Steak Fajitas are a vibrant and mouthwatering dish that brings the flavors of Tex-Mex cuisine right to your table.
Featuring tender strips of steak, colorful peppers, and onions, all marinated in a zesty blend of lime juice, chili powder, and cumin, this dish is as delicious as it is visually appealing.
The marinated steak is cooked to perfection, with a slight char on the edges, and combined with crisp-tender vegetables, creating a sizzling, savory meal.
Wrapped in warm tortillas and served with your favorite toppings, Steak Fajitas are perfect for a festive dinner or a casual weeknight treat.
Ingredients:
2 pounds skirt, flank, sirloin, or hanger steak sliced into ½ inch strips
1 red pepper deseeded and sliced into thin strips
1 green or yellow pepper deseeded and sliced into thin strips
1 medium onion peeled and sliced into thin strips
3 tablespoons olive oil
1 tablespoon lime juice
1/2 teaspoon chili powder
1 teaspoon ground cumin
pinch cayenne pepper
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
2 cloves garlic minced
6-8 tortillas warmed
Instructions:
Place the steak into a sealable bag. Place the peppers and onion into a separate sealable bag.
Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined.
Pour ⅓ of the marinade over steak, ⅓ of marinade over vegetables and reserve the remaining marinade in the jar for using when cooking the steak fajitas.
Seal the bags tightly and refrigerate for one hour to overnight.
When ready to cook, heat a large skillet over medium-high heat.
Pour the vegetables into the skillet and cook until just tender crisp, about 5 minutes.
Remove the vegetables from the skillet to a plate and add steak strips to the same skillet.
When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet along with the reserved marinade.
Serve with warm tortillas and desired optional garnishes.
To elevate your Steak Fajitas, consider these variations and tips: Swap the steak for chicken, shrimp, or tofu and adjust the marinade and cooking time accordingly.
Enhance the dish by adding vegetables like mushrooms or zucchini, or spice it up with extra cayenne pepper or jalapeño.
Experiment with different spices in the marinade, such as smoked paprika or coriander, and add garnishes like fresh cilantro, avocado, or cheese.
For optimal flavor, marinate the steak and vegetables for at least an hour, or overnight for best results.
Cook over high heat for a perfect sear, and let the steak rest before slicing to retain its juices.
Warm tortillas before serving and enjoy the fajitas immediately for a hot, flavorful meal.
To store Steak Fajitas, keep the cooked steak, vegetables, and tortillas in separate airtight containers.
Refrigerate them for up to 3-4 days, reheating the steak and vegetables in a skillet or microwave, and warming the tortillas in a dry skillet or oven.
For longer storage, freeze the steak and vegetables in freezer-safe containers for up to 2-3 months and freeze the tortillas separately.
When ready to use, thaw the frozen components in the refrigerator before reheating.
Gently reheat the steak and vegetables to avoid overcooking and warm the tortillas before serving for the best texture and flavor.