Description
These sizzling Steak Fajitas feature tender marinated steak, charred bell peppers, and onions served in warm tortillas. Perfect for a weeknight meal or a family gathering, they’re bursting with classic Tex-Mex flavors.
Ingredients
Scale
For the Marinade:
- 1/4 cup olive oil
- 1/4 cup fresh lime juice (about 2 limes)
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper, to taste
For the Steak:
- 1 lb flank steak or skirt steak
- 1 tablespoon olive oil (for cooking)
For the Fajita Vegetables:
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 large onion, thinly sliced
To Serve:
- Flour or corn tortillas, warmed
- Sour cream
- Fresh cilantro, chopped
- Sliced jalapeños
- Salsa or pico de gallo
- Lime wedges
Instructions
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Marinate the Steak:
- In a large bowl, whisk together olive oil, lime juice, minced garlic, Worcestershire sauce, soy sauce, cumin, chili powder, salt, and pepper.
- Place the steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated. Marinate in the refrigerator for at least 30 minutes, up to 4 hours for maximum flavor.
-
Cook the Steak:
- Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat.
- Remove the steak from the marinade, allowing excess to drip off, and cook for about 4-5 minutes per side, or until it reaches your desired level of doneness.
- Transfer the steak to a cutting board, cover loosely with foil, and let it rest for 5 minutes.
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Cook the Vegetables:
- In the same skillet, add a bit more oil if needed, and toss in the sliced bell peppers and onion.
- Sauté over medium-high heat for 5-7 minutes until the vegetables are tender and slightly charred. Season with salt and pepper to taste.
-
Slice the Steak:
- Slice the steak thinly against the grain to keep it tender.
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Assemble the Fajitas:
- Serve the sliced steak and sautéed vegetables with warmed tortillas. Top with sour cream, cilantro, sliced jalapeños, salsa, and a squeeze of lime.
Notes
- Variations: Substitute the steak with chicken or shrimp for a different take on fajitas.
- Serving Tip: Serve on a hot skillet for an extra “sizzle” effect at the table.