Put these Spicy Steak Fajitas with Roasted Tomato Salsa on your dinner table this weekend! If you have never tried salsa this way, get on it and you won’t be disappointed. I am a late bloomer to this type of salsa and it’s bursting with flavour and totally delicious!
So, how’s everyone enjoying the start to September? I got to say, I’m enjoying it. The weather has changed for the better around here and it isn’t stifling hot any more, the crowds have left, there’s parking on the streets and you can breathe again. Yay for September.
In the meantime, we are still eating mostly summer food with a mix and match of everything else at the moment. This weekend past, I made these Spicy Steak Fajitas with Roasted Tomato Salsa and they were delicious. And this really is a kind of food that’s great year round. When the sun is shining or you’re battering down the hatches. These fajitas would hold up great no matter the season. And they go great with the Mexican Style Rice! And if you’re looking for a real feast add the Loaded Veggie Nachos.
Making Roasted Tomato Salsa
I used a combination of vine tomatoes and cherry tomatoes for this recipe because it was what I had in my house. So, you could easily use either. In the recipe below you will see I state vine tomatoes for simplicity. But you could you mix and match like I did. That being said, I probably wouldn’t recommend large salad tomatoes or beef steak tomatoes for this recipe. So try to avoid that variety. The salsa is absolutely delicious and you are going to want to make it.
Making Cajun Seasoning
The Cajun seasoning is back! Eeek! I just had to use this for the steak because it seemed appropriate…ha!
Cajun Seasoning:
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dried chili flakes
- 1 teaspoon oregano
- 1 teaspoon thyme
Just mix it all together and store it in a little jar. It keeps forever. If you want to make a larger batch to keep on hand, just double or triple the recipe. If you prefer it less spicy, leave out the chilli flakes.
Notes about the fajitas
- Marinading The Steak – I marinaded the steak for about three hours, and I would have done it for longer if I was more organized. But stated in the recipe below I say for two hours. Because I feel you can easily get away with this amount of time as I have done it before. But if you are super organized (unlike me!), do it the night before for the absolute best results.
- Type of Steak To Use – I would also like to add that the steak I used was a super thin cut, like only about 1/2 inch. So, I cooked it for just about 2 minutes per side. And that was for medium to well done. So cooking time will vary according to the thickness of your steak an how well you like it done.
- Cooking Time – These steaks were cooked over a high heat on a cast iron grill pan. If you don’t have a cast iron grill pan, I strongly suggest you invest in one. When you can’t barbecue, they are the next best thing. I have a 10 inch circular one and was recently gifted a large rectangular one by a friend. I use both of them all the time.
Happy cooking friends and embrace the season change.
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Spicy Steak Fajitas with Roasted Tomato Salsa
Ingredients
For the steak:
- 4 strip steaks 1/2 inch thickness
- 2 Tablespoons Cajun seasoning
- 2 Tablespoons olive oil
For the salsa:
- 8 tomatoes Ripe vine tomatoes, cut into quarters
- 1 small onion roughly chopped
- 6 cloves Garlic peeled
- 1 Tablespoon olive oil
- 1 Teaspoon sea salt
- 3-4 small dried chilies finely chopped
- Small bunch fresh cilantro
Other:
- 1 large red pepper cored and cut into strips
- 1 large white onion peeled, halved and cut into strips
- 1 Tablespoon olive oil
- 8 Flour tortillas
- 2 Avocados peeled and sliced
- 1 Cup fresh arugula leaves
- Fresh limes for serving
Instructions
- In a large shallow dish, add the olive oil and Cajun seasoning. Mix well and add the steak. Coat well, cover and refrigerate for two hours up to overnight.
- On a large baking sheet, add the tomatoes, onion and garlic. Drizzle with olive oil and sprinkle over sea salt. Roast in the oven for about 35-40 minutes until tomatoes are soft and charred. Remove from oven.
- Add the tomatoes and onions to a food processor. Add the chilies and fresh cilantro. Pulse for around 10 seconds. Check the consistency and pulse again if it is too chunky. Set aside.
- In a large skillet set over high heat, add one tablespoon of olive oil and the peppers. Cook over high heat for about 10 minutes until they are soft and have colour on them. Remove from pan.
- In the reserved skillet add the steaks. Cook each side for 2-3 minutes. Remove from pan and transfer to a cutting board. Let rest for a minute and then thinly slice the meat.
- Top the tortillas with peppers, onions and steak. Top off with salsa, fresh avocado, arugula leaves and a squeeze of lime juice.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
