Sizzling Steak Fajitas

Name: Sizzling Steak Fajitas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 teaspoon GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste; 2 red, green and/or yellow bell pepper, cut into 1/4-in. strips; 2 Tbsps GOYA® Extra Virgin Olive Oil; 510 grams package GOYA® Flour Tortillas , warmed; 340 grams container GOYA® Guacamole, thawed; 499 grams jar GOYA® Pico de Gallo; 1 kgs flank or skirt steak, cut against the grain into 1/2-in. strips; 237 milliliters sour cream; 1 large yellow onion, cut into 1/4-in. strips

Sizzling Steak Fajitas is a main course that serves 6. This recipe covers 45% of your daily requirements of vitamins and minerals. One serving contains 863 calories, 59g of protein, and 44g of fat. It can be enjoyed any time, but it is especially good for valentin day. From preparation to the plate, this recipe takes about 30 minutes. If you have cream, and/or bell pepper, goya® extra virgin olive oil, and a few other ingredients on hand, you can make it.

Instructions

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.

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Steak

Drain steak, discarding marinade. Bring meat to room temperature.

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Marinade

Steak

Meat

Heat 1 tbsp. oil in large skillet over high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add onions; cook, stirring occasionally, until starting to brown, about 3 minutes.

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Onion

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.

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Vegetable

Peppers

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Aluminum Foil

Frying Pan

Heat remaining oil in skillet over high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add beef; cook, in batches, until brown on all sides, about 10 minutes.

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Beef

Transfer meat to serving platter.

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Meat

To serve, spoon meat and vegetables into center of warm tortillas.

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Vegetable

Tortilla

Meat

Add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.

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Pico De Gallo

Sour Cream

Guacamole

Salsa

Wrap

Equipment

Frying Pan

Aluminum Foil

Ingredients

Servings:

1teaspoon

GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste 2

red, green and/or yellow bell pepper, cut into 1/4-in. strips 2Tbsps

GOYA® Extra Virgin Olive Oil 510grams

package GOYA® Flour Tortillas , warmed 340grams

container GOYA® Guacamole, thawed 499grams

jar GOYA® Pico de Gallo 1kgs

flank or skirt steak, cut against the grain into 1/2-in. strips 237milliliters

sour cream 1large

yellow onion, cut into 1/4-in. strips

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Fajitas works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Bodegan Aniello 006 Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

Bodega Aniello 006 Pinot Noir

Attractive pale ruby color. With lovely aromas of red fruit such as cranberry and strawberry, along with some hints of roses and earthy minerals. Round tannins and an enhanced minerality, with a beautiful structure and finish.