First of all, it’s hard to believe that Labor Day is already upon us! And, as a result, kids are back in school. Where has the summer gone? Steak & Shrimp Fajitas is the perfect meal for a busy day!
I think of September as the gateway to the fall season, where the warm caressing breezes of summer are quickly ushered out by the cool winds of Fall. Soon, here in the Midwest, the once beautiful green stalks of corn standing proudly in the fields will be ready for the harvest, yellowed by the hot sun’s frequent company and in stark contrast to the deep blue of the sky.
First of all, making sure your family gets a good meal that doesn’t take a lot of time to prepare, is a top priority. Especially because sports practices, recitals, and homework require a lot of time during this busy season. And, best of all, eating a delicious meal prepared quickly, and with love at home, is also a great way to get a little family time in each day too!
And so, Steak & Shrimp Fajitas is a one skillet meal that more than covers delicious AND quick!
I have found that, for me, instead of cutting the steak into thin strips fresh or thawed, it is much easier to cut if the steak is partially frozen.
I can hear the steak sizzling in in the skill now!!! Steak & Shrimp Fajitas are just around the corner!!! I can hardly wait!!!
And I prefer to sear the steak and add the seasonings as it is cooking, then removing it from the skillet to a covered container to keep it warm while I saute the bell pepper and onion. This helps to keep the veggies crisp, yet tender….yummmmmmm 🙂
All these delicious flavors in one pan!!! And where’s the tortillas?
I hope you enjoy this recipe as much as my family does. I’d love to hear your feedback! Have a great weekend and holiday! And most of all, stay safe!
Lisa - Cornfed Creations
A one skillet meal that's just as delicious as it is quick!
20 minPrep Time
20 minCook Time
40 minTotal Time
- Heat the canola oil and 1 tablespoon of the butter in a large skillet until butter is sizzling. Add the steak and, stirring frequently, sprinkle the cumin, chili powder, granulated garlic and black pepper over the steak and cook until meat is browned. Remove steak to a covered container to keep warm and set aside.
- Add shrimp to the same skillet and heat through, stirring occasionally until heated through. Remove shrimp from skillet and add to steak; cover and set aside.
- Heat remaining tablespoon of butter in the same skillet until it sizzles. Add the bell peppers and onions to skillet and sauté, stirring frequently until vegetables are crisp/tender. Stir in the minced garlic and continue to cook briefly.
- Return the steak and shrimp to the skillet with the vegetables and fold together to combine. Serve on flour tortillas with shredded cheese, sour cream and salsa, if desired.
Add additional oil if needed.