Instructions
Step 1: Pat the steak dry and season both sides generously with paprika, garlic powder, cumin, chili powder, salt, and pepper. Let it rest for 15 minutes.
Step 2: Heat 1.5 tablespoons of olive oil in a large skillet over high heat. Once hot, sear the steak in batches for 3-4 minutes per side until browned. Remove and set aside.
Step 3: In the same skillet, heat the remaining olive oil and butter. Add the sliced onions and bell peppers, cooking for 8-10 minutes until caramelized and soft.
Step 4: Return the steak to the skillet and toss with the peppers and onions. Cook for 2 minutes, then finish with fresh parsley.
Step 5: Meanwhile, heat vegetable oil in a deep pan or fryer to 350 degrees Fahrenheit. Fry the cut potatoes in batches until golden and crispy, about 5-7 minutes per batch. Drain on paper towels and season with salt.
Step 6: Arrange the fresh lettuce, cucumber, and tomatoes on a plate to create the salad base.
Step 7: Plate everything together: arrange the steak fajitas in the center, crispy fries on the side, and fresh salad salad on the other side. Serve immediately and enjoy.
Storage and Reheating Tips
Store leftover steak and peppers in an airtight container in the refrigerator for up to 3 days. Keep the fries and salad separate to maintain their texture and freshness.
To reheat, warm the steak mixture gently in a skillet over medium heat for 3-4 minutes. Reheat fries in a 375 degree Fahrenheit oven for about 5 minutes to restore crispiness.
The fresh salad is best served fresh and not stored. However, you can prepare and store the vegetables separately in the fridge for quick assembly when ready to eat.
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