Make tender, juicy steak fajitas with this guided recipe from Multo™ by CookingPal®. It is a quick throw-together meal and you can make the tortillas, mix the marinade, and cook the steak using just one machine! These steak fajitas are a classic Tex-Mex dish full of peppery and sweet flavors that are typically found in this type of cuisine. Bring Tex-Mex to your home cooking repertoire with this easy-to-follow recipe.
How to make steak fajitas with Multo™ by CookingPal®?
1. Make the marinade.
Add the marinade ingredients to the mixing bowl and save time from constant chopping by letting Multo™ dice and mix these items simultaneously. Your marinade will be ready within seconds.
2. Make the tortilla dough.
Multo™ has a knead function that will help to evenly combine the ingredients. Once the dough is mixed and kneaded until firm, let it rest for 30 minutes.
3. Bake the tortillas.
Roll out 8 circular-shaped tortillas and cook as directed in a large skillet.
4. Cook the steak.
Multo™ not only chops and dice ingredients, but it can also cook food items thanks to the bottom heating elements. With this feature, you can cook the steak right in the mixing bowl. Remove the steak from the bowl once it is cooked.
5. Sauté the vegetables.
Add onions and peppers into the bowl with seasonings and sauté as directed until soft.
6. Assemble and enjoy!
Toss the vegetables and steak together and spoon the mixture to your homemade tortillas for a delicious fajita dinner!
Cooking tips and tricks
To save time, you can opt for store-bought tortillas instead of making your own.
What are the variations of these steak fajitas?
Personalize your fajitas with your favorite toppings - guacamole, avocado crema, freshly sliced avocados, shredded cheese, lime juice, fresh cilantro, salsa, or any other desired topping!
The final verdict on the steak fajitas - how do they taste?
Juicy steak and freshly sautéed vegetables come together for an authentic-tasting fajita that all Tex-Mex food lovers will enjoy. They’re:
Zesty
Tender
Smoky
Soft
& Aromatic!
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A cilantro and lime juice marinade infuses the steak with tons of flavor in this classic fajita recipe.
Ingredients
9 OZ / 260 G yellow onion, divided
7 EA garlic cloves, divided
1 OZ / 30 G cilantro leaves and stems
2 OZ / 60 ML fresh lime juice
2 TBSP soy sauce
2 TSP ground cumin
2.5 TSP fine sea salt, divided
1 TSP black pepper
16 OZ / 455 G skirt or flank steak
9 OZ / 250 G all-purpose flour
2 OZ / 50 G lard or shortening
1 TSP baking powder
4 OZ / 120 ML hot water
4 TBSP preferred vegetable oil, divided
7 OZ / 200 G red bell pepper
7 OZ / 200 G green bell pepper
1 TSP dried oregano
Optional: shredded Cheddar cheese
sour cream or Mexican crema
Directions
Cut onion into quarters, then peel and cut out the root end. Peel the garlic cloves. Add onion, garlic cloves, cilantro, lime juice, soy sauce, cumin, salt and pepper to the mixing bowl. Blend for 8 seconds / speed 10.
Scrape marinade into a gallon-sized zip-top bag set inside a medium bowl. Add steak, turn to coat with marinade, seal the bag, and refrigerate at least 4 hours and up to overnight. Wash and dry mixing bowl.
For the tortillas, add flour, lard or shortening, salt, and baking powder to the mixing bowl. Mix for 10 seconds / speed 7. Scrape down the sides of the mixing bowl.
Add hot water to mixing bowl and mix for 10 seconds / speed 7.
Knead for 1 minute / speed 3. Transfer dough to a large bowl, cover with plastic wrap, and let rest for 30 minutes.
Preheat oven to 80°C (175°F). Divide dough into 8 equal-sized pieces. Roll each piece into a ball, then use a rolling pin to roll each dough ball into a thin 15-18cm (6-7") round.
Heat a large cast-iron or non-stick skillet over medium heat until hot. Cook one tortilla at a time until brown spots appear on both sides, about 30 seconds per side. Stack tortillas and keep warm in oven while preparing the filling.
Remove steak from marinade, allowing excess to drip off. Pat dry with paper towels, then thinly slice against the grain.
With the butterfly whisk inserted, add the sliced steak and 2 tablespoons of oil to the mixing bowl. Cook the steak with measuring cup removed for 11 minutes / 250°F|120°C / speed 1. Transfer steak to a medium bowl and cover to keep warm. Discard meat juices, and rinse and dry mixing bowl.
Add remaining 2 garlic cloves to mixing bowl along with remaining 2 tablespoons oil. Chop for 5 seconds / speed 7.
Sauté for 2 minutes / 250°F|120°C / speed 1.
Deseed and thinly slice the red and green bell peppers. Cut the remaining onion in half, peel, and thinly slice.
With the butterfly whisk inserted add the bell pepper, onion, oregano and salt to mixing bowl. Cook for 12 minutes / 250°F|120°C / speed 1. Thinly slice the cooked steak again and toss to the cooked vegetables to the beef.
Serve filling with warm tortillas, cheese, and sour cream or crema. Enjoy your meal!
Recipe Note
TIP:
To save time, buy prepared tortillas and skip the tortilla-making step.
