Campfire Skillet Steak Fajitas
This Skillet Steak Fajitas Recipe is a fantastic camping meal. Almost everything can be made ahead and frozen, for a very quick & tasty meal!
Servings: 4 Servings
Calories: 295kcal
Equipment
- 1 Large Skillet
Ingredients
Steak Marinade:
- 2 tablespoon Olive Oil
- 1 tablespoon Lime Juice
- 2 tablespoon Chopped Cilantro
- 4 Garlic Cloves pressed or finely minced
- ½-1 Jalapeno Pepper seeded and finely chopped
- 2 teaspoon Smoked Paprika
- 1 teaspoon Salt
- ½ teaspoon Cumin
- ½ teaspoon Ground Black Pepper
Fajitas:
- 1 Poblano Pepper
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 2 Jalapeno Peppers optional
- 1 Small Red Onion
- 1 lb Flank Steak Sirloin Steak, or Hanger Steak
- 1 tablespoon Olive Oil
- Nonstick Grilling Spray
- Small Flour Tortillas or Corn Tortillas
- Toppings: Sour cream cilantro salsa, avocado, shredded cheese, etc.
Instructions
Fajita Marinade:
- In the bowl of a mini food processor - or in a cup with an immersion blender, combine the olive oil, lime juice, cilantro, garlic, jalapeno, and seasonings.
- Blitz until the jalapeno pepper is finely chopped and everything is well combined. Set aside.
Fajita Filling:
- Seed the bell peppers, slice into long strips, and place in a large Ziplock baggie.
- Seed the Jalapeno peppers - if using - slice VERY thinly, add to the bag of peppers.
- Peel and slice the red onion into thin slices, add to the bag of peppers. Chill until ready to use.
- Note: I prepare the veggies first, so I can use the same cutting board and knife for everything. Efficiency!
- Trim the steak if needed, slice into strips, and add to a medium sized Ziplock Baggie.
- Pour the fajita marinade into the baggie of steak strips. Seal, and shake gently or carefully massage to coat everything. Chill for at least two hours - more is better - but 8 hours should be the max!
Assembly:
- Get a medium-hot fire going. You don’t want it roaring, but you do want it to sustain good heat at least 20 minutes or so.
- Note: If you’re cooking at home, set your burner to medium-high.
- In a large skillet, sear the marinated beef in the olive oil, until browned all over.
- Add the sliced peppers and onions, saute until the vegetables are the texture you’d like. Cover and keep warm, while you prepare the tortillas.
- Working in batches, spray a few tortillas lightly with pan spray, and cook directly on the grill for a 15 seconds or so on each side, just to heat through and char.
- Serve the steak fajita mixture with heated tortillas, and your choice of toppings.
Notes
Once cooled to room temperature, leftovers can be transferred to an airtight container and stored in the fridge for up to 4 days. Best served reheated.
See post for more information on how to do food prep ahead of time - you can freeze it before cooking!
Nutritional information is for the filling only, as the actual values will vary wildly based on the tortillas and toppings used.
Nutrition
Calories: 295kcal | Carbohydrates: 11g | Protein: 26g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 68mg | Sodium: 648mg | Potassium: 684mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1719IU | Vitamin C: 135mg | Calcium: 52mg | Iron: 3mg
