Description

These sizzling Steak Fajitas are full of flavor, quick to make, and perfect for any weeknight dinner or weekend gathering. Marinated steak, vibrant bell peppers, and onions come together in a warm tortilla for a meal that’s both delicious and satisfying.

Ingredients

Units Scale

For the Steak Marinade:

1 1/2 lbs (680g) flank steak or skirt steak
3 tbsp olive oil
3 tbsp lime juice (about 2 limes)
2 tbsp soy sauce
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp black pepper

For the Fajitas:

2 tbsp olive oil
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
1 large green bell pepper, sliced
1 large onion, sliced
8–10 flour tortillas (or corn tortillas)
Optional toppings: sour cream, guacamole, shredded cheese, salsa, chopped cilantro

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Instructions

Marinate the Steak:
- In a bowl, whisk together olive oil, lime juice, soy sauce, garlic, cumin, smoked paprika, chili powder, salt, and pepper.
- Place the steak in a resealable bag or shallow dish and pour the marinade over it. Seal and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
Cook the Steak:
- Heat a large skillet or grill over medium-high heat. Remove the steak from the marinade and pat dry. Cook for 3-4 minutes per side for medium-rare, or to your preferred doneness.
- Remove from heat and let rest for 5 minutes before slicing thinly against the grain.
Cook the Vegetables:
- In the same skillet, add olive oil and heat over medium-high. Add the sliced peppers and onions. Sauté for 5-7 minutes until tender and slightly charred.
Assemble the Fajitas:
- Warm the tortillas in a dry skillet or microwave. Fill each tortilla with sliced steak and sautéed vegetables. Add your favorite toppings and serve immediately.

Notes

For extra flavor, serve with a squeeze of fresh lime juice over the fajitas.
You can substitute chicken or shrimp for the steak if desired.