I made steak fajitas the other night because I had some tortillas in the fridge that needed using up. When it took me all of about twelve minutes to prepare and cook the meal, I realised that it’s a perfect Wind-Down Wednesday meal.
For me, Mexican food is all about the extras like sour cream, salsa and guacamole, but this is good even just on its own, as long as you make it spicy. And if you happen to have cheese, sour cream, jalapenos, chopped tomatoes, etc: all the better.
This recipe serves two.
- Flour tortillas
- 1 red and 1 yellow pepper
- 1 onion
- Thin-sliced steak – usually sold as ‘sandwich’ or ‘minute’ steak.
- Spices – I use cayenne pepper, chilli powder, Tabasco, smoked paprika and ground chillies, but you can use whatever spicy spices you like.
- Chop the peppers into thin strips, chop the onion into thin half-moon slices and add to a wok or frying pan along with a tablespoon of olive oil.
- Add in the spices to taste. I use about half a teaspoon of cayenne pepper and a pinch of smoked paprika as it can be overpowering, but lots of chilli.
- Stir-fry the veg and spices on a medium heat for about five minutes.
- Slice the steak into thin strips and add to the pan. Stir-fry it for about four minutes – keep a close eye on it as it’ll get tough if it’s overcooked.
- Divide the mixture between the tortillas, add any Mexican sides that you have to hand and roll up. You should get two fajitas per person from this recipe.
I picked up sandwich steak in SuperValu at €3.14 for three pieces, which stretched to four fajitas, making this a very cheap meal. You can of course use chicken or prawns instead of the beef. It’s spicy, satsifying, reasonably healthy (as long as you go easy on the sour cream and cheese of course) and goes so well with a cold beer. ¡Muy bueno!