Sizzling Marinated Beef Fajitas (Printable version)

Tender strips of marinated steak cooked with bell peppers and onions, served with warm tortillas and toppings.

# What You'll Need:

→ Marinade

01 - 1 lb flank steak or skirt steak, thinly sliced
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice (from approximately 1 lime)
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - ½ tsp chili powder
08 - ½ tsp salt
09 - ¼ tsp black pepper

→ Fajita vegetables

10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 green bell pepper, sliced
13 - 1 large onion, sliced
14 - 2 tbsp olive oil

→ For Serving

15 - 8 small flour or corn tortillas, warmed
16 - Sour cream (optional)
17 - Salsa (optional)
18 - Fresh cilantro, chopped (optional)
19 - Lime wedges (optional)
20 - Sliced avocado or guacamole (optional)
21 - Shredded cheese (optional)

# How To Make:

01 - Whisk olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, salt, and black pepper in a medium bowl. Add steak strips, toss to coat thoroughly, and marinate at least 15 minutes or up to 2 hours refrigerated.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Arrange marinated steak strips in a single layer and sear 2 to 3 minutes per side until browned and cooked through. Remove from skillet and cover to keep warm.
03 - Add remaining 1 tablespoon olive oil to the skillet. Sauté sliced bell peppers and onion for 5 to 7 minutes until softened and slightly charred.
04 - Return steak to the skillet, toss with vegetables, and cook together for 1 to 2 minutes until sizzling and heated through.
05 - Serve immediately with warmed tortillas and assorted toppings of choice.

# Expert Advice:

01 -
  • The whole meal comes together in 35 minutes, leaving time to actually enjoy your guests instead of being glued to the stove.
  • That theatrical sizzle when everything hits the hot skillet feels fancy but requires zero special skills.
  • You control every element, so picky eaters build their own perfect bite.
02 -
  • Slicing the steak against the grain is the difference between tender fajitas and something you have to chew forever, so pay attention to which direction the fibers run.
  • Don't crowd the skillet when searing the beef, it will steam instead of sear and you'll lose all that color and flavor you're working for.
03 -
  • Grill the steak over high heat instead of pan-searing if you want even more char and flavor, and do the same with the peppers and onions once the steak is done.
  • If you make these regularly, buy a cast iron skillet and season it properly, because it holds heat better and distributes it more evenly than most non-stick pans.
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