Description
Sizzling Mexican Steak Fajitas blend spicy marinated beef with colorful peppers and onions, delivering a fiesta of flavors straight from authentic Tex-Mex cuisine. Delicious family-style cooking brings warmth and excitement to dinner, inviting you to savor each zesty, perfectly grilled bite.
Ingredients
Scale
Proteins:
- 1 lb (454 g) flank steak or skirt steak
Marinade Ingredients:
- ¼ cup (60 ml) olive oil
- ¼ cup (60 ml) fresh lime juice (about 2 limes)
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper, to taste
Vegetables and Accompaniments:
- 1 tablespoon olive oil (for cooking)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 large onion, thinly sliced
- Flour or corn tortillas, warmed
- Sour cream
- Fresh cilantro, chopped
- Sliced jalapenos
- Salsa or pico de gallo
- Lime wedges
Instructions
- Craft a zesty marinade by whisking together olive oil, lime juice, garlic, Worcestershire sauce, soy sauce, cumin, chili powder, salt, and pepper in a large mixing vessel.
- Submerge the steak completely in the marinade within a sealed container or plastic bag, guaranteeing thorough coating. Refrigerate for 30 minutes to 4 hours to allow flavors to penetrate deeply.
- Preheat a large skillet or cast-iron pan to medium-high temperature, adding a drizzle of olive oil to prevent sticking.
- Extract the steak from the marinade, letting excess liquid drip away, then carefully place it in the hot pan.
- Sear the steak for approximately 4-5 minutes on each side, adjusting cooking time based on desired doneness and meat thickness.
- Transfer the cooked steak to a cutting board, loosely tent with aluminum foil, and allow it to rest for 5 minutes to redistribute internal juices.
- Using the same skillet, add additional oil if necessary, then introduce sliced bell peppers and onions.
- Saute the vegetables over medium-high heat, stirring occasionally, until they develop a tender texture and slight char, seasoning with salt and pepper.
- Slice the rested steak against the grain into thin, uniform strips to maximize tenderness.
- Warm tortillas and arrange on a serving platter, then layer with seared steak strips and caramelized vegetables.
- Garnish with fresh cilantro, sour cream, sliced jalapenos, salsa, and a final squeeze of lime for vibrant flavor complexity.
Notes
- Marinate longer for deeper, more intense flavor profiles by extending the marinating time up to 8 hours, but avoid going beyond 12 hours to prevent meat texture breakdown.
- Choose flank or skirt steak cuts for authentic, traditional fajita texture and optimal tenderness when sliced against the grain.
- Customize heat levels by adjusting chili powder and adding fresh jalapeños or hot sauce for spice enthusiasts while keeping a mild version for sensitive palates.
- Transform recipe into gluten-free option by using tamari instead of soy sauce and confirming tortilla ingredients are gluten-free certified.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg