Are you in a “Taco Tuesday” rut? Jazz up your weeknight with these spicy Steak Fajitas on the Fly, and then cool it down with the creamy sour cream sauce on top!
Quick fajitas are one of those meals that I lean on for nights when I’m tired of cooking and just want a nice dinner without having to think. They cover all my mealtime requirements: vegetables, protein, easy and tasty.
Poblano peppers are the larger, darker green peppers that look almost like a green bell pepper, but with a pointier end. They have some heat to them, so make sure to handle them with care, and wash your hands well. They pair perfectly with a good cut of steak, so I knew this combination would be a winner.
Combine the steak strips with the juice of one lime, a little cumin and salt. Let the steak sit while you work on slightly charring the pepper strips.
The trick to getting a good charred pepper is to heat your cast iron skillet on a high heat until it starts to smoke. Reduce the heat down to a medium low; those cast iron skillets retain a lot of heat so it will still be really hot. Toss in your peppers and let them sit for a minute before you stir gently. The peppers will start to blister and pop slightly. Just a little bit longer and they’ll soften slightly to the perfect fajita pepper texture.