Spicy Steak Fajitas
Simple recipe to make Steak Fajitas with lots of caramelized shallots and onions.
- 2 pounds of steak cut into thin strips (use what you love, more info on cuts in notes)
- 1 large Sweet Onion cut into thin strips
- 5 to 6 Shallots cut into thin strips
- 1/4 cup barbecue sauce
- 1 splash of chipotle sauce
- 1 package of medium sized tortillas
- olive oil for pans
Add a little oil to a cast iron pan and bring to a medium heat, add shallots and onions. Cook over medium heat until the shallots and onions turn a golden brown. Depending on the heat and size of pan this should take any where from about 15 to 20 minutes. About 5 minutes before they are caramelized you will need to cook the steak.
In a separate pan, (or same pan if you're not ocd like me) cook the steak in a bit of oil over medium high heat. Stir every so often to brown all sides. Depending on the heat and size of pan, this should only take 5 to 8 minutes. Add the chipotle sauce and barbecue sauce and cook for about 2 minutes more. It should blend in nicely and and thicken a bit. If you sauce is a runny type you can add about 1/4 teaspoon of cornstarch to help thicken it while cooking for those last 2 minutes.
If you cooked the shallots and onions in a separate pan combine them now and stir well over heat till it comes together.
Take off heat and scoop into tortillas.
Serve with a big old "my breath is now offensive" smile!
Steak Cut Choices:
Okay this a personal decision. I find most people have their own faves.
I tend to dislike sirloin in a big bad way. I'm partial to striploin and tenderloin cuts. Quite often I break down my own tenderloin so I use the small pieces I cut off to make the steaks uniform in size to make fajitas and stir fries.
Sometimes I will also buy blade roasts and cut those up as well. If I use blade I will marinate for an hour or two. A good, cheap and easy marinade is Italian Salad Dressing.
For this particular recipe I used a blade roast and cut it up myself.