Ingredients for Freeze Ahead Steak Fajitas
- Sirloin Steak
- 1/4 cup lime juice
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- Dried Oregano
- Garlic
- Flour tortillas (number will depend on servings)
- Mixed Vegetables
- 1/2 cup salsa
- Avocado
- Tomatoes
- Fresh Cilantro
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Freeze Ahead Steak Fajitas? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Freeze Ahead Steak Fajitas
- In a quart-sized freezer bag, combine 1 lb steak (skirt, flank, or sirloin), 1/4 cup lime juice, 2 tablespoons white wine vinegar, 2 tablespoons olive oil, 1 teaspoon dried oregano, and 2 cloves garlic, minced.
- Seal the bag, pressing out excess air.
- Freeze for up to 3 months.
- To prepare: Thaw the steak in the marinade overnight in the refrigerator.
- Remove steak from marinade, reserving marinade. Pat steak dry with paper towels.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add steak and sear for 2-3 minutes per side for medium-rare, or to your desired doneness.
- Remove steak from skillet and let rest for 5 minutes.
- Add 1 cup frozen mixed vegetables (such as bell peppers and onions) and the reserved marinade to the skillet.
- Cover and cook for 5-7 minutes, or until vegetables are crisp-tender.
- Thinly slice the steak against the grain.
- Add sliced steak to the skillet with the vegetables.
- Stir in 1/2 cup salsa and heat through.
- Warm flour tortillas according to package directions.
- Fill tortillas with steak and vegetable mixture.
- Garnish with avocado cubes, chopped tomatoes, and fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
8g
Fat
41g
Carbs
7g
