Description
This steak fajitas recipe features tender strips of skirt, flank, sirloin, or hanger steak marinated with a flavorful blend of spices, lime juice, and olive oil, then cooked with bell peppers and onions. Served with warm tortillas and classic toppings like sour cream, guacamole, and salsa, these fajitas offer a quick and easy meal perfect for weeknight dinners or casual 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
Marinade & Seasoning
- 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
- 2 cloves garlic, minced
To Serve
- 6-8 tortillas, warmed
- Sour cream
- Guacamole
- Salsa
Instructions
- Prepare and Marinate: Place the steak strips into a sealable bag, and peppers and onion into a separate sealable bag. In a jar with a screw-top or tight-fitting lid, combine olive oil, lime juice, chili powder, ground cumin, cayenne pepper, Kosher salt, black pepper, and minced garlic. Shake well until fully blended. Pour one-third of this marinade over the steak, one-third over the vegetables, and reserve the remaining marinade for cooking. Seal both bags tightly and refrigerate for at least one hour or up to overnight to marinate thoroughly.
- Cook the Vegetables: When ready to cook, heat a large skillet over medium-high heat. Add the marinated vegetables to the skillet and cook for about 5 minutes, stirring occasionally, until they are just tender-crisp. Remove the cooked vegetables to a plate and set aside.
- Cook the Steak: In the same skillet, add the marinated steak strips. Cook for approximately 7 to 10 minutes, stirring occasionally, until the steak is cooked through and browned on all sides.
- Combine and Finish: Return the cooked vegetables to the skillet with the steak. Pour in the reserved marinade and stir everything together. Cook for an additional 1-2 minutes to allow flavors to meld and the marinade to heat through.
- Serve: Serve the steak and vegetable mixture hot with warmed tortillas. Offer sour cream, guacamole, and salsa on the side as garnishes for a customizable fajita experience.
Notes
- Steak fajitas make a quick and easy meal perfect for weeknight suppers or weekend celebrations!
- Using a mix of skirt, flank, sirloin, or hanger steak allows you to choose based on preference and availability.
- Marinating the steak and vegetables for longer enhances the flavor and tenderness.
- Ensure the skillet is hot before cooking to get a nice sear on the steak and vegetables.
- Serve immediately with warm tortillas to enjoy the fajitas at their best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 485 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg
