Description
Steak Fajitas are a flavorful and easy-to-make Mexican-American main course featuring marinated flank or skirt steak cooked to perfection with sautéed bell peppers and onions. Served with warm tortillas and optional toppings like sour cream, guacamole, salsa, shredded cheese, and cilantro, this dish is perfect for a satisfying Tex-Mex dinner.
Ingredients
Scale
Steak and Marinade
- 1 ½ pounds flank or skirt steak
- 3 tablespoons olive oil (divided)
- 2 tablespoons lime juice
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
To Serve
- Warm flour tortillas (or corn tortillas for gluten-free)
- Optional toppings: sour cream, guacamole, salsa, shredded cheese, cilantro
Instructions
- Prepare the Marinade and Marinate the Steak: In a small bowl, combine 2 tablespoons of olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this marinade evenly over both sides of the steak. Cover and refrigerate for at least 30 minutes, or up to 8 hours, to enhance flavor and tenderness.
- Cook the Steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated steak and cook for approximately 4 to 5 minutes on each side for medium-rare, or longer if preferred. Once cooked, remove the steak from the skillet and let it rest for 5 to 10 minutes to retain juices. Slice thinly against the grain for optimal tenderness.
- Sauté the Vegetables: In the same skillet, add the sliced red bell pepper, green bell pepper, and yellow onion. Sauté for 5 to 7 minutes until the vegetables are tender and slightly charred, developing a rich flavor.
- Combine and Serve: Return the steak slices to the skillet to warm through if desired, or serve separately. Serve the steak and sautéed vegetables hot with warm tortillas and your choice of optional toppings such as sour cream, guacamole, salsa, shredded cheese, and cilantro for a complete fajita experience.
Notes
- Flank or skirt steak are ideal cuts for fajitas due to their flavor and texture.
- Marinating the steak for at least 30 minutes significantly improves tenderness and flavor infusion.
- For an alternative cooking method, you may grill the steak instead of pan-searing for added smoky taste.
- Use corn tortillas instead of flour tortillas to make this dish gluten-free.
