Fajita Steak and Potatoes

A new twist on fajitas! Incredibly flavorful, sizzling steak with caramelized peppers and onions - everything you love, plus roasted potatoes! You can choose to stuff everything into tortillas, or not...(for a gluten-free, satisfying feast). Either way, you'll be happy. 

If you follow my blog, you know we dig fajitas in my house. Like REALLY go to town with them. You may also know that I don't like to repeat recipes... My fajita marinade below is killer; tried and true and made with pantry staples. We love it, so I rarely tweak it much. But this time, I decided to beef up the skillet with roasted potatoes. Olive oil-tossed, chili-seasoned, roasted potatoes. Man! What an amazing addition!

I realize that adding roasted potatoes doesn't change the game THAT much; but it changes things just enough to make things interesting. You can stuff the potatoes right into the tortillas; or you can skip the tortillas entirely and load up your plate with meat, potatoes and vegetables! This is a crowd-pleasing, ultra-versatile meal that you must put on your to-do list!

Fajita Steak and Potatoes 

3 tablespoons soy sauce or liquid aminos
2 teaspoons Worcestershire sauce
2 teaspoons honey
2 teaspoons liquid smoke
1 teaspoon red wine vinegar or cider vinegar
2 teaspoons chili powder, divided
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Salt and ground black pepper
1 1/4 pounds steaks, such as skirt steak, flank steak or thin-cut steak
1 pound small red or gold potatoes, cut into wedges
2 tablespoons olive oil, divided
1 green bell pepper, seeded cut into thin strips
1/2 cup sliced red onion
Flour tortillas, optional
Optional fillings/toppings: 
Chopped green onions
Chopped fresh cilantro
Crumbled cotija cheese or shredded cheddar cheese

In a shallow dish or plastic freezer bag, combine the soy sauce, Worcestershire sauce, honey, liquid smoke, vinegar, 1 teaspoon of the chili powder, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well (or zip the bag and shake well). Add the steak to the marinade and turn to coat. Cover (or zip the bag) and marinate for 30 minutes (and up to 12 hours; refrigerate when marinating for longer than 30 minutes).
Meanwhile, preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
In a large bowl, combine the potatoes, 1 tablespoon of the oil and remaining teaspoon of chili powder. Stir to coat. Transfer the potatoes to the prepared pan and spread out in a single layer. Season with salt and pepper. Roast for 20 to 25 minutes, until golden brown and tender.
While the potatoes cook, heat the remaining oil in a large skillet (or use it to brush a grill pan or griddle) and heat the pan to medium-high. Add the bell pepper and onion and cook for 3 to 5 minutes, until soft. Season with salt and pepper and transfer to a plate (keep the pan hot).
Add the marinated steak to the hot pan and cook for 2 to 3 minutes per side for medium-rare meat (if you're using a skillet, you can add the remaining marinade to the pan and simmer until the liquid evaporates and caramelizes).
Remove the steak from the pan and let it rest for 5 minutes (while the steak rests, return the bell pepper and onion to the skillet to keep warm; over low heat). Slice the steak, across the grain, into thin slices. Return the steak to the pan with the bell pepper and onion. Serve with the potatoes, tortillas and optional fillings/toppings.
Serves 4