Theres something about the word and sound of "sizzling" that makes my mouth water and these sizzling steak tacos are no different. The steak gets beautifully charred on the outside while the peppers and onions are about to hit that beautiful halfway point between keeping their crunch and bringing out their caramelized sweetness. Serving sizzling steak, peppers, and onion right on the pan you cooked them on, keeps everything nice & hot while you enjoy your first of many tacos served with an innumerable amount of deliciously fresh and cooling toppings. All you need area a couple of hungry people to enjoy them with because there really is no better way to eat them!
I don't know about you but a steak taco needs to be finished off with a squeeze of lime, chopped cilantro, a hard cheese like queso blanco or cotija, and a dollop of sour cream never hurt anyone. My favorite toppings bring balance to this dish perfectly but feel free to use what you love to add to your tacos. Some other options would be fire roasted corn, chunky tomato salsa, and fresh guacamole! Lastly, let's discuss meat. For steak tacos I like using a thinner 1/2 inch thick cut of steak. I used a beautifully boneless short rib as my steak of choice but a classic cut like flank will do wonders as well. Because the meat was on the thinner side, marinating and cooking it doesn't need a lot of time. Just a few minutes while you cut up your veggies will do the trick. A quick 1 -2 minute sear on each side will leave you with a perfect medium rare. These tacos can be done in 20 minutes because of how quick your steak cooks so give them a try for you next dinner and let me know how they come out!
Sizzling Steak Fajitas
1 pound of boneless short ribs
1 teaspoons of cumin
1 teaspoons of garlic powder
1 teaspoons of oregano
1/2 teaspoons of cinnamon
1/4 teaspoons of crushed chili peppers
1 teaspoons of salt
1 teaspoons of black pepper
1 tablespoon of oil
1 red pepper
1 yellow or orange pepper
1 green pepper
Fresh cilantro, chopped (to serve)
1 Lime, sliced into wedges (to serve)
Queso fresco or any hard cheese of your liking (to serve)
Sour cream or yogurt (to serve)
Corn tortillas, to serve
Add you steak, cumin, garlic powder, oregano, cinnamon, crushed chili peppers, salt, black pepper and oil to a bowl. Give it a good mix to coat all side of the steak in the spices.
Next, slice your peppers and onions into long strips. Get a large heavy bottomed pan on medium high heat and drizzling in some oil.
Lay your steak down and sear each side for 1 - 2 minutes depending on its thickness. Flip and repeat with the remaining steak pieces. Before slicing, let the steak cool down for 5 minutes to reabsorb its juices.
Next turn the heat down to medium, drop in all the peppers & onions. Toss to coat in the steak oil and spices and let sear for 3 - 4 minutes. The onions should be slightly translucent and the peppers should have softened but still have a crunch when you bite into one.
While, the peppers & onions are cooking you can warm up your corn tortillas and prep your other toppings. Once the peppers are done, shove them to one side of the pan and place the sliced steak back on the pan. Serve while everything is still sizzling on the pan! Enjoy!