Muy Bueno: Fiestas 
Steak Fajitas with Grilled Onions, Peppers, and Roasted Cherry Tomatoes with Chimichurri Sauce
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Fajitas remind me of El Paso and a restaurant called Wyngs. It was one of my favorite restaurants that specialized in sizzling tender fajitas, delicious classic guacamole, spicy pico de gallo, and freshly made flour tortillas. It was walking distance from the home I grew up in the Lower Valley and we ate there often.
I have fond memories going there with my mom, family, and friends when I lived in El Paso and when I would visit after I left home. We celebrated many happy occasions there. Unfortunately, Wyngs is no longer in business. Wyngs was part of the Ysleta del Sur Pueblo owned by the Tigua tribe, located in the same building as Speaking Rock Casino. I am not sure of the history of Wyngs and why it closed, but I will always remember their unforgettable fajitas.
My mom is visiting me and we were talking about fajitas and were experimenting with marinades and came up with this marinade that reminded us of the flavorful tender and juicy steak fajitas at Wyngs. My mom made her delicious guacamole and pico de gallo, and I made roasted cherry tomatoes and a chimichurri sauce, which was delicious topped over the fajita tacos. Rather than marinating the steak in the chimichurri sauce we used it as a condiment to top our tacos.
Did you notice the beautiful fajita skillet pan and wood mortar and pestle? IMUSA graciously sent them to me. And speaking of IMUSA, I am honored to share that my mom and I have been selected to share our cooking experiences on the IMUSA site. I invite you to hop on over to the IMUSA blog and read our weekly adventures and the adventures about other real women of IMUSA. We all have a different story to tell and we are excited to share our journeys with you.
Steak Fajitas
Ingredients
- 2 pounds beef flank steak
- 4 cloves garlic, minced
- ¾ teaspoon salt
- 2 tablespoons chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- ¾ cup lime juice
- ¼ cup vegetable oil, divided
- 1 large red bell pepper, sliced into strips
- 1 large yellow bell pepper, sliced into strips
- 12 large green onions, trimmed and sliced on the diagonal
- Flour tortillas
Topping Options:
- Shredded cheese
- Crema Mexicana or sour cream
- Salsa of choice
- Guacamole
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Instructions
- In a small bowl combine garlic, salt, chili powder, cumin, black pepper, lime juice, and 2 tablespoons of the oil. Pour marinade over steak. Seal bag and turn to coat. Marinate in the refrigerator about 1 hour, turning bag once or twice.
- In a large cast iron skillet, add 1 tablespoon of the oil on medium-high heat. Place the whole slice of marinated beef on the skillet and cook for about 4-5 minutes per side for medium-rare, or to your desired level of doneness. Remove to a cutting board and tent with foil to rest.
- Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add bell peppers and onion; cook and stir 3 to 5 minutes. Remove from skillet.
- In the same skillet add 1 tablespoon of the oil on medium-high heat and add meat; cook and stir 3 minutes or until no longer pink. Remove from skillet.
- Fill warm tortillas with steak, peppers, and onion. Top with your favorite toppings.
Notes
- Refrigerated - Cooked steak fajitas and veggies can be kept in an airtight container in the fridge for up to 5 days. For uncooked marinated steak, try not to exceed 24 hours in the marinade—the acidity from the lime juice can make the meat kinda mushy.
- Frozen - You can also store fajita leftovers in the freezer. I recommend using freezer-safe bags. It will keep well for up to 3 months.
- Reheating - Allow fajita meat and veggies to defrost overnight in the fridge if needed, then warm in a skillet over medium heat. I don’t recommend microwaving, as steak can get rubbery using this method.
Disclosure: IMUSA is sending me products and compensating me for my participation on the IMUSA blog. I was not compensated for this post. All opinions shared about IMUSA products are my own.
2 Comments on “Steak Fajitas with Grilled Onions, Peppers, and Roasted Cherry Tomatoes with Chimichurri Sauce”
I too love a big skillet of steak fajitas. My favorite place for fajitas is of course in Texas too. There they serve some with a creamy cilantro sauce that I like to order on those days when I feel like I am skinny and need to gain weight. Thank goodness I live a thousand miles away now. Yours look marvelous.
Thank you Karen! A cilantro sauce sounds marvelous 😉
So great to see you today!