Steak and Pickled Vegetable Fajitas

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Steak and Pickled Vegetable Fajitas 5

Tonight, I turned the Skirt Steak with Pickled Vegetables into fajitas. I told you I’d been craving those vegetables since I ate them last month! In tortillas, this was a totally different meal. I made the recipe as before with just a few changes:

1) I used flank steak becasue i couldnt’ find skirt steak
2) I grilled it. Yes, outside in freezing temps. I’m a rebel. It was worth it. This is awesome grilled!
3) I let it marinate almost 24 hours (made it come together quickly after another super late night at work)

I served the steak and the vegetables in a white corn tortilla with a littl fresh lime juice. Delish!!

Steak and Pickled Vegetable Fajitas 6

We had this with a side of black beans. Here’s how I make mine:

  • 1 T olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 can black beans, drained
  • 1 cup water
  • 2 T. white vinegar
  • cumin, oregano, and cilantro to taste

Heat oil in a skillet over medium-high heat. Add onion and garlic and good until soft. Add beans, water, vinegar and spices. Bring to a boil. Reduce to a simmer and cook, stirring occasionally, until all of the liquid cooks off.

By on March 3rd, 2009

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

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