Sizzling Steak Fajitas
Description
Juicy strips of marinated steak, bell peppers, and onions are seared to perfection and served sizzling hot. These fajitas are full of smoky, tangy flavors, perfect for a casual weeknight dinner or a festive gathering. Serve with warm tortillas, guacamole, and salsa for a complete Tex-Mex experience.
Prep & Cook Time
Prep time: 20 minutes
Marination time: 30 minutes – 2 hours (optional but recommended)
Cook time: 10–12 minutes
Total time: 40 minutes – 2 hours 30 minutes
Ingredients (serves 4)
For the steak marinade
1 lb (450 g) flank steak or skirt steak
3 tbsp olive oil
2 tbsp lime juice (about 1 lime)
3 cloves garlic, minced
1 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
½ tsp salt
½ tsp black pepper
¼ tsp cayenne pepper (optional for heat)
For the vegetables
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 tbsp olive oil
Salt and pepper, to taste
For serving
8 small flour or corn tortillas
Fresh cilantro, chopped
Lime wedges
Sour cream, guacamole, and salsa (optional)
Instructions
Marinate the steak:
In a bowl, mix olive oil, lime juice, garlic, chili powder, smoked paprika, cumin, salt, black pepper, and cayenne.
Coat the steak with the marinade, cover, and refrigerate for at least 30 minutes or up to 2 hours.
Prepare the vegetables:
Slice bell peppers and onions.
Toss with olive oil, salt, and pepper. Set aside.
Cook the steak:
Heat a large cast-iron skillet or frying pan over medium-high heat until hot.
Sear the steak 3–5 minutes per side (depending on thickness) until desired doneness.
Remove the steak and let it rest for 5 minutes before slicing against the grain into thin strips.
Sauté the vegetables:
In the same skillet, add a little more oil if needed.
Sauté onions and peppers for 5–7 minutes until slightly charred but still crisp.
Combine & serve:
Return steak strips to the skillet with the vegetables. Toss to combine and heat through for 1–2 minutes.
Serve sizzling hot on a platter or directly from the skillet with warm tortillas and toppings of your choice.
Frequently Asked Questions
Q: Can I use chicken instead of steak?
A: Yes! Chicken breast or thigh strips work well. Adjust cooking time to 5–6 minutes until cooked through.
Q: Can I prepare this ahead of time?
A: Marinate steak up to 2 hours ahead. Cook vegetables and steak just before serving for best flavor and texture.
Q: What kind of pan is best?
A: A cast-iron skillet is ideal for that sizzling effect, but a heavy nonstick pan works too.
Q: Can I make it spicy?
A: Add extra cayenne, chili powder, or a dash of hot sauce to the marinade.
Nutritional Information (per serving, without tortillas)
Calories: 320 kcal
Protein: 28 g
Carbohydrates: 10 g
Fat: 20 g
Fiber: 3 g
Sugar: 4 g
Sodium: 420 mg