Rachael Ray: Steak Sauce Fajitas + Blue Cheese & Bacon Bits

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Rachael Ray: Steak Sauce Fajitas + Blue Cheese Crumbles & Bacon Bits

Typically when you make fajitas, you think of it as a Mexican meal with seasoning similar to what is used for tacos. Naturally, Rachael Ray wanted to do something a different! She prepared Steak Sauce Fajitas with Blue Cheese Crumbles and Bacon Bits, turning the dish into one with flavors similar to a filet of steak dinner. This is one super tasty and relatively healthy meal. Plus, did I mention that she made sure to include bacon? You can use your favorite steak sauce for this recipe or go with HP sauce like Rachael did. Either way, you really can’t go wrong!

To get the recipe, click next page.

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Rachael Ray: Steak Sauce Fajitas + Blue Cheese Crumbles & Bacon Bits Recipe Ingredients

Rachael Ray: Steak Sauce Fajitas + Blue Cheese & Bacon Bits

Rachael Ray’s Steak Sauce Fajitas with Blue Cheese Crumbles and Bacon Bits were a unique take on the popular dinner, but with a true burst of flavor! (reivax / Flickr)

  • 2 tsp caraway seeds
  • 1 tsp granulated onion
  • kosher salt
  • 3 tbsp olive oil, canola or safflower oil – divided
  • 2 tsp cumin seeds
  • 1 tsp granulated garlic
  • 2 lbs hanger steak
  • coarse black pepper
  • 1 large or 2 medium red onions or Spanish onions – sliced thin
  • 4 cloves garlic – sliced
  • 1/2 C beef stock
  • 1 tsp to 1 tbsp Chipotle Tabasco or other hot sauce
  • 5-6 mild frying or 3-4 assorted-color bell peppers – seeded, sliced
  • 2 jalapeno peppers – sliced into thin rings for heat or seeded and sliced for mild
  • juice of 1 lime
  • 1/2 C HP Sauce or other steak sauce
  • 12-16 corn tortillas

To Serve:

  • smoked blue or Stilton cheese – crumbled
  • iceberg lettuce – shredded thin or chopped
  • 12 slices meaty bacon – diced, cooked until crispy
  • radishes – sliced thin or into matchsticks
  • seeded and diced tomatoes

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Rachael Ray: Steak Sauce Fajitas + Blue Cheese Crumbles & Bacon Bits Recipe Directions

  1. Preheat the oven to 375 degrees
  2. In a small pan, toast the caraway and cumin seeds
  3. Grind the seeds then combine with granulated garlic and onion in a bowl
  4. Bring the steak to room temperature, then trim and pound to the same thickness
  5. Season the steak with salt and pepper, then season with the spice mix
  6. Heat a cast-iron skillet over medium-high heat and add oil
  7. Add the onions, peppers, chile peppers, and garlic, then cook for about 4-5 minutes until tender yet crisp
  8. Add lime juice to the pan, then remove the veggies to a serving platter and cover to keep warm
  9. Add more oil to the skillet and cook the steaks for about 8 minutes until well-crusted and browned
  10. Remove and let rest
  11. Add stock to the pan and whisk any drippings into the stock
  12. Add the hot sauce and steak sauce, then stir
  13. Turn off the heat and let the steaks rest for about 5-10 minutes
  14. Char the tortillas over an open flame for about 15 seconds per side in a hot, dry stainless skillet
  15. Wrap the charred tortillas in a towel or cloth napkin to keep warm
  16. Slice the steak thin on an angle against the grain
  17. Turn the heat under the sauce back on low, then add the meat once the sauce begins to simmer
  18. Turn the steak until coated
  19. Serve the steak right out of the skillet with onions, peppers, toppings, and tortillas on the side for building

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