How to Make Sizzling Steak Fajitas - A Step-by-Step Guide

When it comes to Mexican cuisine, fajitas are a popular and flavorful dish that never fails to satisfy. The sizzling sound of the steak as it's cooked and served on a hot skillet, accompanied by the sizzle of onions and peppers, creates an irresistible aroma that will leave your taste buds tingling.

These Sizzling Steak Fajitas are a classic Tex-Mex dish that's perfect for a casual weeknight dinner or for entertaining guests. The dish is simple yet packed with bold flavors, making it ...

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Ingredients

  • 3 pounds flank or skirt steak, cut against the grain into 1/2-inch thick strips
  • 1 ½ cups Goya Mojo Criollo
  • 1 teaspoon Goya Adobo with Pepper, plus more to taste
  • 2 tablespoons Goya Extra Virgin Olive Oil
  • 1 large yellow onion, cut into 1/4-inch strips
  • 2 red, green, and/or yellow bell peppers, cut into 1/4-inch thick strips
  • 1 teaspoon Goya Sazonador Total
  • 1 (18 ounce) package Goya Flour Tortillas, warmed
  • 1 (12 ounce) container Goya Guacamole, thawed
  • 1 (17.6 ounce) jar Goya Salsa Pico de Gallo
  • 1 cup sour cream
  • 1 (8 ounce) jar Goya Salsita (preferred flavor)

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 30 mins
  • Servings: 6
  • Yield: 6 servings

  • In medium container with lid, or in large ziptop bag, combine steak slices, Mojo and 1 tsp. Adobo; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Drain steak, discarding marinade. Bring meat to room temperature.
  • Heat 1 tbsp. oil in large skillet over high heat. Add onions; cook, stirring occasionally, until starting to brown, about 3 minutes. Add peppers to pan. Cook, stirring occasionally, until starting to brown, about 3 minutes more. Season vegetables with sazonador total and adobo; transfer to large serving platter. Cover vegetables with foil to keep warm.
  • Heat remaining oil in skillet over high heat. Add beef; cook, in batches, until brown on all sides, about 10 minutes. Transfer meat to serving platter.
  • To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.