Description
This steak fajitas recipe offers a quick and flavorful Mexican-inspired dinner. Tender marinated beef strips are combined with sautéed bell peppers and onions, served in warm tortillas. It’s perfect for weeknights or entertaining.
Ingredients
Scale
- 1 1/4 pounds flank steak or skirt steak
- 1/4 cup olive oil
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 medium red onion, thinly sliced
- 8 small flour tortillas
Instructions
- Marinate the Steak: In a large resealable bag or shallow dish, whisk together olive oil, lime juice, soy sauce, Worcestershire sauce, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Add the steak, coating it well. Marinate in the refrigerator for at least 30 minutes (up to 4 hours).
- Cook the Vegetables: Heat a large cast-iron skillet or grill pan over medium-high heat. Add a drizzle of olive oil. Toss in the sliced peppers and onions, seasoning with a pinch of salt. Cook, stirring occasionally, until tender and lightly charred, about 6-8 minutes. Remove from skillet and set aside.
- Sear the Steak: Increase skillet heat to high. Remove steak from marinade, letting excess drip off. Cook for 3-4 minutes per side for medium-rare, or to your desired doneness. Transfer steak to a cutting board and let it rest for 5 minutes.
- Slice and Serve: Thinly slice steak against the grain. Warm tortillas. Assemble fajitas by layering steak, veggies, and your favorite toppings in each tortilla.
Notes
- Always slice your steak against the grain for maximum tenderness.
- Prep your toppings and sides while the steak marinates to save time.
- Do not overcrowd the skillet when cooking vegetables for the best sear.
- For spicy steak fajitas, add sliced jalapeños or a pinch of cayenne to the marinade.
- For veggie fajitas, double the peppers and onions, adding mushrooms or zucchini.
- For chicken fajitas, swap steak for boneless, skinless chicken breasts or thighs.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Pan-Seared/Grilled
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 410 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 18g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 0mg