Sizzling Steak Fajitas

Name: Sizzling Steak Fajitas
Total time: 120 min
Yield: 6 Servings
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; 1 teaspoon Goya Sazonador Total; 🧅 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; 2 tablespoons Goya Extra Virgin Olive Oil; 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)

Cost $25, save $20

Source: Recommended by CookPal

120 Min
6 Servings
$25

Sizzling Steak Fajitas

Cost $25, save $20

Source: Recommended by CookPal

120 Min
6 Servings
$25

INGREDIENTS

Meat
- 🥩 3 pounds flank or skirt steak, cut against the grain into 1/2-inch thick strips
Marinade and Seasoning
- 1 ½ cups Goya Mojo Criollo
- 1 teaspoon Goya Adobo with Pepper, plus more to taste
- 1 teaspoon Goya Sazonador Total
Vegetables
- 🧅 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
Cooking Oil
- 2 tablespoons Goya Extra Virgin Olive Oil
Tortilla
- 1 (18 ounce) package Goya Flour Tortillas, warmed
Toppings
- 🥑 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)

STEPS

In a medium container with lid, or in a large ziptop bag, combine steak slices, Mojo, and 1 tsp. Adobo. Transfer to refrigerator and marinate for at least 2 hours or up to 24 hours. Drain steak, discarding marinade, and bring meat to room temperature.

Heat 1 tbsp. oil in a large skillet over high heat. Add onions and cook, stirring occasionally, until starting to brown, about 3 minutes. Add peppers to the pan and cook, stirring occasionally, until starting to brown, about 3 minutes more. Season vegetables with sazonador total and adobo, then transfer to a large serving platter and cover with foil to keep warm.

Heat remaining oil in a skillet over high heat. Add beef in batches and cook until brown on all sides, about 10 minutes. Transfer meat to the serving platter.

To serve, spoon meat and vegetables into the center of warm tortillas. Add guacamole, pico de gallo, sour cream, and salsita as desired, wrap, and enjoy.

NUTRIENTS

Per 1 serving

🔥

450

Calories

30
Protein
35
Carbs
20
Fats

💡 For extra flavor, let the beef marinate overnight.Use multiple colored bell peppers for an appealing visual presentation.Warm the tortillas before serving to enhance the eating experience.Leftovers can be stored separately and reheated for quick assembly later.