Traditionally, you would use skirt steak and grill it. But, sometimes "skirt steak", as I like to call it, is a little pricey. So, I have been known to use round steak. Yes, it's not a typo, I said "Round Steak". Be sure to get a nice round steak that, when cut into strips, will feed at least five people and then build your menu from there for more people if needed.
This recipe has been formulated for five people. Really four, but my hubby can eat for two so I had to do what I had to. But, seriously, if you're doing this for a big gathering do it on the grill outside. This recipe is just for a family dinner. But start early cause this is not a quick meal but, it's worth the wait!
- Nice size round steak (1 pack, though, or you'll be cooking all night)
- 4 nice size bell peppers (2 green, 1 yellow, 1 red)
- 1 large yellow onion
- Worcestershire sauce (I don't measure it and you'll see why later)
- 1/4 cup olive oil or vegetable oil
- ground black pepper
- Flour tortillas or corn
- Lime for each person
In a large skillet (works better if it's cast iron) heat your oil over medium heat. When skillet is hot enough, put your round steak in the pan and brown it on both sides. When it is browned on both sides turn heat down to low and add enough water just to cover the bottom of the pan. Cover and simmer on low for 30 minutes. Sprinkle a little ground black pepper over your round steak before you cover it.
While your round steak is cooking, wash and slice your bell peppers, don't forget to remove the insides and seeds and slice your onion into rings, the whole thing. Put your peppers and onion rings in a large bowl and set aside. When your steak has simmered for 30 minutes on low have a plate with paper towels to receive your steak. Drain properly through the paper towel then turn cooked steak onto a cutting board. Cut into strips less than 1/2 an inch thick. Try to cut with the grain of the meat. Sometimes this doesn't work so well if the meat wasn't cut properly when you bought it. Anyway, don't worry if your meat is not cooked enough in the middle cause your gonna cook it the rest of the way with the veggies. Before you start cutting your meat put your peppers and onion slices in your pan where you cooked your meat along with a sprinkle or two of the Worcestershire sauce. If you need to add a little water to the pan, go ahead, but not too much because the veggies will cook down and create liquid. Simmer your veggies until they become limp and the onion becomes transparent. Then add your meat, cover and simmer on low for another 30 minutes stirring and checking on it every chance you get.
Now, this is where you uncover your pan add a little more Worcestershire sauce and stir it around. Turn the heat up to medium, leave the lid off the rest of the time. When there is little to no liquid then they are ready to turn onto a plate big enough to handle all of this. Good luck because none of this is written in any of my recipes cause it's always been in my head.
For the tortillas, I always heat them in a microwave for 1 min. Wrapped up in paper towels but some people like to steam them over the stove on a rack over boiling water. You steam them the way you see fit. If you have a tortilla steamer, good for you. We all have different ways. Now cut your limes into quarters cause everybody gets lime to sprinkle over their hobo fajitas.
Now, you can get out your best condiments, salsa and don't forget the green chilie salsa, even your Tobasco for a little extra heat if you care to.
What to pair this with?
Well I would just go with my gut here and say what I like. That would be Sangria or a nice Cerveza, your choice my friend! Either one of these will add a nice touch to your feast and delight your taste buds so much that you will probably overindulge and not be able to get up from the couch all weekend. Yes, I usually make this on the weekend cause my hubby can't move afterwards and, yes, me too!
Save a lime wedge for your cerveza! This is perfection.