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Steak Fajitas

Steak Fajitas
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These quick and easy steak fajitas are packed with bold Mexican flavors, tender marinated skirt or flank steak, and vibrant sautéed bell peppers and onions. Perfect for a weeknight dinner or a fun weekend feast, this recipe comes together in under 30 minutes and allows for versatile customization to suit any taste or dietary preference.

Ingredients

Scale

Steak and Marinade

  • 1 lb skirt or flank steak
  • 2 tbsp olive oil (for marinade)
  • 2 tbsp fresh lime juice
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • Salt and black pepper, to taste

Vegetables

  • 1 each red, green, and yellow bell pepper, thinly sliced
  • 1 large onion, thinly sliced
  • 1 tbsp olive oil (for sautéing)

To Serve

  • Flour or corn tortillas, warmed
  • Optional toppings: guacamole, sour cream, salsa, shredded cheddar or queso fresco, fresh cilantro, diced tomatoes, sliced avocado, sliced jalapeños

Instructions

  1. Prepare the Marinade: Whisk together olive oil, lime juice, minced garlic, cumin, chili powder, paprika, salt, and pepper in a bowl. This marinade will infuse the steak with bold, smoky flavors.
  2. Marinate the Steak: Place the skirt or flank steak in a shallow dish or ziplock bag and pour the marinade over it. Refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  3. Slice the Vegetables: While the steak marinates, thinly slice the bell peppers and onions. Keep the slices uniform for even cooking and a perfect fajita texture.
  4. Cook the Steak: Heat a cast-iron skillet or grill pan over high heat. Remove the steak from the marinade, letting any excess drip off, then sear it for about 3-4 minutes per side until cooked to your liking. Let it rest for a few minutes before slicing against the grain into thin strips.
  5. Sauté the Vegetables: In the same skillet, add a little more olive oil and sauté the bell peppers and onions until they are tender with a slight char—about 6-8 minutes.
  6. Assemble the Fajitas: Warm your tortillas and layer sliced steak and sautéed veggies inside. Add your favorite toppings like guacamole, sour cream, or salsa for extra flair.

Notes

  • Always slice the steak against the grain to keep it tender and easy to chew.
  • Cook the steak and veggies in batches if needed so they sear properly instead of steaming.
  • Heat tortillas on a hot skillet or wrapped in foil to keep them soft and pliable for wrapping.
  • Let the steak rest after cooking to preserve juiciness and improve flavor.
  • Squeeze fresh lime over the finished fajitas just before serving for a burst of zesty brightness.

Nutrition

Keywords: steak fajitas, easy fajitas, quick dinner, Mexican recipe, skirt steak fajitas, flank steak fajitas, weeknight meal

Find it online: https://dailydishez.com/steak-fajitas/