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Steak Fajitas

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These sizzling Steak Fajitas feature tender marinated steak, charred bell peppers, and onions served in warm tortillas. Perfect for a weeknight meal or a family gathering, they’re bursting with classic Tex-Mex flavors.

Ingredients

Scale

For the Marinade:

  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice (about 2 limes)
  • 3 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and black pepper, to taste

For the Steak:

  • 1 lb flank steak or skirt steak
  • 1 tablespoon olive oil (for cooking)

For the Fajita Vegetables:

  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 large onion, thinly sliced

To Serve:

  • Flour or corn tortillas, warmed
  • Sour cream
  • Fresh cilantro, chopped
  • Sliced jalapeños
  • Salsa or pico de gallo
  • Lime wedges

Instructions

  1. Marinate the Steak:

    • In a large bowl, whisk together olive oil, lime juice, minced garlic, Worcestershire sauce, soy sauce, cumin, chili powder, salt, and pepper.
    • Place the steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated. Marinate in the refrigerator for at least 30 minutes, up to 4 hours for maximum flavor.

  2. Cook the Steak:

    • Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat.
    • Remove the steak from the marinade, allowing excess to drip off, and cook for about 4-5 minutes per side, or until it reaches your desired level of doneness.
    • Transfer the steak to a cutting board, cover loosely with foil, and let it rest for 5 minutes.

  3. Cook the Vegetables:

    • In the same skillet, add a bit more oil if needed, and toss in the sliced bell peppers and onion.
    • Sauté over medium-high heat for 5-7 minutes until the vegetables are tender and slightly charred. Season with salt and pepper to taste.

  4. Slice the Steak:

    • Slice the steak thinly against the grain to keep it tender.

  5. Assemble the Fajitas:

    • Serve the sliced steak and sautéed vegetables with warmed tortillas. Top with sour cream, cilantro, sliced jalapeños, salsa, and a squeeze of lime.

Notes

  • Variations: Substitute the steak with chicken or shrimp for a different take on fajitas.
  • Serving Tip: Serve on a hot skillet for an extra “sizzle” effect at the table.

Find it online: https://ukfinda.com/steak-fajitas/