Description
This Steak Fajitas recipe features tender slices of skirt, flank, sirloin, or hanger steak marinated with a flavorful blend of spices and lime juice, then cooked with vibrant bell peppers and onions. Served with warm tortillas and classic condiments like sour cream, guacamole, and salsa, this dish makes a perfect quick and easy meal for any occasion.
Ingredients
Scale
Steak and Marinade
- 2 pounds skirt, flank, sirloin, or hanger steak, sliced into 1/2 inch strips
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- Pinch of cayenne pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
Vegetables
- 1 red bell pepper, deseeded and sliced into thin strips
- 1 green bell pepper, deseeded and sliced into thin strips
- 1 medium onion, peeled and sliced into thin strips
Serving
- 6-8 tortillas, warmed
- Sour cream, for serving
- Guacamole, for serving
- Salsa, for serving
Instructions
- Prepare the Marinade and Marinate: 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 all ingredients are thoroughly mixed. Pour one-third of the marinade into a sealable bag with the steak strips. Pour another third of the marinade into a separate sealable bag with the sliced peppers and onions. Reserve the remaining marinade in the jar for cooking.
- Marinate: Seal both bags tightly and refrigerate them for at least one hour or up to overnight, allowing the steak and vegetables to absorb the flavors.
- Cook Vegetables: When ready to cook, heat a large skillet over medium-high heat. Add the marinated vegetables without the marinade and sauté for about 5 minutes or until they are tender-crisp. Remove the vegetables from the skillet and set aside on a plate.
- Cook Steak: Using the same skillet, add the marinated steak strips along with the reserved marinade from the jar. Cook the steak for 7-10 minutes, stirring occasionally, until fully cooked and slightly browned.
- Combine and Finish Cooking: Return the cooked vegetables to the skillet with the steak. Stir everything together and cook for an additional 1-2 minutes to blend the flavors and heat through.
- Serve: Serve the steak and vegetable mixture hot with warmed tortillas and your choice of sour cream, guacamole, and salsa for garnishing.
Notes
- Steak fajitas make a quick and easy meal perfect for weeknight suppers or weekend celebrations!
- Use skirt, flank, sirloin, or hanger steak for best flavor and tenderness.
- Marinate the steak and vegetables longer for deeper flavor infusion.
- Adjust cayenne pepper amount to control the spiciness of the dish.
- Serve immediately with warm tortillas and your favorite toppings like sour cream, guacamole, and salsa.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3 g
- Sodium: 485 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg
