I’ve shared this recipe a couple of times as it is one of my boys’ favorite suppers. On John’s first visit home a couple of weeks ago, this is the meal he requested!
I thought it was worth resharing as we have been making the entire meal on the Blackstone recently and it works like a charm! I finally thought to snap a pic to share. We start the veggies and tortillas at about the same time, and add the steak about half way through. It shaves so much time off of the tortillas to be able to cook four at a time, and it reduces the clean up by a lot!
Homemade Flour Tortillas
The recipe and method I follow is from Half Baked Harvest. I have gotten exponentially better at them each time I’ve made them. Now, I can crank them out!
If you’re going to venture into this, I strongly suggest investing in these two items:
- Tortilla press
- Parchment rounds (I can make an entire batch with just 2 rounds, reusing them and lightly spraying with oil)
Steak Fajitas
These are our favorite and the only fajitas we make at home. I’ve shared the recipe before, but here it is again.
Adapted from Barefoot Contessa At Home
- 1 New York Strip Steak, about 1 lb., grilled and cut into strips
- Salt
- Olive oil
- 1 tsp cumin seeds
- 1 yellow bell pepper, seeded and cut in 1/4 inch strips
- 1 orange bell pepper, seeded and cut in 1/4 inch strips (I used red because I had one)
- 1 poblano pepper, seeded and cut in 1/4 inch strips
- 1 jalapeno pepper, seeded and cut in very thin strips
- 1 medium red onion, halved and then thinly sliced
- 1 T. minced garlic
- 6-8 8″ flour tortillas
- 6 oz. Monterrey jack cheese, grated
- 6 oz. Manchego cheese, grated
- Sliced scallions, cilantro, avocado, sour cream and salsa for serving
- If you haven’t already, grill or prepare steak. Cut into strips.
- Pour 1 T. oil into large skillet and heat over medium. Add cumin seeds and saute for about one minute until fragrant. Add all four peppers and onion and saute for 10 minutes, stirring occasionally, until starting to blister and are very tender. About halfway through, stir in garlic and 2 tsp salt.
- Meanwhile, preheat oven to 400. Wrap tortillas in foil and heat for 10-15 minutes.
- Combine the two cheeses into a large bowl and prepare toppings while peppers cook.
- Enjoy!
Hope you’ve enjoyed a great weekend!
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