sizzling Steak Fajitas

These sizzling Steak Fajitas feature tender marinated steak, charred bell peppers, and onions served in warm tortillas. Perfect for a weeknight meal or a family gathering, they’re bursting with classic Tex-Mex flavors.

sizzling Steak Fajitas

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• Author: Chef Megan

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Description

These sizzling Steak Fajitas feature tender marinated steak, charred bell peppers, and onions served in warm tortillas. Perfect for a weeknight meal or a family gathering, they’re bursting with classic Tex-Mex flavors.

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Ingredients

Scale 1x2x3x

• 1/4 cupolive oil
• 1/4 cupfresh lime juice(about2limes)
• 3cloves garlic, minced
• 1 tablespoonWorcestershire sauce
• 1 tablespoonsoy sauce
• 1 teaspoonground cumin
• 1 teaspoonchili powder
• Salt and black pepper, to taste
• 1lb flank steakor skirt steak
• 1 tablespoonolive oil(for cooking)
• 1red bell pepper, thinly sliced
• 1yellow bell pepper, thinly sliced
• 1green bell pepper, thinly sliced
• 1large onion, thinly sliced
• Flour or corn tortillas, warmed
• Sour cream
• Fresh cilantro, chopped
• Sliced jalapeños
• Salsa or pico de gallo
• Lime wedges

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Instructions

1. Marinate the Steak:In a large bowl, whisk together olive oil, lime juice, minced garlic, Worcestershire sauce, soy sauce, cumin, chili powder, salt, and pepper.Place the steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated. Marinate in the refrigerator for at least 30 minutes, up to 4 hours for maximum flavor.
2. In a large bowl, whisk together olive oil, lime juice, minced garlic, Worcestershire sauce, soy sauce, cumin, chili powder, salt, and pepper.
3. Place the steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated. Marinate in the refrigerator for at least 30 minutes, up to 4 hours for maximum flavor.
4. Cook the Steak:Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat.Remove the steak from the marinade, allowing excess to drip off, and cook for about 4-5 minutes per side, or until it reaches your desired level of doneness.Transfer the steak to a cutting board, cover loosely with foil, and let it rest for 5 minutes.
5. Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat.
6. Remove the steak from the marinade, allowing excess to drip off, and cook for about 4-5 minutes per side, or until it reaches your desired level of doneness.
7. Transfer the steak to a cutting board, cover loosely with foil, and let it rest for 5 minutes.
8. Cook the Vegetables:In the same skillet, add a bit more oil if needed, and toss in the sliced bell peppers and onion.Sauté over medium-high heat for 5-7 minutes until the vegetables are tender and slightly charred. Season with salt and pepper to taste.
9. In the same skillet, add a bit more oil if needed, and toss in the sliced bell peppers and onion.
10. Sauté over medium-high heat for 5-7 minutes until the vegetables are tender and slightly charred. Season with salt and pepper to taste.
11. Slice the Steak:Slice the steak thinly against the grain to keep it tender.
12. Slice the steak thinly against the grain to keep it tender.
13. Assemble the Fajitas:Serve the sliced steak and sautéed vegetables with warmed tortillas. Top with sour cream, cilantro, sliced jalapeños, salsa, and a squeeze of lime.
14. Serve the sliced steak and sautéed vegetables with warmed tortillas. Top with sour cream, cilantro, sliced jalapeños, salsa, and a squeeze of lime.

Notes

Variations: Substitute the steak with chicken or shrimp for a different take on fajitas.
Serving Tip: Serve on a hot skillet for an extra “sizzle” effect at the table.