Milanesa Steak Fajitas
This is the recipe I make when I don't want to think about what to make.
I was at my dad's recently with my family, four of us. We had eaten out too many nights in a row, and everyone was hungry with not much to eat there. So we made a quick stop at the store, spent around $25, and had everything we needed. Milanesa steak fajitas have been my go-to for this type of scenario for years, and part of why is that the recipe asks very little of you. My dad didn't even have the right pan or great knives, and it didn't matter. It still came together.
The reason they work: milanesa steak is cut incredibly thin, which means it cooks in about two minutes per side. You spend more time slicing onions and peppers than you do at the stove, which, honestly, I don't mind. There's something satisfying about the prep: methodical, a little meditative.
The finished result is peppery and juicy, fills the kitchen with a smell that makes everyone hover, and feels just specific enough to feel like a real meal rather than something you threw together (even when it is something you threw together).
Serve with warm tortillas and a spoonful of sour cream or greek yogurt, and you're done.
a few notes before you cook
on the steak: milanesa is sold already pounded thin, you'll find it at most latin grocery stores, and increasingly at larger supermarkets. Because it's so thin, it overcooks fast, so you want the pan hot before it goes in, and you're pulling it off within a minute or two per side.
on the peppers: green bell pepper is what I always use here. It holds up to the heat and adds a slight bitterness that balances the richness of the steak.
on the sour cream or greek yogurt: both work. Greek yogurt adds a little protein and has a tangier flavor. either way, don't skip it, as it brings the whole thing together.
on leftovers: the filling reheats well. Use it in a rice bowl, fold it into a quesadilla, or scramble it with eggs the next morning.
milanesa steak fajitas
Thin-cut milanesa steak cooks in minutes, making these fajitas a quick weeknight meal. Sautéed onions and peppers add sweetness and texture, while warm tortillas and a dollop of sour cream or Greek yogurt bring everything together.
milanesa steak fajitas
yield: 4 servings
ingredients
1 large onion, sliced
1 large green bell pepper, sliced
1–2 tablespoons olive oil
salt, to taste
black pepper, to taste
paprika, to taste
1½ lbs milanesa steak
sour cream or plain Greek yogurt, for serving
8–12 taco-size tortillas
instructions
1. Cook the onions. Heat the olive oil in a large skillet over medium heat. Add the sliced onion and season with salt and pepper. Cook, stirring occasionally, until softened and translucent, about 5–7 minutes.
2. Add the peppers. Add the sliced green pepper to the skillet. Season with a little more salt and pepper. Cook until the peppers begin to soften, about 4–5 minutes.
3. Remove the vegetables. Transfer the onions and peppers to a plate and set aside. You’ll use the same skillet for the steak.
4. Cook the steak. Season both sides of the milanesa steak with salt, pepper, and paprika. Add the steak to the hot skillet and cook briefly on each side until browned and cooked through. Because the steak is very thin, this should only take 1–2 minutes per side.
5. Slice and combine. Remove the steak from the skillet and let it rest for a minute. Slice into thin strips. Return the onions and peppers to the skillet along with the sliced steak. Toss everything together until evenly combined and warmed through.
6. Serve. Warm the tortillas. Spread a spoonful of sour cream or Greek yogurt onto each tortilla. Top with the steak, onions, and peppers. Serve immediately.
