Spicy Leftover Steak Fajitas Recipe • So Tasty! | Club Foody (2024)

FAQs

How do you reheat leftover steak for fajitas? ›

Heat a skillet over medium. Once steak is at room temperature, heat a skillet over medium heat and drizzle with a neutral cooking oil like vegetable oil or grapeseed oil. Briefly sear the steak on both sides. Place the steak in the skillet in one layer, and let cook for 2 to 3 minutes per side.

Add a splash of beef broth and always reheat in the oven (not the microwave). You can transform the steak into a stir-fry that's better than takeout or dice it up for stews, stroganoff, and beef and veggie pot pie.

Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less. Either will be a good choice.

Start by placing the steak on a microwave-safe plate and loosely place a slightly damp paper towel on top. This will capture any remaining moisture, preventing your steak from drying out. Make sure that your microwave is set to medium heat and cook the steak in 30 second intervals, flipping the steak in between.

USDA recommends using cooked leftovers within 3 to 4 days. There are two different families of bacteria: pathogenic bacteria, the kind that cause foodborne illness, and spoilage bacteria, the kind of bacteria that cause foods to deteriorate and develop unpleasant odors, tastes, and textures.

4 different ways to reheat steak for the juiciest results. The best way to reheat steak is in a low-temperature oven for around 30 minutes. You can also reheat steak properly in a microwave, skillet, or air fryer. For juicy results, let the steak come to room temperature before reheating and sear it at the end.

A steak can be zapped in the microwave, but you risk making your steak extremely dry, bordering on a rubbery texture. Fortunately, there are several ways to reheat leftover steak without drying it out, including on the stove, in the oven, sous vide, air fryer, and more.

Slow and low: Preheat the oven to 250 degrees Fahrenheit, and place the steak on a wire rack over a baking sheet. The rack allows the air to circulate and heat all sides of the meat. Time it right: Heat the steak until the inside temperature reaches about 110 degrees Fahrenheit, or around 20 to 30 minutes.

A fajita (/fəˈhiːtə/; Spanish: [faˈxita]), in Tex-Mex cuisine, is any stripped grilled meat, optionally served with stripped peppers and onions usually served on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish.

What is fajita marinade made of? ›

1In a dish, mix together the olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat.

Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender. Liberally salt the steaks up to an hour before cooking, then proceed according to your recipe.

Marinate with Acid

Not only does a tenderizing steak marinade imbue aromatic flavour, but the acidic ingredients in it also denature connective proteins in the meat. Regular or apple cider vinegar, wine or beer, lemon or lime juice, buttermilk or yogurt contain tenderizing acids.

There's no one-size-fits-all answer to choosing the right onion for your fajitas. You can go for the traditional white or yellow onions, offering a more savory option, or experiment with sweet onions like Vidalia or Walla Walla to add a subtle sweetness to your dish.

Whenever possible, try to avoid microwaving your Tex-Mex leftovers. Baking the food in a preheated oven will nearly always yield much better results, as will a quick session in a toaster oven or a few minutes on the stove in a skillet (fajita meat lends itself particular well to that last option!).