Celebrate National Fajita Day with WDIV Viewer Savings

The sizzling and savory dish we call fajitas dates back to the 1930s when Mexican vaqueros (cowboys) in Southwest Texas first served them up.

They started by using throwaway cuts of beef, but they soon became a Tex-Mex staple and expanded into the numerous versions we enjoy today.

Tuesday, August 18th is National Fajita Day. No doubt, many local restaurants are celebrating. Recently, the owner of the Blind Owl Restaurant appeared on Local 4 News to show us how they cook up their Blind Owl-style Sizzling Steak Fajitas.

To help with the celebration, if you go to the Blind Owl on August 18th and mention WDIV, you’ll get $10 off your meal. You can make reservations at blindowlrestaurant.com

Plus, if you’re a teacher, the restaurant will be holding Teacher Appreciation Week from August 24th to 28th with the same deal. Just show your teacher ID, and you can get $10 off your bill during that special offer.

On the other hand, if you want to try to make your own Sizzling Steak Fajitas at home, the restaurant has shared its recipe for you to use.

Blind Owl–Style Sizzling Steak Fajitas

Serves: 4

Prep time: 15 minutes, plus marinating

Cooking time: 15 minutes

Blind Owl’s menu features its “Sizzling Flamin Fajitas” with a choice of steak, chicken or shrimp, tossed with bell peppers, onions, and tomatoes. Blind Owl Restaurant

Ingredients

• For the steak and marinade:
• 1½ pounds skirt or flank steak
• 3 tablespoons olive oil
• Juice of 2 limes
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For the vegetables:

• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large onion, sliced
• 1 medium tomato, cut into wedges
• 1 tablespoon olive oil
• Salt and pepper to taste

For serving:

• 8 warm flour tortillas
• Pico de gallo
• Guacamole
• Sour cream or crema
• Shredded cheese
• Fresh cilantro
• Lime wedges
• Sliced jalapeños, optional

Preparation

1. Combine the olive oil, lime juice, garlic and seasonings in a bowl. Add the steak, coat thoroughly and refrigerate for at least 30 minutes or up to four hours.
2. Remove the steak from the refrigerator approximately 20 minutes before cooking. Heat a cast-iron skillet or grill pan over high heat.
3. Cook the steak for approximately three to five minutes per side, depending on its thickness and desired doneness. Transfer it to a cutting board and let it rest for five to 10 minutes.
4. Add one tablespoon of oil to the skillet. Cook the peppers and onions for four to six minutes, stirring occasionally. Add the tomato during the final minute.
5. Slice the rested steak thinly against the grain. Return it to the skillet and toss it briefly with the vegetables.
6. Serve immediately with warm flour tortillas and the desired toppings.