable oil
- 1 large yellow onion, peeled and sliced lengthwise
- 2 to 3 bell peppers of various colors, sliced lengthwise into strips
- Warm flour tortillas
- Sour Cream
- Salsa
- Guacamole
- Shredded cheese
- Shredded lettuce
Marinade
- Lime (2 tablespoons of fresh juice)
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 jalapeño pepper, seeded, ribs removed, finely chopped
- 1/4 cup chopped fresh cilantro, including stems
Directions
- MARINADE:
Combine the marinade ingredients and mix thoroughly. Place the steak into a sealable bag, coat the steak completely with marinade, seal tightly and refrigerate for 6 hours to overnight. Allow the mixture to sit at room temperature for an hour prior to cooking. Dab off most of the marinade and season with salt. - SEAR:
Warm a large pan over medium-high heat for 1-2 minutes then add in the tablespoon of oil and heat for 1 minute. Gently add in the Heritage Strips, stirring and frying evenly for 3 minutes. If the pan starts to smoke, reduce heat. Remove the pan and let sit, covered, for 5 minutes. - VEGGIES:
In the same pan add a little more oil then introduce the onions and bell peppers. Let these sear for 1 minute before stirring, then stir every 90 seconds or so as the veggies sear. Cook for 5 minutes while the meat rests. While the veggies cook, wrap tortillas in damp paper towels and microwave until warm, about 30 seconds. - SERVE:
Dress the fajitas with shredded cheese, shredded lettuce, salsa, sour cream, guacamole on the warm flour tortillas.
