I love this scrumptious steak and shrimp fajita recipe, so much, I could eat it every week. For reals!
Not the Mexican Restaurant Again
I know, I know. I talk a lot about the Mexican restaurant where I used to work. You’d think that I worked there for a very long time.
In reality, I worked there for 6 1/2 years. I enjoyed my tenure there, especially when I added bartending to my roster of duties.
If you’ve ever worked in a restaurant, you will know that bartenders get better tips than waitresses.
But this isn’t about that. This is about my delicious steak and shrimp fajita!
I’ve blogged about this before but it bears repeating: my friend Devon and I used to occasionally eat at the restaurant on our days off. Sometimes we would deviate our orders, but the dish that I usually fell back on was the San Antonio fajita.
It was basically a steak and onion fajita. The steak was sirloin and the cooks used to grill it whole, then slice it and lay it lovingly on a bed of sautéd Vidalia onions.
What I loved about the Vidalia onions was the chipotle sauce the chefs used to pour over them. It turned them a little reddish and made them oh, so tasty!
So, why did I add the shrimp to my fajitas?
Because that’s what Devon and I used to do. We’d order the San Antonio, but we always added shrimp. We were innovative like that. And it was sooooo good.
Here is my version of that much loved fajita.
On to the Steak and Shrimp Fajita
One of the first things I do is gather the marinade for the steak.
I get out the Worcestershire sauce, cumin, chipotle powder and garlic powder.
I use strips of sirloin steak tips. I cut the steak in chunks and place them in a gallon zip bag.
I add 1/4 cup Worcestershire sauce, 1/4 teaspoon ground cumin, 2 dashes chipotle powder and 1 teaspoon powdered garlic.
I seal the bag, shake it up like I’m mixing a martini and place it in the fridge for one hour.
At this time, I also take the shells off the shrimp and de-vein them. Once that is done, I cover the shrimp and place them in the refrigerator.
Time to deal with the vegetables.
Instead of staying true to the San Antonio fajita, I choose to add red bell peppers because I love them so.
I cut two onions and two red bell peppers into strips! I take my wok and heat it on medium heat. I add 2 tablespoons of olive oil and once the oil is heated, I add the veggies.
After about 10 minutes of sautéing the vegetables, I add 2 dashes of chipotle powder, 2 teaspoons of Worcestershire sauce, 3 cloves of crushed garlic, 1 teaspoon salt and 1/8 teaspoon pepper.
I let the vegetables sauté for another 5 minutes.
Time to sauté the steak and shrimp. I get my two sauté pans and heat them on medium. In one I add 2 tablespoons olive oil and the other, I add 2 tablespoons butter.
I take the steak and shrimp out of the fridge.
I put the steak in the olive oil pan and the shrimp in the butter pan.
The shrimp take 5 minutes to cook through. They will become nice and pink and opaque.
The steak takes 10 minutes. I flip the steak every few minutes to brown all sides.
To save time, I grab all the add ons for the fajitas.
I grab a can of refried beans, flour tortillas, Mexican cheese, salsa, guacamole and sour cream.
Let’s have a look at the steak and shrimp added to the onions and peppers.
I leave the steak in chunks as they will stay juicier longer. I leave it to the people consuming this steak and shrimp fajitas to cut up their steak.
Building the Fajitas
I lay a flour tortilla on the plate, spread some refried beans on it and sprinkle Mexican cheese on top.
Next, I spoon some of the steak and shrimp fajitas onto the beans.
I could roll that tortilla up and take a huge bite, but I need some delicious guacamole and sour cream in it.
That’s looking good.
Let’s roll it up. Now, I made this dish while Christopher was at work so I didn’t have my assistant. I tried to take a photo of me holding the fajita, but it was laughably out of focus.
So, I ended up rolling the fajita up and sticking a toothpick in it to keep it together.
I add a salad, some chips and we have got a meal peeps!
I hope you enjoyed this recipe! Christopher and I loved eating these steak and shrimp fajitas.
Please feel free to Pin any photo to Pinterest. Yum the recipe to Yummly and leave me a comment. Tell me what kind of fajita you like best!
And as always, may all your dishes be delish!
- 1/4 cup Worcestershire sauce
- 1/4 teaspoon ground cumin
- 1/4 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
- 1/8 teaspoon pepper
- 8 Flour tortillas
- 10 ounce can refried beans
- 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 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
- 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 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 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
- Gather all the other ingredients
- Lay out flour tortilla, add refried beans and Mexican cheese
- Add fajitas on the beans
- Add guac and sour cream if you like
- Roll tortilla
- Put some chips on your plate
- Pick up fajita
Marinade time not included nor did I include the addons in the nutritional information!