What goes in a steak fajita?

A steak fajita usually includes thin strips of seasoned steak, sautéed bell peppers, and onion. Then you can add tortillas, guacamole, sour cream, pico de gallo, cilantro, and lime.

What type of steak is best for fajitas?

Flank steak makes a great choice because it has plenty of beef flavor and slices easily. However, skirt steak also works very well. You can also use sirloin.

What is a good marinade for steak fajitas?

Combine lime juice, olive oil, garlic, cumin, kosher salt, chili powder, black pepper, and cayenne. Together, these ingredients give Steak Fajitas their tangy and mildly spicy flavor.

How to make beef fajitas tender?

First, marinate the steak for only 1 to 4 hours. Next, cook it quickly over good heat and let it rest for several minutes. Finally, slice the steak thinly against the grain. As a result, the strips stay tender and easier to chew.

Steak Fajitas Recipe : Amazing Tender and Juicy Dinner

Description

These Steak Fajitas combine tender marinated steak, colorful bell peppers, and onions with bright lime, garlic, cumin, and mild spices. Serve them hot with warm tortillas, sour cream, guacamole, pico de gallo, and fresh cilantro.

Ingredients

Scale

1 lb flank steak or skirt steak

1 onion, thinly sliced

3 bell peppers, thinly sliced

1 tbsp extra-virgin olive oil

1/3 cup lime juice, about 3 limes

1/4 cup extra-virgin olive oil

4 garlic cloves, minced

1 tsp ground cumin

1 tsp kosher salt

1/2 tsp chili powder

1/2 tsp freshly ground black pepper

1 pinch cayenne pepper

For serving: tortillas, sour cream, guacamole, pico de gallo, chopped fresh cilantro

Cook Mode Prevent your screen from going dark

Instructions

1. Combine the lime juice, 1/4 cup olive oil, garlic, cumin, salt, chili powder, black pepper, and cayenne. Coat the steak in the marinade and refrigerate for 1 to 4 hours.

2. Heat a large skillet over medium-high heat. Cook the steak for 3 to 4 minutes per side, or until it reaches your preferred doneness. Transfer it to a cutting board and let it rest for several minutes.

3. Add 1 tablespoon olive oil to the same skillet. Sauté the sliced onion and bell peppers over medium-high heat for 4 to 5 minutes, stirring regularly.

4. Cut the rested steak diagonally into long, thin strips. Slice against the grain for tenderness.

5. Return the sliced steak to the skillet and combine it with the cooked vegetables.

6. Serve immediately with warm tortillas and your desired toppings.

Notes

Keep the steak’s marinating time between 1 and 4 hours. Longer exposure to the acidic lime marinade can negatively affect its texture.

Flank steak is the standard choice, but skirt steak or sirloin also works well.

Slice the cooked steak against the grain to create more tender strips.

You can use an outdoor grill or indoor grill pan instead of a skillet.

Allow leftovers to cool before transferring them to an airtight container. Refrigerate for 4 to 5 days or freeze for up to 3 months.

For frozen leftovers, thaw overnight in the refrigerator and microwave for 1 to 2 minutes, or until thoroughly heated.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Skillet
Cuisine: Mexican Inspired

Nutrition

Serving Size: 1 serving
Calories: 355
Sugar: 5 g
Sodium: 688 mg
Fat: 19 g
Saturated Fat: 3 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 8 g
Protein: 19 g
Cholesterol: 45 mg