Prep Time: 20 minutes
Cook Time: 20 minutes

When it comes to a quick and easy weeknight meal, it doesn’t get much better than fajitas. And when you use Browsey's Wagyu as the protein, you’re sure to end up with an impressive meal. This recipe includes all the classics like bell peppers, mushrooms, and onions. We recommend using red, green, yellow, or orange bell peppers for varied sweetness and beautiful colors. However, any bell peppers you have on hand will work.

Baby Portobello mushrooms are used for the depth of flavor that pairs wonderfully with our rich, beefy Wagyu steaks, or ground Wagyu. However, feel free to use large Portobello caps cut into strips—they will serve as a more than suitable substitute. The homemade fajita seasoning mix is a great way to avoid the preservatives and excess sodium usually included in the packaged variety.

To make this recipe super simple, you’ll be slicing the cut of Wagyu steak before cooking. Be sure to slice across the grain to get the most tenderness out of your meat. Then the Wagyu slices are quickly marinated in lime juice and tossed with the seasoning. The result is a slightly tangy, incredibly flavorful fajita filling you’ll want to make again and again.

Makes 4 servings.

Ingredients

For the Fajita Seasoning Mix:

• 2 teaspoons of Chipotle chili powder (any kind of chili powder will work)
• 1 teaspoon of smoked paprika
• 1 teaspoon of cumin
• ½ teaspoon of garlic powder
• ½ teaspoon of onion powder
• 1 teaspoon of dried oregano
• 1 teaspoon of kosher salt
• 1 teaspoon of raw sugar (omit if you prefer sugar-free)
• ¼ cayenne of pepper
• ½ teaspoon of coriander

For the Wagyu Steak Fajitas:

• 1-2 pounds of Wagyu steak (Ground Wagyu also works, and is equally delicious)
• 2 tablespoons of Fajita seasoning (recipe below)
• 4 limes, reserving two for serving
• 2-3 bell peppers, sliced into strips
• 1 onion, sliced
• 2 cloves of garlic, minced
• 8 ounces of baby Portobello mushrooms, sliced
• 1 teaspoon of red pepper flakes (optional)
• 2 tablespoon of grapeseed or avocado oil (any oil with a high smoke point will work)
• Salt and pepper to taste
• 8 flour tortillas

Instructions

For the Fajita Seasoning Mix:

Mix all the spices together and store the mixture in an airtight container. Seasoning can be stored in a cool, dry area for up to 3 months.

For the Wagyu Steak Fajitas:

1. Start by slicing your Wagyu steaks across the grain into strips about 1 inch thick. In a medium bowl, coat the steak slices with the juice of 2 limes. Sprinkle the seasoning mix over the meat and let it sit for about 15 minutes before cooking.
2. Heat a cast iron skillet on medium-high and add 1 tablespoon of oil. Arrange flank steak strips in the pan and cook for 1-2 minutes per side. You want a nice sear on each side but keep to medium-rare doneness.
3. Remove steak strips and set them aside. Do not wipe or clean the pan.
4. Add the peppers, onions, and mushrooms to the pan with a sprinkle of salt and pepper and sauté for 10 minutes or so, until slightly charred and soft. Add pepper flakes, if using, and garlic and sauté for another 2-3 minutes. Turn off heat.
5. Return cooked steak strips to the pan and toss to combine.
6. Cut remaining limes into wedges.
7. Serve on warmed tortillas with lime wedges and any other desired toppings. Enjoy!