Spur of the Moment Steak Fajita Recipe

     I’m no master chef but I like to think I can cook pretty good… good enough to make a page and label it as ‘Eats’ yes indeed. I took two years of culinary classes at a trade school so how hard can this be? I can’t make up recipes off the top of my head but thankfully I still have some recipe cards I like to pull out every now and again and then there’s pinterest, so I have a few things at my disposal right now.

     I am referring to these sizzlin’ steak fajitas as “spur of the moment” because well… they are. Instead of using a skirt steak or a flank steak, I decided to use a thin cut sirloin steak. Due to the fact that this steak is cut so thinly, it cooks fast as hell. SO fast that I had to saute’ the vegetables seperately. Before I get into how I cooked the steak and prepared the fajitas, here’s the recipe for the:

Fajita Seasoning Mix

• 1 tablespoon oregano
• 1 tablespoon paprika
• 1 tablespoon sea salt
• 1 tablespoon cumin
• 2 tablespoons chili powder
• 1 1/2 teaspoon garlic powder
• 1 1/2 teaspoon onion powder
• dash of Nigerian grounded pepper* or 1 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoon black pepper

Combine all ingredients into a bowl and mix well. Then rub into steak. If you have seasoning mix left back you may want to store it into a bag or a container and label it to use for next time around.

*I ran out of cayenne pepper so I substituted with a muchhh spicier, Nigerian grounded pepper but with just a dash instead 1 1/2 teaspoons.

To cook the steak, I lightly oiled my cast iron skillet with olive oil, and I set the fire on the stove almost to the lowest setting. Even with the heat on the lowest setting, the thin cut sirloin still cooked thoroughly within about two minutes. After I took the steak out of the pan to let it rest, I added in the red, green, and yellow bell peppers (yellow peppers being my favorite), as well as red onion. I used a lid to quicken the process of sauteing the vegetables as well. I made the fajitas out of wheat tortilla shells topped with sour cream and I used the lime, cilantro and tomato as a garnish to add some of that Mexican flare.