Healthy Steak Fajitas/Haven’t Made/Copied Recipe/Pic

[Roxy15]

Healthy-ish Steak Fajitas with Salsa Verde 

 

INGREDIENTS FOR THE SALSA VERDE 

 

•    1 bunch cilantro, cleaned, long stems trimmed, and cut in half

•    1 bunch parsley, cleaned, long stems trimmed and cut in half

•    4-5 garlic cloves, peeled and smashed

•    2 limes, juiced 

•    Salt

•    Olive Oil

INGREDIENTS FOR THE STEAK FAJITAS

•    Vegetable oil

•    2 yellow onions, thinly sliced

•    2 Poblano peppers, seeded and thinly sliced

•    2 Anaheim peppers, seeded and thinly sliced

•    1 red Fresno, Jalapeno, or Serrano pepper, seeded and thinly sliced 

•    Salt

•    2 lb thin cut steak such as skirt (do not use cube or any cuts that have been tendorized)

•    Small flour tortillas 

 

DIRECTIONS FOR THE SALSA VERDE 

 

1)    In a food processor combine cilantro, parsley, garlic, and lime juice and pulse to combine. Add salt to taste and enough olive oil to thin to desired consistency. It is up to you how thin you want it and the oil also helps cut some of the acidity and/or heat if your garlic was really potent. 

2)    Place in an airtight container in the fridge until ready to serve. 

DIRECTIONS FOR THE FAJITAS

1)    Add enough oil to a large stainless steel or cast iron pan set over medium heat to coat the bottom. Add onions and cook until they turn brown and shrink in size, about 10 minutes. Scrape onions into another bowl and set aside

2)    Liberally salt the steak on both sides and add more oil to the pan as needed. Sear steak on both sides until you reach your desired doneness (this will depend on the cut you use) Remove steak from pan and tent with foil to rest.

3)    Reduce heat to medium low-low and add onions and peppers to the pan and cook until peppers are just barely soft, about 5 minutes. You do not want to overcook the peppers! 

4)    While the peppers cook, slice steak against the grain into thin strips

5)    Combine vegetable mixture and steak in a flour tortilla and drizzle with salsa verde. Serve with rice and/or beans for a meal. 

NOTES

1)    This makes for spicy fajitas; the kind of heat that hits you up front but doesn't linger much. If you or anyone in your house cannot stand the heat, replace the Poblano peppers with Bell peppers and/or omit the Fresno/Jalapeno/Serrano. 

2)    That being said, if your family can tolerate the heat, go ahead and play with different peppers. Fresnos are like Jalapenos in heat and flavor.... but, I mean, I'm not going to stop you from slicing up a Habanero. 

3)    The steak directions are so vague because I buy a different cut of steak every time I make these. Sometimes it's skirt, other times it's just a thin cut steak that is on sale. You do you.