We love fajitas at our house and I normally have a certain spice blend I use to make them. The other night though I thought I would try something different. Instead of my normal fajita mixture I used World Harbors Fajita Marinade. This would work on beef or chicken it says, but I think on shrimp or pork it would be good to. When I tasted the World Harbors Fajita Marinade I thought it had a tiny bit of a steak sauce edge to it so I decided on something new, Steakhouse Fajitas!
- 1 pound round steak cut into thin strips
- 1 medium white onion, sliced
- 8 oz button mushrooms, quartered
- World Harbors Mexican Style Fajita Marinade
- Tortillas (I use Aztec brand usually)
- Daisy Sour Cream
- Sargento Artisan Blends Authentic Mexican shredded cheese
- Salsa of choice
In a medium bowl combine the steak, onions, and mushrooms and add about 2/3 of a bottle of the World Harbors Fajita Marinade. Toss well and put in fridge to marinate at least 30 minutes.
Heat large skillet over high heat and add in the meat mixture but use tongs to put it in, don’t just dump it in because you do NOT want all that liquid in the pan also. You may need to do this in batches also depending on the size of your pan. Stir often as you cook, but allow the meat to get caramelized on the bottom of the pan a bit. If you have excess liquid drain it off as you go so the meat doesn’t boil in it.
While the meat is cooking, heat up the tortillas. We do them in the microwave most often with a wet paper towel on top for about 60 seconds. They are great warmed individually in a pan though because they get those nice brown spots on them. Also mix in about 2 tablespoons of salsa with your avocado and mash together (or you can leave it apart if you want).
When ready to serve just place all the ingredients on the table and let everyone make their fajitas as they like them. Fajitas are great served with Mexican rice and/or beans as a side, plus a Margarita or two couldn’t hurt either!
GRILLING OPTION: You could easily make this a GRILLED meal instead. Leave the steak whole in the marinade and grill instead of using a frying pan. Let rest, and then slice into thin strips. The onion can also be cut into a bit thicker slices and grilled – just brush with a little oil first. The mushrooms I would leave whole to grill. For both onions and mushrooms you could brush on the marinade while they are grilling. Wrap the tortillas in aluminum foil and place in an area of the grill where they will be warmed while the rest of the items are cooking.
I called these Steakhouse Fajitas because it was steak, mushrooms, and onion which always reminds me of a steakhouse. Plus, that subtle hint of steak sauce flavor in the marinade. Very tasty!
Disclosure: World Harbors provided compensation and samples for this post. The opinions about the flavor and uses are my own.