Steak fajitas
CHARACTERISTICS:Lactose-free
INGREDIENTS
SERVINGS:
- 3 lbs flank or skirt steak, cut against the grain into ½”-thick strips
- 1.5 cups GOYA® Mojo Criollo Marinade
- 1 tsp GOYA® Adobo All-Purpose Seasoning with Pepper
- 2 tbsp GOYA® Extra Virgin Olive Oil
- 1 large yellow onion, cut into ¼ ¨-thick strips
- 2 green, red and/or yellow bell peppers, cut into ¼ ¨-thick strips
- 1 tsp GOYA® Sazonador Total
- 1 pkg GOYA® Flour Tortillas, warmed
- Salt & pepper to taste
- 2 large avocados, smashed and seasoned with salt and pepper to taste
- 0.5 cup sour cream
- 0.25 cup GOYA® Pico de Gallo
- 0.33 GOYA® Salsita (preferred flavor)
PREPARATION
1
In medium container with lid, or in large Ziploc 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.
2
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 a large serving platter. Cover vegetables with foil to keep warm.
3
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.
4
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.
