Grammy's Kitchen · Fajitas · Steak Fajitas
One of 111 fajitas recipes we measured
from downshiftology.com
It ranks #2 of 111 for tortilla integrity among the fajitas recipes we compared. 31 cooks on downshiftology.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 15% | 3% |
| protein add | 100% | 100% |
| salt | 1% | 0% |
| aromatics | 36% | 22% |
| acid | 18% | 0% |
| vegetables and beans | 79% | 42% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound flank steak or skirt steak |
| 150 g | 1 onion (thinly sliced) |
| 360 g | 3 bell peppers (thinly sliced) |
| 14 g | 1 tablespoon extra-virgin olive oil |
| 82 g | 1/3 cup lime juice (from about 3 limes) |
| 54 g | 1/4 cup extra-virgin olive oil |
| 12 g | 4 garlic cloves (minced) |
| 2 g | 1 teaspoon ground cumin |
| 6 g | 1 teaspoon kosher salt |
| 1 g | 1/2 teaspoon chili powder |
| 1 g | 1/2 teaspoon freshly ground black pepper |
| pinch cayenne pepper | |
| tortillas | |
| sour cream | |
| guacamole | |
| pico de gallo | |
| chopped fresh cilantro |
Method: 6 steps, published by downshiftology.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My husband and I invited a couple of guests to join us for lunch after church recently, and I served this recipe. One friend couldn't come until much later, and when I offered him the last serving of steak fajitas, he was tempted but on the fence. My husband p” — a cook, 5.0★
“I made the recipe exactly as written. Actually it was the first time I've used Skirt Steak for my fajita meat. The reason I took the time to comment is that the Fajitas turned out wonderful and I think it was because of the marinade. We loved it! Side note” — a cook, 5.0★