🥩 Steak Fajitas Recipe
Serves 4
Ingredients
For the Steak Marinade
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1 lb flank steak or skirt steak
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2 tablespoons olive oil
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2 tablespoons lime juice
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3 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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1 teaspoon chili powder
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½ teaspoon salt
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½ teaspoon black pepper
For the Vegetables
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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1 yellow bell pepper, sliced
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1 large onion, sliced
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1 tablespoon olive oil
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Salt and pepper to taste
To Serve
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Warm flour or corn tortillas
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Sour cream, guacamole, salsa, shredded cheese (optional)
Instructions
1. Marinate the Steak
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Mix olive oil, lime juice, garlic, cumin, paprika, chili powder, salt, and pepper.
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Coat the steak in the marinade and let it sit at least 30 minutes (or overnight for more flavor).
2. Cook the Steak
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Heat a large skillet or cast-iron pan over medium-high heat.
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Cook steak 3–4 minutes per side (for medium-rare) or to your preference.
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Let the steak rest for 5 minutes, then slice thinly against the grain.
3. Sauté the Vegetables
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In the same pan, add 1 tablespoon olive oil.
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Sauté onions and bell peppers 4–5 minutes until tender-crisp.
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Season with salt and pepper.
4. Assemble the Fajitas
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Place steak slices on a warm tortilla
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Top with sautéed peppers and onions
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Add sour cream, guacamole, salsa, or cheese as desired
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Roll or fold and enjoy!
💡 Tips for Perfect Fajitas
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Use a hot skillet or cast iron for a nice sear on the steak.
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Let steak rest before slicing to retain juices.
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Slice vegetables thinly and cook quickly for crunch and color.
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Add a squeeze of fresh lime before serving for brightness.
If you want, I can also give you a quick sheet-pan version where steak and veggies cook together for less cleanup and fast dinner. Do you want me to do that?
