Main Dishes


Fairly quick to prepare and nummy to boot, fajitas are a great weeknight dinner. Of course, The Man gets pissy when he sees me dump in sliced peppers and onions because then he has to pick around them to get at the meat. Remember, he’s a damn picky eater and unless I grind up things like peppers and mushrooms to the point he doesn’t know what they are, he won’t eat them. What a pain in the rear.

Steak Fajitas

1/4 cup orange juice
1/4 distilled vinegar
4 garlic cloves, minced
1 tsp seasoned salt
1 tsp dried oregano
1 tsp dried cumin
1/4 tsp cayenne pepper
2 ribeye steaks
1 onion, sliced
1/2 green pepper, sliced
1/2 orange pepper, sliced
1/2 red pepper, sliced
Olive oil
Corn tortillas (easy to make scratch, but my next purchase will be a tortilla press)
Cheese of your choice

In a fairly large bowl, combine the spices, garlic, OJ and vinegar. Slice the steaks into 1/4- to 1/2 inch-wide strips; add the strips to the marinade. Stir to coat and set aside. Slice up the peppers and onion.

Pour about 2 tablespoons of olive oil into a skillet; start heating. Once the oil gets hot, drain the marinade from the steak strips and then put the strips in the pan (be careful – splatter city). Add the veggies; saute until the steak strips get to the doneness you prefer.

I like my veggies to have some bite to them, so I prefer them this way. If you want them soft, you could saute them first, then add the steak.

Serve on a corn tortilla with salsa and cheese.

Print Friendly, PDF & Email