Fajita, fajita…

I’m a huge fan of naturally colorful food. There’s just something about it that screams healthy. Now note I say NATURALLY colored food. No, Cheetos do not count. I’m talking vibrant peppers and scallions, colorful fruit, green vegetables. Those kinds of things. So really, taking that into account, it’s no wonder that I love fajitas!

I usually choose to make steak fajitas with bright peppers and onions. They’re not my husbands favorite, but he loves me so he eats them anyway.

What you need to make Fajitas, Fajitas:

  • Steak
  • A variety of peppers (I usually use some combination of red, orange and yellow, sometimes adding in a green one here or there) 20140901_193611
  • Olive oil
  • An onion (I usually use a white onion, but really I’ll rock whatever’s on sale)
  • Fajita seasoning (I use Ortega)

1. I start off by cutting my steak into thin strips. I try to use organic steak, grass fed beef. I find it has a better quality and plus it doesn’t contain all the crazy things other beef does thanks to what the cows are fed and how the meat is treated.

2. 20140901_193425Once my steak is cut into strips, I put a small amount of Olive Oil in a skillet and add the steak. I cook it until it’s well done, but not burnt. I like it done, but not overdone.

3. Setting my steak aside, I chop my peppers and onions into large pieces and add them to the already hot skillet. Adding a small amount of oil, I sautee the vegetables until finished. I don’t like them too cooked, but I do like them a little soft. Usually, when the onions are being to take on a darker appearance I know my vegetables are done. It’s really up to you how you want them. I don’t think there’s a wrong answer here.20140901_195039

4. When the vegetables are finished, I add the steak back into the skillet and heat everything together adding fajita seasoning.

5. When done, I usually serve them on a corn tortilla with shredded cheese and occasionally lettuce and tomato, depending on the mood I’m in. I will say corn tortillas are an acquired taste, so flour tortillas work just as good.

Okay, now that I’ve made myself super hungry, enjoy your fajitas. Let me know how they come out. And if you wanted to send me some, I wouldn’t hate that either. Keep in mind if you’re in a rush or don’t feel like working with raw meat, you can also pick up preseasoned fajita steak strips that you just have to heat up. It’s an option.

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