March 11, 2015

Recipe Post: Steak Fajitas

My favorite part about warm weather is grilling. Even when it involves simultaneous activity with the stove or oven, there are flavors you get from open-flame cooking you just don’t get from indoors. Now, as a matter of convenience, we’re propane grillers. I don’t really have experience with charcoal or even a bonfire, outside of hot dogs and marshmallows. But I do love grilling. That’s probably why I’ve loved the perpetual summer/spring of the southwest. Very few days where grilling is impractical.

Now that we are in the advent of Spring, and the rest of the country is looking forward to warmer temperatures, the rest of the country is on the cusp of grilling weather. So I thought I’d share one of our staples: steak fajitas.

Recipe: Grilled Steak Fajitas // Me and My SoldierMan

When we lived in El Paso, I think we had fajitas, quesadillas, or burritos probably 4 times a week. It was too natural to absorb the local flavors into our meals. That’s tapered off some since we left, but fajitas are always there. Whether using chicken (which is also excellent and almost better) or steak. We love it.

I love the fajitas because, when we buy those bulk steak packs, it’s a great way to use the less-than-centerpiece-worthy cuts of steak. It’s great for parties – easy to prepare, cook, and serve in bulk. It’s great for deployment – it reheats on the stove amazingly. It’s great when I want to save my daily calories for an after-dinner treat – just eat in a bowl sans tortillas.

It’s pretty much the perfect meal.

This particular recipe will give you steak that is well-done. I can sometimes handle a bloody eye staring back at me at a steakhouse, but not in fajitas. No pink, por favor. Also it will make your meat nice and crusty like at the restaurants. I like the flavor and texture it adds, but of course if you don’t, you can adjust accordingly.

I slice the food in a particular order: onions, peppers, then steak. First, this lets the steak rest as long as possible, and second, using the same cutting board allows the steak to absorb as much flavor from the vegetables as possible.


  • Steak, one per person
  • Red and green bell peppers, I use one for every two people
  • Onion, 1 medium per two people
  • Olive oil
  • Lime juice – 1/4 tsp per side
  • Chili powder – 1/4 tsp per side
  • Cumin – 1/4 tsp per side
  • Garlic Powder – 1/16 tsp per side
  • Red Pepper Flake – 3 shakes per side
  • Salt – 1/8 tsp per side
  • Toppings for fajitas: tortillas/tortilla chips, salsa, shredded cheese, sour cream, guacamole

Preheat your grill. We have a 3-burner, which I set thusly: 1 burner at 50% (hot zone for meat), 2 burners at 30% (warm zone for veggies).

Set out steaks and poke some holes with your fork. Squirt lime juice on steaks. Sprinkle seasonings across the surface of the steaks: salt, chili powder, cumin, garlic powder, and red pepper flake. Flip steaks and repeat all the flavorings, except the red pepper flake.

If you have the foresight to prepare your steaks in the morning, the longer they can marinate, the better.

Once the grill is to temp (about 400-425) spray it generously with grill spray and put the meat in the hot zone. I don’t worry about grill mark because it gets sliced up later.

Back inside, slice your onion into half-inch rings. Brush some olive oil on the rings. This isn’t to keep them from sticking – onions are naturally non-stick. This will help them retain their moisture while they brown.

Wash and slice the bell peppers in half lengthwise. Put the onions and peppers on the warm zone of the grill. Flip the steaks.

Close your grill and let everything cook for 4-5 minutes. Flip everything and let food continue to cook, grill closed. Repeat for 25-30 minutes, depending on how consistently your grill heats.

Meanwhile, cover a deep-sided dish tightly with aluminum foil. When the food is done, use this dish to put the food in, covered tightly.

Inside, pull elements out in groups to slice, keeping other food tightly covered to preserve heat and moisture. I start with the onions, cutting the rings in half. Return to dish. Pull out pepper halves. Remove seeds/stems and cut into matchsticks. Return to dish. Last, pull out each steak one by one and slice thinly.

Toss together with tongs and serve with desired toppings.


  1. My husband would love this!

  2. Great tip for the onions with the olive oil! I've never grilled before, but this break down makes it seem pretty easy.

  3. Yeah, before I started doing that, they would shrivel up and discolor REALLY quickly. This way they still get nice grill marks on them and retain their basic oniony goodness :)

  4. YUM! that looks amazing!!!

  5. Hi JG. I am sure you have had a barrage of Jamberry folks inundate you with information so I will be brief. A couple of things.....I used acrylics for over 25 years and they do enormous damage to your nails over time....they weaken them so that if you have damaged nails, Jamberry can be a challenge. While I would NEVER malign another consultant....I am ALWAYS mindful of what my customers' concerns are before they use Jamberry so I can tailor their application. In addition to the curves of your nails you may have some excess oils in your nail bed, especially if you use a lot of hand lotion. While this is necessary for a strong and healthy nail bed, reaching the right ph to have your Jams adhere is equally important. So if you are would like to try them again, I have easy and inexpensive recommendations, one of which is a good base coat, preferably WITHOUT formaldehyde which is hard on our nails and our bodies...some black tea and some dawn dish soap....soaking your nails in black tea with a bit of dawn mixed in makes a HUGE difference in keeping Jams adhered without lifting.

    It makes me sad to think your Jams are sitting in a drawer sparkling for no one.....if you are willing feel free to find me on Facebook and I'll help you out. Not to "get a sale" but genuinely to help you see if you can have some sparkle and not feel like you bought all those Jams for nothing!!

  6. Thanks for commenting, Becky. I understand that you love your Jams and so you want everyone else to love them, too. But I didn't. And you're correct, I have gotten barraged with comments similar to yours, here and on facebook. I get that Jamberry sales reps are very emotionally invested in their products. And it's good to believe in what you're selling.

    But nothing is for everyone. And the bottom line is, if your product cannot be successful from just following the printed directions on the product - if every application must be "tailored" to each customer with tips and tricks that incorporate methods and products outside your product line, and even contradict the printed directions (such as applying to clean nails without a base coat) - it's a defective product. Doesn't function as advertised. Plain and simple. I have no emotional connection to these things, so it doesn't hurt me at all to just shrug my shoulders and say, "Oh well, at least I tried it." If it works for other people, great. Didn't work for me. I'm happy with my OPI.

  7. Personally, I would never recommend using a rice bag to apply nail wraps. Besides being difficult for a beginner to use, they often don't provide enough consistent heat and the moisture from the heated rice can cause the wraps to not adhere properly. It's not listed on the Jamberry site as a recommended application method. I use a blow dryer and get a solid 10 days to 2 weeks with no lifting depending on how rough I am on my nails.

  8. For me the draw of Jamberry is three fold. 1) Even a professional manicure with top shelf polish doesn't last more than a couple days on my nails without chipping. Jamberry stays on 10 days to 2 weeks on my nails. 2) I can get more intricate and cleaner-looking designs than any manicurist has ever been able to offer me. 3) Jamberry nail wraps contain considerably less harsh chemicals than most nail polishes on the market today. And I can remove them by soaking and working them off with olive oil instead of the fume-filled, headache-inducing polish remove I had to use to get nail polish off.

    I own 50+ bottles of nail polish because I loved painting my nails even though the results were short-lived. But now that I know how to use Jamberry I rarely paint them anymore. (And I too do my nails while watching my favorite shows.) I also had acrylics for over a year and once I had them removed it took months for my horribly-damaged nails to heal. As long as I hydrate my nails and remove the wraps properly I don't have damage from Jamberry.

    That said, no product is going to be perfect for every person and Jamberry definitely isn't right for everyone. I know lots of ladies who absolutely love it and a couple others whose nails just don't jive with nail wraps.

  9. While I can certainly appreciate your point, every single person produces a different amount of natural oil, has different shaped nails (in terms of curviness as well as ridges), and has different levels of dexterity and grace. You are correct in that not every product is for every person, but that doesn't make the product defective. I have oily nail beds and I use a LOT of lotion. So I have to wash my hands with soap, buff my nails, and use an alcohol swab to ensure my nails are clean (and yes, while you have to apply them on clean nails, that's literally referring to cleaning them, not leaving them bare - you can apply them on top of lacquer, polish, acrylic, gel, and other wraps just fine) in order for them to apply properly. I have an easier time using the rice bag method because I am not very dexterous and I can apply my wraps more evenly prior to heat.

    Also, the Jamberry wraps do not do anything to cause your nails to crack or break. They also are not designed to protect our nails from either one. Yes, acrylic nails prevent your nails from breaking, but that's because you're actually adhering acrylic to your nail. Yes, they do damage your nails because they prevent your nails from breathing. Maintaining the nails consistently over time actually makes this worse because your nails don't receive enough oxygen for a longer period of time. This is what weakens your nails. Depending on how long your nails have had to heal since you stopped using acrylic, it is possible that your nails are cracking and breaking for that reason (I have seen this with other people).

    I am very sorry that you've had such a poor experience; however, thousands of people apply them successful and they last for 2+ weeks. They do function as advertised; they just don't work well for you.

  10. Clean & buffed, yes. Bare, not exactly. :) Jamberry has a strengthening base coat you can use (or any base coat), and also a smoothing base coat. You can also layer the wraps right over the lacquer. I say the lacquer specifically, because it's thicker and stronger. I've had people layer the wraps over regular polish (thinking the wraps would help the polish) and they come off quickly, because the polish isn't strong enough. Message me with any questions. :)


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