Fajitas are a fam favorite in the Higgins household. Steak, chicken, shrimp, veggie, whatever – you name it – I love it if I can wrap it in a tortilla and scarf it down.
I got a text from jordan in the middle of my work day, chicken or steak? I normally choose chicken in any circumstance but hey, we’re closing on our house in a week and I’m already out of my comfort zone so why not. I DO NOT regret my choice of steak. I will never regret this seemingly insignificant choice of steak.
Once home, I was immediately greeted with the best smelling marinade I think has ever existed:
- 1.5 pound flank steak
- .5 cup freshly squeezed orange juice
- 3 tablespoons freshly squeezed lime juice
- 3 garlic cloves, minced
- 2 tablespoons fresh chopped cilantro
- 1.5 teaspoons ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 3 tablespoons olive oil
- Also one and a half bell peppers, thinly or thickly sliced, you do you
- I don’t even know how much onion but I wish it was less because yuck, onion
Preheat oven around 500 to warm up the fajita slab (per the internet – this results in the trademark steamy fajita experience. It didn’t work for us. Will try again.) Also during this time, employ your 10″ or 8″ pan for tortilla warming.
12″ pan – cook steak until only a little pink, then add the veggies – yum! Keep separated to avoid over cooking the steak. Once veggies have a sear, transfer to fajita slab. Was disappointed in the lack of steam. We’ll get it right next time. It isn’t like the steam makes it taste any better… because this truly COULD NOT TASTE BETTER!!!! Cilantro is my jam. There’s just something about it and it came through with the lime juice on the steak so beautifully I can’t even believe it. I loved it. I didn’t even need cheese to enjoy this! (That’s IMPORTANT.) Fast, too. Minus marinade time probably 20 minutes. This served two but I couldn’t tell you if it was because it was that good or if we’re just gluttonous.