Here’s a classic Steak Fajitas recipe—sizzling, flavorful, and perfect for a quick weeknight dinner.
Ingredients (Serves 4)
For the steak and marinade:
- 1 lb (450 g) flank steak, skirt steak, or sirloin, thinly sliced against the grain
- 2 tbsp olive oil
- 2 tbsp lime juice (about 1 lime)
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
For the vegetables:
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 1–2 tbsp olive oil
- Salt and pepper, to taste
To serve:
- Flour or corn tortillas
- Optional toppings: sour cream, guacamole, salsa, shredded cheese, fresh cilantro, lime wedges
Instructions
- Marinate the steak:
- In a bowl, combine olive oil, lime juice, garlic, chili powder, paprika, cumin, salt, and pepper.
- Toss the sliced steak in the marinade and let sit at least 20–30 minutes (or up to 2 hours in the fridge).
- Cook the vegetables:
- Heat 1–2 tbsp olive oil in a large skillet or cast-iron pan over medium-high heat.
- Sauté onions and bell peppers 5–7 minutes until tender-crisp and slightly caramelized. Remove from pan and set aside.
- Cook the steak:
- In the same skillet, add steak slices in a single layer. Cook 2–3 minutes per side until browned and cooked to your liking.
- Combine & serve:
- Return vegetables to the pan and toss with steak.
- Warm tortillas in a dry skillet or microwave.
- Serve steak and veggies on tortillas with your favorite toppings.
✨ Tips:
- For more flavor, use a cast-iron skillet and cook on high heat to get a nice sear.
- Don’t overcrowd the pan; cook steak in batches if needed.
- Add a splash of lime juice right before serving to brighten flavors.
If you want, I can also give a sheet-pan version where everything cooks together in the oven—super easy cleanup and equally delicious.
Do you want me to do that version too?
