Today I’m showing you how to make fajitas, SoCal style! I’ll guide you through the secrets of creating juicy, tender steak — drawing inspiration from the fresh citrus and bold spices that are grown here California. And the best part? It’s surprisingly simple to make, leaving you more time to soak up the sunshine!
So, grab your favorite grilling weapon – a cast iron pan, a sizzling flat top, or even your trusty outdoor grill – and get ready to experience some seriously authentic steak fajitas.
Now, let’s get down to the delicious nitty-gritty. Here’s what you’ll need to create fajita magic:
Easy Steak Fajitas
Marinade:
- 1 cup water
- 1 teaspoon oregano
- 1 teaspoon white pepper
- 1 teaspoon sea salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Pinch ground cloves
- 4 crushed garlic cloves
- 1/4 cup red wine vinegar
- 1 orange and 1 lemon, juiced
- Small bunch cilantro, chopped
- 1/2 cup extra virgin olive oil
For the Fajitas:
- 1 pound flap meat, marinated for at least 1 hour
- 4-6 corn tortillas
- 1 green bell pepper, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 white onion, sliced into thin strips
Let’s Get Cooking!
- The Flavor Foundry: In a bowl, combine all the marinade ingredients except the olive oil. Slowly whisk in the oil, ensuring everything is beautifully emulsified. This creates a silky, flavorful bath for your chicken.
- Marinating: Place the steak in a large Ziplock bag and pour the marinade over it. Seal the bag, ensuring the meat is evenly coated. Marinate this flavor bomb in the refrigerator for at least an hour, or ideally, overnight. The longer the chicken hangs out in the marinade, the deeper the flavor gets.
- Campfire Prep: While your meat marinates, preheat your grill to high heat. Wrap your corn tortillas in aluminum foil and place them on the upper shelf of the grill to warm. This ensures they’re soft and pliable when you’re ready to assemble your masterpiece.
- Searing for Perfection: Remove the steak from the marinade and let it rest for a few minutes. Slice the steak against the grain into thin strips.
- Veggie Fiesta: In a large skillet or Dutch oven over high heat, add a drizzle of vegetable oil. Toss in your sliced peppers and onions, letting them cook for about 2 minutes until they start to soften.
- The Grand Finale: Add the sliced meat to the pan with the veggies. Pour in a couple of tablespoons of the reserved marinade, letting everything cook together for another minute or two. The aroma at this point will be pure camping bliss!
Fajita Fiesta Time!
- Remove the skillet from the heat and let it rest for a minute. Now comes the fun part – assembling your fajitas! Place a generous portion of the meat and veggie mixture on each warmed tortilla. Top with your favorite fajita fixings – guacamole, salsa, sour cream, cheese, the possibilities are endless!
- Gather around the crackling fire, margarita in hand, and devour your creation. Every bite is a burst of flavor that celebrates the beauty of both the outdoors and delicious food. This recipe is a testament to the fact that camping meals don’t have to be bland or boring. With a little planning and this amazing marinade, you can whip up a restaurant-worthy feast that will leave your fellow campers begging for seconds.
🎬 Watch How to Make This Recipe
Want to see this recipe come to life? Check out this video where I walk you through the entire process, step-by-step!
Bonus Tip: Leftover fajita filling makes for a fantastic breakfast scramble the next morning. Simply add some scrambled eggs and your favorite breakfast toppings for a protein-packed and flavorful way to start your day!
Enjoy this traditional SoCal meal with a cold Corona, Negro Modelo or Pacifico beer. I like to serve the fajitas topped with sour cream, homemade salsa, and guacamole for the ultimate indulgence.
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Sizzling Steak Fajitas
Recipe by Jason Hill – CookingSessions.comIngredients
Marinade
- 1 cup water
- 1 teaspoon oregano
- 1 teaspoon white pepper
- 1 teaspoon sea salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Pinch ground cloves
- 4 crushed cloves garlic
- 1/4 cup red wine vinegar
- 1 orange and 1 lemon juiced
- Small bunch cilantro chopped
- 1/2 cup extra virgin olive oil
For the Fajitas
- 1 pound flap meat marinaded for about 1 hour
- 4-6 corn tortillas
- 1 green bell pepper cut into long strips
- 1 red bell pepper cut into long strips
- 1 white onion cut into long strips
Instructions
Make the Marinade
- Place all ingredients in bowl, saving oil for last. Slowly whisk oil into marinade, whisking the entire time.
- Marinate steak in the refrigerator for about 1 hour. Reserve some of the marinade for cooking in the sauté pan.
Make the Fajitas
- Preheat grill on high. Place steak on grill. Wrap up corn tortillas in foil and place on top shelf of grill. Turn steak, cooking 5-8 minutes each side.
- Slice onions and bell peppers. Remove steak from grill and let it rest a few minutes. Next, cut into strips against the grain.
- Preheat a sauté pan over high heat. After 1 minute, add 2 tablespoons vegetable oil. Add peppers and onions. Cook 2 minutes, then add steak slices.
- Pour in 2 tablespoons reserved marinade and cook over high heat another minute or so. Remove from pan.
- Place a small mound of fajitas on each corn tortilla and top with fresh guacamole.
