Sizzling Steak Fajitas

My husband and I had dinner with my sister and her husband last night.  I mentioned my new blog and the recipes I had been trying, specifically the Goya fajita recipe that I planned to make the next day using the Goya Adobe seasoning I had received plus some Goya products I bought, such as the citrus marinade, Mojo Croillo.

My sister and I have completely opposite tastes when it comes to food.  I like spicy and she like very little spice…no heat at all.  However, she does like Mexican food if it is not spicy.  So I told her I would try this recipe and let her know if I thought she would like it.

I am very happy to report that Goya’s Sizzling Steak Fajitas recipe on AllRecipes.com is one that can make everyone happy!  It has a huge amount of flavor but not a lot of heat. The Mojo Croillo marinade adds a citrusy flavor and when combined with other spices in the marinade overnight, makes the fajita steak taste wonderful.

The recipe also calls for the Goya seasoning Sazonador Total, which I did not find. However, after viewing the ingredients online, I added garlic powder, onion powder, mexican oregano, cumin and pepper.  It would not be exact but it should be close.

After trying these fajitas, I will be buying the Goya Mojo Croillo from now on.  No matter if you like spicy or not, I bet you will love these fajitas.

Print

Sizzling Steak Fajitas

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Course: Main Dish

Cuisine: Mexican

Servings: 6

Author: Michele @ Flavor Mosaic

Ingredients

• 3 pounds flank or skirt steak with cross-diagnal slits cut into the meat
• 1 1/2 cups Goya Mojo Criollo
• 1 teaspoon Goya Adobo Seasoning plus more to taste
• 2 tablespoons Goya Extra Virgin Olive Oil
• 1 large yellow onion cut into 1/8-inch strips
• 2 red green, and/or yellow bell peppers, cut into 1/8-inch thick strips
• 1 teaspoon Goya Sazonador Total or 1/4 tsp each: garlic powder, onion powder, oregano, and 1/2 teaspoon each of cumin and black pepper
• 1 18 ounce package Goya Flour Tortillas, warmed
• Optional For the garnish:
• 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)

Instructions

1. In a large ziptop bag, combine the steak, Mojo Croillo and 1 tsp. Adobo seasonings; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Drain steak, discarding marinade. Bring meat to room temperature.
2. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness. Transfer meat to serving platter.
3. In a large skillet over medium heat-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 the sazonador total and adobo; top the meat with the vegetables on the serving tray.
4. To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsa, if desired; wrap and enjoy.

Want more recipes?  How about this one?

Greek Seasoned Porterhouse

This post may be included in one of these fantastic link parties and the Weekend Potluck #109.

For another healthy Mexican beef recipe, try these Mexican Slow Cooker Beef Tacos from Family Gone Healthy.