🌶️ Spicy Steak Fajitas
Tender strips of seasoned steak, colorful peppers, and onions cooked together in a smoky, spicy marinade. Perfect for warm tortillas with your favorite toppings!
🥩 Ingredients
For the steak:
1½ lbs (680 g) flank steak or skirt steak
2 tbsp olive oil
2 tbsp fresh lime juice
3 cloves garlic, minced
1 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
½ tsp cayenne pepper, or more to taste
½ tsp dried oregano
1 tsp salt
½ tsp black pepper
For the vegetables:
1 large yellow onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow or orange bell pepper, sliced
1 jalapeño, thinly sliced
1 tbsp olive oil
For serving:
8–10 flour or corn tortillas
Fresh cilantro, chopped
Lime wedges
Sour cream
Guacamole or sliced avocado
Shredded cheese
Salsa or pico de gallo
👩🍳 Instructions
Marinate the steak:
In a bowl, whisk together olive oil, lime juice, garlic, chili powder, smoked paprika, cumin, cayenne, oregano, salt, and black pepper.
Add the steak and coat thoroughly. Cover and refrigerate for 30 minutes to 4 hours. Don’t marinate overnight because the lime juice can affect the texture.
Cook the steak:
Remove the steak from the marinade and pat it lightly dry. Heat a large cast-iron skillet or grill pan over high heat.
Cook the steak for about 3–5 minutes per side, depending on thickness and desired doneness. Transfer to a cutting board and let rest for 5–10 minutes.
Cook the vegetables:
Add 1 tablespoon olive oil to the same hot skillet. Add onion, bell peppers, and jalapeño. Cook for 5–7 minutes, stirring occasionally, until tender-crisp and slightly charred.
Slice the steak:
Slice the rested steak thinly against the grain. This is the key to keeping the fajita meat tender.
Return the sliced steak to the skillet with the vegetables and toss together for 1–2 minutes to warm through.
Serve:
Warm the tortillas and fill them with the spicy steak and peppers. Top with cilantro, lime juice, sour cream, guacamole, cheese, and salsa.
