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Serving: Serve steak fajitas with lime wedges and sides like rice, beans, or a fresh salad for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the steak and vegetables in a skillet over medium heat for best results.
Variants:
Chicken Fajitas: Substitute chicken breasts or thighs for the steak. Adjust cooking time accordingly.
Shrimp Fajitas: Use large shrimp and cook them quickly over high heat until pink and opaque.
Veggie Fajitas: Skip the meat entirely and load up on a variety of colorful vegetables like zucchini, mushrooms, and asparagus.
Spicy Fajitas: Add sliced jalapeños or a sprinkle of cayenne pepper to the marinade for extra heat.
FAQ:
1. Can I make this recipe ahead of time?
Yes! Marinate the steak and slice the vegetables ahead of time. When ready to cook, simply follow the cooking instructions.
2. What’s the best cut of steak for fajitas?
Flank steak or skirt steak works best due to their rich flavor and tenderness when sliced against the grain.
3. Can I use a cast iron skillet instead of a grill?
Absolutely! A cast iron skillet is perfect for achieving a nice sear on the steak and vegetables.
4. How do I warm tortillas?
Warm tortillas on a skillet, grill, or microwave. Wrap them in a clean kitchen towel to keep them warm before serving.
Sizzling steak fajitas are a delicious, customizable dish that brings the fun of Tex-Mex cuisine right to your table. Packed with flavor and easy to prepare, they’re sure to be a hit every time!
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