Beef steak fajitas (beef fahitas) using rump steak recipe Share this recipe on Facebook
Another beef steak fajitas recipe using rump steak (or similar) instead of skirt steak. Whereas the traditional beef steak fajitas recipe requires that the steak is cooked over coals, in this recipe, the steak is fried in a skillet or frying pan. The beef steak is first marinated for several hours with oil and spices and then cooked for a few minutes.
Preparation time: 20 minutes, Cooking time: 15 minutes, Serves: 4
1 1/2 lb rump steak, cut into thin stripes
For the beef steak marinade
1/2 cup vegetable oil
2 garlic cloves, minced
1 whole jalapeno pepper, sliced finely
1/2 tsp cumin powder
1/2 tsp paprica powder
1/2 tsp chili powder
1/4 tsp black pepper
1/2 tsp salt
3 Tbsp vegetable oil
3 medium green or red bell peppers (or mixed), cut into long strips
1 large onion, cut into rings
12 flour tortillas
In a mixing bowl combine the vegetable oil, minced garlic,
jalapeno, chili powder, cumin and salt. Stir well until
all ingredients are blended, add the rump steak pieces and stir more, until the steak pieces are covered with the marinate. Cover with plastic
marinate in the refrigerator for at least 3 - 4 hours.
Remove the steak from the marinate.
In a large, heavy skillet
over medium to high heat,
heat the 3 tablespoons of vegetable oil. Add the rump steak and cook,
stirring constantly, for 3 to 5 minutes or until the steak is done. Add
the bell peppers and onion and cook for 3
more, stirring constantly. Empty the steak and vegetables into a serving bowl and serve with warm tortillas, sour cream, guacamole sauce, salsa, grated cheese, lettuce and extra jalapeno sliced peppers.
Notes and tips
To warm up the tortillas, wrap them in aluminum foil and bake them in
the oven for about 15 minutes or place them in a microwave oven at
highest setting for about 20 seconds each.
You can adjust how hot this dish is be increasing or decreasing the amount of jalapeno and/or chili pepper used.