Here’s a tasty recipe for Steak Fajitas that you can make quickly and easily at home. The key is to marinate the steak for a bit to infuse it with flavor, then cook it to perfection and serve it sizzling with all your favorite fajita toppings!
Steak Fajitas Recipe
Ingredients:
For the Steak Marinade:
- 1 lb flank steak or skirt steak (both work great for fajitas)
- 3 tablespoons olive oil
- 2 tablespoons lime juice (about 1 lime)
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon ground coriander (optional, but adds nice flavor)
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional for heat)
For the Fajitas:
- 1 medium onion, sliced
- 1 bell pepper (any color), sliced
- 1 additional bell pepper (another color for variety), sliced
- 1 tablespoon olive oil for cooking
- Warm flour tortillas (6-inch or 8-inch)
Optional Toppings:
- Sour cream
- Guacamole or sliced avocado
- Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- Salsa or pico de gallo
- Fresh cilantro leaves
- Lime wedges
Instructions:
- Marinate the Steak:
- In a small bowl, whisk together the olive oil, lime juice, garlic, soy sauce, cumin, chili powder, paprika, coriander, onion powder, salt, pepper, and red pepper flakes.
- Place the steak in a resealable plastic bag or shallow dish, and pour the marinade over the steak. Seal the bag or cover the dish, and refrigerate for at least 30 minutes to 2 hours. (You can also marinate overnight for more flavor, if you have the time.)
- Prepare the Veggies:
- While the steak is marinating, slice the onion and bell peppers into thin strips. Set aside.
- Cook the Steak:
- Heat a grill pan or cast-iron skillet over medium-high heat. Once the pan is hot, remove the steak from the marinade and discard any excess marinade.
- Cook the steak for about 4-5 minutes per side for medium-rare, or longer if you prefer it more done. The exact time will depend on the thickness of your steak.
- Once cooked, transfer the steak to a cutting board and let it rest for a few minutes before slicing it thinly against the grain.
- Cook the Vegetables:
- In the same skillet (or another skillet), add 1 tablespoon of olive oil over medium-high heat. Add the sliced onions and peppers and cook, stirring occasionally, for about 5-7 minutes until they’re tender and slightly charred. Season with a little salt and pepper.
- Assemble the Fajitas:
- Warm the flour tortillas in a dry skillet or microwave.
- To serve, layer the sliced steak and cooked peppers and onions onto the tortillas.
- Top with your favorite toppings like sour cream, guacamole, shredded cheese, salsa, or cilantro.
- Serve and Enjoy:
- Serve the fajitas immediately while they’re hot, and don’t forget the lime wedges for a fresh squeeze of citrus on top!
Tips:
- If you prefer to grill the steak, you can do so over medium-high heat for about 4-5 minutes per side, then slice it thinly against the grain.
- To make it a bit more flavorful, you can also add a squeeze of fresh lime juice over the veggies as they cook.
- You can make a fajita bowl by serving the steak and veggies over rice, if you prefer not to use tortillas.
Enjoy these savory, tender steak fajitas! They’re great for a quick weeknight dinner or a fun weekend