Beef Fajitas with New Mexican Rice

Beef Fajitas served over New Mexican Rice

My first exposure to fajitas was about 30 years ago when a cousin of my cousins happened to be visiting our mutual aunt and uncle and introduced us to them. Flank or skirt steak is traditional for this dish, mainly because it used to be cheap and the marinating and slow grilling process helps to tenderize it and add flavor.

We grilled the steak over charcoal and ate the fajitas with guacamole made from avocados picked fresh from my uncle's tree! They were delicious and I've been cooking them often for many years. But, I don't usually take the time to start up charcoal for cooking. Instead we stir fry the meat and vegetables in a hot cast iron skillet.

But, tonight I decided to use some sirloin tip steaks I had purchased on sale a couple days ago.

1 1/2 pounds sirloin steak, cut into thin slices
1/2 cup red wine
1/4 cup olive or canola oil
1 tsp minced garlic
1 tsp red chile powder
1 Tbsp dried oregano
1 red pepper, sliced into thin slivers
1 green pepper, sliced
1/2 large or 1 medium onion, sliced into slivers
1 avocado, sliced
finely grated cheddar cheese
sour cream
salsa
flour tortillas, if desired

Combine the wine, oil, garlic and chile powder in a small bowl or pitcher. Grind the dried oregano leaves between the palms of your hands to release the flavor and add to the marinade.

Put the sirloin in a bowl or plastic container. Add the marinade and stir thoroughly to mix it into the meat. Spread the meat and press it down. The marinade should just about cover the meat. Cover and put in a refrigerator for about 2 hours.

 Heat a little oil in a cast iron skillet over high heat for a few minutes. Add about half the meat and stir quickly for about 4-5 minutes until the meat is thoroughly browned. Remove the meat and set aside in a bowl. Let some of the liquid from the meat boil off so the remaining meat will fry not stew. Then add the rest of the meat and repeat the process. Set the meat aside in a bowl for serving.

Beef Fajitas

After cooking all the meat, boil off most of the liquid. Then stir fry the peppers and onions for about 3-5 minutes until the onions brown and the peppers start to soften. Remove and place in a second bowl.

Peppers and onions to stir fry

Serve the beef and vegetables over New Mexican rice with cheese, sour cream, avocado slices and salsa. Or, wrap into a tortilla.

Bueno!!!