Description
This Steak Fajitas recipe features tender flank steak marinated in a zesty blend of lime juice, soy sauce, and spices, then grilled or seared to perfection and served with sautéed bell peppers and onions. Wrapped in warm tortillas and topped with fresh salsa, avocado, and cilantro, these fajitas are bursting with vibrant Mexican flavors and perfect for a flavorful, family-friendly meal.
Ingredients
Marinade
- ¼ cup olive oil
- ¼ cup fresh lime juice (from 2 limes)
- 2 tablespoons low sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground cumin
- 4 cloves garlic, minced
- 1 jalapeno, ribs and seeds removed and discarded, finely chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅛ teaspoon crushed red pepper flakes (optional)
Steak & Vegetables
- 1.25 pounds flank steak or skirt steak
- 2 tablespoons olive oil, divided
- 3 bell peppers (red, yellow, and green), thinly sliced
- 1 white or yellow onion, thinly sliced
To Serve
- 12 small flour or corn tortillas
- Optional toppings: pico de gallo or salsa, sour cream, sliced avocado or guacamole, fresh cilantro
Instructions
- Prepare the Marinade: Combine olive oil, fresh lime juice, low sodium soy sauce, Worcestershire sauce, ground cumin, minced garlic, finely chopped jalapeno, salt, black pepper, and crushed red pepper flakes in a zip-top plastic bag or baking dish. Mix thoroughly by squishing the bag or whisking.
- Marinate the Steak: Add the flank steak to the marinade, ensuring it’s fully coated. Seal and refrigerate for at least 1 hour, preferably 4 hours for best flavor, and up to 12 hours.
- Bring Steak to Room Temperature: Remove the steak from the refrigerator about 30 minutes before cooking to let it come to room temperature, which ensures even cooking.
- Cook the Steak: Heat 1 tablespoon of olive oil in a cast iron skillet or grill pan over medium-high heat until hot. Remove the steak from the marinade (discard leftover marinade) and add it to the pan. Cook for 4-8 minutes per side until your preferred doneness is reached (145°F for medium, 150°F for medium-well). Alternatively, grill the steak on an outdoor grill over medium-high heat for 5-8 minutes per side. Adjust heat as needed to avoid burning.
- Rest the Steak: Transfer the cooked steak to a clean plate or cutting board and let it rest uncovered for 5-10 minutes to allow the juices to redistribute.
- Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced bell peppers and onions. Sauté, stirring occasionally, for 7-10 minutes until the vegetables have softened and developed browned spots.
- Slice the Steak: Thinly slice the rested steak against the grain for maximum tenderness.
- Warm the Tortillas: Warm the tortillas by placing them between two paper towels and microwaving, or by heating them briefly in a skillet until pliable and warm.
- Assemble and Serve: Fill each warmed tortilla with sliced steak and sautéed vegetables. Add optional toppings such as pico de gallo, sour cream, avocado or guacamole, and fresh cilantro according to your taste. Serve immediately.
Notes
- Marinate the steak for at least 4 hours for the best flavor, but it can be marinated up to 12 hours.
- Letting the steak rest after cooking enhances juiciness and tenderness.
- Removing the jalapeno ribs and seeds reduces the heat; leave them in if you prefer spicier fajitas.
- Use a grill pan or outdoor grill for authentic grill marks and flavor, or a cast iron skillet as a convenient indoor option.
- Serve with a variety of toppings to customize each fajita to individual preferences.
- Flour or corn tortillas can be used depending on dietary preference.
- Prep Time: 15 minutes plus marinating time
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
