Description
Flavorful and tender steak fajitas with vibrant bell peppers and onions, perfect for a customizable and delicious meal.
Ingredients
Scale
- 1.5 lbs flank steak, skirt steak, or sirloin steak, trimmed
- 1/4 cup olive oil
- 1/4 cup lime juice, freshly squeezed (about 2–3 limes)
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced (optional, for color)
- 1 large yellow onion, thinly sliced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 12–16 flour tortillas, warmed
- Your favorite toppings: sour cream, guacamole, salsa, shredded cheese, chopped cilantro, lime wedges
Instructions
- Prepare the Marinade: In a medium-sized bowl, whisk together the olive oil, lime juice, soy sauce, Worcestershire sauce, minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using).
- Marinate the Steak: Place the steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated. Refrigerate for at least 30 minutes, or up to overnight, flipping occasionally.
- Slice the Vegetables: Wash and dry the bell peppers and onion. Remove the stems and seeds from the bell peppers and slice them thinly. Peel the onion and slice it thinly as well.
- Sauté the Vegetables: Heat the olive oil in a large skillet or cast-iron skillet over medium-high heat. Add the sliced bell peppers and onion. Cook, stirring occasionally, until tender-crisp, about 8-10 minutes. Season with salt and pepper.
- Set Aside: Remove the vegetables from the skillet and set them aside in a bowl. Cover them to keep them warm.
- Prepare the Skillet or Grill: If using a skillet, heat it over high heat until it’s very hot. If using a grill, preheat it to medium-high heat.
- Remove Steak from Marinade: Remove the steak from the marinade and discard the marinade. Pat the steak dry with paper towels.
- Sear the Steak: Carefully place the steak in the hot skillet or on the preheated grill. Sear it for 3-4 minutes per side for medium-rare, or longer if you prefer it cooked more.
- Rest the Steak: Remove the steak from the skillet or grill and place it on a cutting board. Cover it loosely with foil and let it rest for at least 5-10 minutes.
- Slice the Steak: After the steak has rested, use a sharp knife to slice it thinly against the grain.
- Warm the Tortillas: Warm the flour tortillas according to package directions.
- Combine Steak and Vegetables: Add the sliced steak to the skillet with the sautéed vegetables. Toss them together to combine and warm them through.
- Assemble the Fajitas: Place a portion of the steak and vegetable mixture in the center of a warm tortilla.
- Add Toppings: Top with your favorite toppings, such as sour cream, guacamole, salsa, shredded cheese, chopped cilantro, and lime wedges.
- Serve Immediately: Fold the tortilla in half or roll it up and serve immediately. Enjoy!
Notes
- For best flavor, marinate the steak overnight.
- Don’t overcook the steak; aim for medium-rare or medium.
- Slice the steak against the grain for maximum tenderness.
- Get creative with your toppings!
- Flank steak, skirt steak, and sirloin steak are all great choices for fajitas.
- Prep Time: 20 minutes
- Cook Time: 20 minutes