Description
This Steak Fajitas recipe features tender strips of skirt, flank, sirloin, or hanger steak marinated with a flavorful blend of spices and lime juice, sautéed with vibrant bell peppers and onions. Served with warm tortillas and classic toppings like sour cream, guacamole, and salsa, this dish is a quick, delicious, and satisfying meal perfect for weeknight dinners or festive gatherings.
Ingredients
Scale
Meat
- 2 pounds skirt, flank, sirloin, or hanger steak (sliced into 1/2 inch strips)
Vegetables
- 1 red pepper (deseeded and sliced into thin strips)
- 1 bell pepper (deseeded and sliced into thin strips)
- 1 medium onion (peeled and sliced into thin strips)
- 2 cloves garlic (minced)
Marinade and Seasonings
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- pinch cayenne pepper
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
To Serve
- 6-8 tortillas (warmed)
- Sour cream
- Guacamole
- Salsa
Instructions
- Marinate the steak and vegetables: Place the sliced steak into a sealable bag and the sliced red and bell peppers along with onion into a separate sealable bag. In a jar with a screw-top lid, combine olive oil, lime juice, chili powder, ground cumin, cayenne pepper, Kosher salt, ground black pepper, and minced garlic. Shake well until fully blended. Pour one-third of the marinade over the steak and another third over the vegetables. Reserve the remaining marinade in the jar. Seal the bags tightly and refrigerate for at least one hour, up to overnight, allowing the flavors to penetrate.
- Cook the vegetables: When ready to cook, heat a large skillet over medium-high heat. Add the marinated vegetables to the skillet and sauté until they are just tender-crisp, about 5 minutes. Remove the vegetables from the skillet and set aside on a plate.
- Cook the steak: Using the same skillet, add the marinated steak strips. Cook over medium-high heat, stirring occasionally, until the steak is cooked through and browned, approximately 7 to 10 minutes.
- Combine and finish: Return the cooked vegetables to the skillet with the steak, pour in the reserved marinade, and stir to combine, heating everything through for another 1-2 minutes to meld flavors.
- Serve: Serve the steak and vegetable mixture with warmed tortillas. Accompany with optional garnishes such as sour cream, guacamole, and salsa to enhance the flavor experience.
Notes
- Steak fajitas are a quick and easy meal perfect for busy weeknights or casual weekend celebrations.
- The marinade flavors intensify if allowed to marinate overnight, but one hour is sufficient for good taste.
- Choose your preferred cut of steak for varied texture and flavor; skirt and flank steaks are tender and flavorful.
- Warm the tortillas just before serving to make them pliable and enhance taste.
- Customize toppings such as cheese, fresh cilantro, or jalapeños to suit your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 485 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg
