Steak Fajitas
These steak fajitas are all about the marinade — it infuses the meat with incredible flavor and tenderness. Grill the steak for that perfect char, or cook it on the stovetop if you prefer. Add sautéed peppers and onions, and serve in warm tortillas for a restaurant-style meal at home.
Ingredients
Marinade
- ¼ cup olive oil to form the base of the marinade
- ¼ cup fresh lime juice squeezed from about 2 limes
- 2 tablespoons low sodium soy sauce for a savory depth
- 1 tablespoon Worcestershire sauce to enhance umami flavor
- 1 teaspoon ground cumin for warm earthy spice
- 4 cloves garlic minced for bold aromatic flavor
- 1 jalapeño finely chopped with ribs and seeds removed for mild heat
- ½ teaspoon salt to bring all the flavors together
- ½ teaspoon black pepper for balance
- ⅛ teaspoon crushed red pepper flakes optional if you like a little extra heat
Remaining Ingredients
- 1.25 pounds flank steak or skirt steak trimmed and ready for slicing
- 2 tablespoons olive oil divided - for cooking the meat and vegetables
- 3 bell peppers thinly sliced - a mix of red, yellow, and green for color and sweetness
- 1 white or yellow onion thinly sliced for rich, caramelized flavor
- 12 small flour or corn tortillas warmed for serving
- optional toppings: pico de gallo or salsa sour cream, sliced avocado or guacamole, fresh cilantro, or any of your favorites for serving
Instructions
- Combine all marinade ingredients in a zip-top bag or shallow dish. Seal the bag or whisk in the dish to mix thoroughly.
- Add the steak to the marinade, ensuring it’s fully coated. Refrigerate and marinate for at least 1 hour and up to 12 hours, with 4+ hours recommended for maximum flavor.
- Let the steak sit at room temperature for 30 minutes before cooking.
- Heat 1 tablespoon olive oil in a cast iron skillet or grill pan over medium-high heat. Once hot, place the steak in the pan, discarding excess marinade. Cook for 4-8 minutes per side, depending on thickness and desired doneness. Lower the heat to medium if the edges begin to burn. Aim for 145°F for medium or 150°F for medium-well.
- Alternatively, grill the steak outdoors over medium-high heat for 5-8 minutes per side.
- Transfer the cooked steak to a cutting board or clean plate and let it rest for 5-10 minutes before slicing.
- In the same skillet, heat another tablespoon of olive oil. Add the sliced peppers and onions and cook for 7-10 minutes, stirring occasionally, until softened and lightly charred in spots.
- Slice the steak thinly against the grain.
- Warm tortillas in the microwave between two paper towels or briefly in a hot skillet.
- Serve the sliced steak and sautéed veggies in the warm tortillas, adding your favorite toppings.
Notes
Nutrition estimate does not include tortillas or toppings, as these can vary.
Store leftover steak and fajita vegetables in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a skillet on the stove or gently in the microwave-use caution with the microwave to avoid overcooking, which can make the steak tough. You can also reheat in a 350°F oven; cover the dish with foil to retain moisture and keep the steak from drying out.
Store leftover steak and fajita vegetables in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a skillet on the stove or gently in the microwave-use caution with the microwave to avoid overcooking, which can make the steak tough. You can also reheat in a 350°F oven; cover the dish with foil to retain moisture and keep the steak from drying out.