I love the taste of surf and turf so this steak and shrimp fajita recipe is perfect. The marinade of the steak fits nicely with the buttery shrimp and makes for a delicious meal. I could eat it every week. For reals!
On our days off, my best friend, Devon and I used to eat occasionally at the Mexican restaurant we used to work at. We almost always got the San Antonio fajita which was basically a steak and onion fajita. The steak was a nice sirloin and the cooks used to grill it whole, then slice it and lay it lovingly on a bed of sautéd Vidalia onions.
So, why did we add shrimp to our fajitas?
Because we knew the garlicy shrimp we used to serve would go wonderfully with the steak and onions!
Here is my version of that much loved fajita.
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- If you don’t buy grass fed beef, I strongly encourage you to do so. You can actually taste the difference.
- I usually buy a strip of sirloin steak tips and cut it myself.
- Marinate the steak for at least an hour.
- You can use either fresh shrimp or frozen as I do. I always put a colander in the sink and place the shrimp in it. I run cold water over the shrimp every few minutes to help it defrost.
- This is a three pan meal but it is worth the extra pan washing.
How to make steak and shrimp fajita
Gather marinade ingredients – Worcestershire sauce, cumin, chipotle powder and garlic powder. (A)
Place the cut sirloin in a gallon bag and add Worcestershire sauce, cumin, chipotle and garlic powder. Massage the bag so the sirloin is coated by the ingredients and place it in the refrigerator for an hour.
Thaw and take the shells off the shrimp and devein them. Place them in the fridge until you are ready to cook them.
Cut the onions in rings and the pepper in half and in slices. (B)
Heat wok or large sauté pan on medium. Once it has heated up, add oil and let that heat for a minute before adding the onion and peppers. Sauté for 10 minutes. (C)
Add chipotle powder, Worcestershire sauce, crushed garlic, salt and pepper to the vegetables and continue to sauté them for 5 minutes.
Take steak and shrimp out of the refrigerator. (D)
I get my two sauté pans and heat them on medium. In one I add 2 tablespoons olive oil and then add 2 tablespoons butter in the other.
Put the steak in the olive oil pan and sauté for 10 minutes, turning the steak every few minutes to brown all the sides.
Add shrimp to the butter pan and sauté for 5 minutes, flipping them every minute. The shrimp will turn pink and opaque.
Add steak and shrimp to wok with the vegetables and stir.
Gather the ingredients to build the fajita – refried beans (this is a can, but I’ve remade this recipe and used my homemade instant pot refried beans instead), flour tortillas, salsa, guacamole, cheese and sour cream. (E)
Smear refried beans on the tortilla and sprinkle some cheese on top. (F)
Add steak, shrimp and vegetables. (G)
Dollop guacamole and sour cream. (H)
Roll the Fajitas
Here’s a photo of my old post. Christopher wasn’t home to help me hold the fajita, so I stuck a toothpick in the fajita to keep it together.
Now let’s see the bowl of steak and shrimp fajita.
When I remade this recipe, I placed my steak and shrimp fajitas in a taco holder. The only thing I didn’t do, is add the sour cream and guacamole. I’ll do that when I eat these delicious fajitas.
Let’s look at it from above.
Doesn’t that look good?
I hope you enjoyed this recipe! Christopher and I loved eating these steak and shrimp fajitas.
Other popular Mexican recipes
What are your favorite Mexican recipes? Leave me a comment as I’d love to know.
And as always, may all your dishes be delish!
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Steak and Shrimp Fajita
- ¼ cup Worcestershire sauce
- ¼ teaspoon ground cumin
- ¼ teaspoons chipotle powder depending how spicy you like it
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1.09 pounds strips sirloin tips cut into chunks
- 2 tablespoons butter
- 1 pound shrimp shelled and deveined
- 2 tablespoons olive oil
- 2 onions medium, cut in slices
- 2 red bell peppers cut in strips
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic crushed
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 8 Flour tortillas
- 10 ounce refried beans can
- Sour cream
- Mexican cheese
- Place steak in a gallon ziplock bag along with the marinade: Worcestershire sauce, cumin, chipotle and garlic powder
- Zip the bag and shake and massage the ingredients. Place bag in fridge for one hour
- Shell and devein shrimp and place in fridge
- Heat a sauté pan on medium and add 2 tablespoons olive oil. Once that has heated up, add onions and bell peppers, sauté for 10 minutes
- Add 2 tablespoons Worcestershire sauce, salt, pepper, 2 shakes of chipotle and 3 cloves crushed garlic and sauté another for 5 minutes
- Heat 2 sauté pans on medium and add 2 tablespoons olive oil in one and 2 tablespoons butter in the other
- Add drained steak in the olive oil pan and sauté for 10 minutes, turning to brown all sides
- Add shrimp in butter pan and sauté for 5 minutes, until it they are pink and opaque
- When the shrimp and steak are done, place them on the sautéed vegetables and toss. Transfer to a bowl so it stops cooking
- Lay out flour tortilla, add refried beans and Mexican cheese
- Add steak, shrimp and veggies on the beans
- Add guac and sour cream if you like
- Pick up steak and shrimp fajita filled flour tortilla and bite
Originally published on February of 2017.