Description
There is something magical about a sizzling plate of beef fajitas. The smell of caramelized onions, smoky seared peppers, and juicy steak hits you even before the plate lands on your table. This beef fajita recipe brings that same restaurant-quality flavor straight to your home kitchen without the need for a fancy grill or special equipment. Juicy, flavorful steak, a vibrant mix of peppers and onions, and a quick marinade are all you need to make the best fajitas of your life. Whether you are cooking for family, friends, or just craving something amazing for dinner, this recipe is simple, fast, and unbelievably satisfying.
Ingredients
1 1/2 pounds skirt steak or flank steak
1/4 cup olive oil
1/4 cup fresh lime juice (about 2 limes)
3 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 large red bell pepper, thinly sliced
1 large yellow bell pepper, thinly sliced
1 large green bell pepper, thinly sliced
1 large onion, thinly sliced
Flour tortillas for serving
Optional toppings: guacamole, salsa, sour cream, shredded cheese, jalapeños, chopped cilantro
Instructions
In a medium bowl, whisk together olive oil, lime juice, soy sauce, Worcestershire sauce, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. This marinade is packed with flavor and will tenderize the steak while infusing it with a smoky, slightly tangy profile.
Place the steak in a large zip-top bag or shallow dish. Pour the marinade over the steak, making sure it is fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes and up to 8 hours. The longer it marinates, the deeper the flavor will be. If you are tight on time, even a short 30-minute soak will make a big difference.
When you are ready to cook, heat a large cast-iron skillet or heavy-bottomed pan over high heat. Let it get very hot, almost smoking. A super hot skillet is key to getting that perfect sear on your steak without overcooking the inside.
Remove the steak from the marinade and pat it dry with paper towels. This step is important because excess moisture will steam the meat instead of searing it. Drizzle a little oil into the hot skillet and carefully lay the steak in. Sear for about 3 to 4 minutes per side for medium-rare, adjusting depending on the thickness of your cut. You are looking for a deep brown crust but still juicy inside.
Transfer the cooked steak to a cutting board and let it rest for 5 to 10 minutes. Resting allows the juices to redistribute throughout the meat, so they do not all spill out when you slice it. After resting, slice the steak thinly against the grain. Cutting against the grain shortens the muscle fibers, making each bite incredibly tender.
While the steak rests, add the sliced peppers and onions to the same skillet you used for the meat. There will be delicious browned bits left in the pan, and you want to scoop up all that flavor. Cook the veggies over medium-high heat for about 4 to 6 minutes, stirring occasionally, until they are tender-crisp and slightly charred around the edges. You do not want them too soft; they should still have a little bite.
Once the peppers and onions are cooked, you can either toss the sliced steak back into the skillet to mingle with the veggies or keep them separate for serving. Warm your tortillas either wrapped in foil in the oven, directly over a gas flame for a little char, or quickly in a dry skillet.
Notes
Load up each tortilla with slices of juicy steak, colorful peppers and onions, and any toppings you love. Some classic choices are guacamole, salsa, sour cream, shredded cheese, jalapeño slices, and fresh chopped cilantro. Serve with a side of Mexican rice, refried beans, or a simple green salad with a citrusy vinaigrette. A squeeze of fresh lime over the top brightens all the flavors and ties everything together beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~300 calories
- Protein: ~25g