Description
Sizzling steak fajitas will rock your dinner table with bold Tex-Mex flavor and easy homemade magic. Grab some tortillas, slice up those peppers, and get ready for a super quick meal that brings restaurant-style deliciousness right to your kitchen.
Ingredients
Scale
Proteins:
- 2 pounds skirt (flank, sirloin, or hanger) steak
Vegetables:
- 1 red pepper
- 1 green or yellow pepper
- 1 medium onion
- 2 cloves garlic
Seasonings and Liquids:
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 1 pinch cayenne pepper
- 6–8 tortillas
Instructions
- Transfer 2 pounds of sliced steak strips into one sealable plastic bag and 1 red, 1 green/yellow pepper, and 1 medium onion (all thinly sliced) into another bag.
- Whisk 3 tablespoons olive oil, 1 tablespoon lime juice, ½ teaspoon chili powder, 1 teaspoon cumin, pinch of cayenne, ½ teaspoon salt, ½ teaspoon black pepper, and 2 minced garlic cloves in a sealed jar until thoroughly combined.
- Drizzle ⅓ of the marinade over steak, another ⅓ over vegetables, and keep remaining marinade for later cooking.
- Seal bags tightly and refrigerate for minimum 60 minutes or up to 12 hours for deeper flavor infusion.
- Preheat a large skillet to 375°F with medium-high heat setting.
- Sauté vegetables for exactly 5 minutes until they reach tender-crisp texture, then transfer to a separate plate.
- Cook steak strips in same skillet for 7-10 minutes, achieving your preferred level of doneness.
- Return vegetables to skillet, pour remaining marinade, and stir everything together for 2 minutes.
- Warm 6-8 tortillas and pile steak and vegetable mixture inside.
- Customize with optional garnishes like salsa, guacamole, or shredded cheese.
Notes
- Marinate the steak for maximum flavor by letting it sit in the refrigerator overnight, which helps tenderize the meat and infuse it with zesty spices.
- For tender steak strips, slice against the grain and use a hot skillet to get a nice sear that locks in the juices and creates delicious caramelization.
- Vegetarian friends can swap steak for firm tofu or portobello mushrooms, which absorb the marinade beautifully and provide a hearty texture.
- Keep extra marinade on hand to drizzle over the finished fajitas, ensuring every bite bursts with bold southwestern flavor.
- Prep Time: 5 minutes (plus at least 1 hour marinating)
- Cook Time: 12-15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 435 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 100 mg