Description
Sizzling steak fajitas blend Mexican culinary magic with bold, smoky flavors that dance across your palate. Tender strips of marinated beef, caramelized peppers, and warm tortillas create a festive meal promising pure deliciousness for hungry diners.
Ingredients
Scale
Proteins:
- 1 lb (454 g) flank steak or skirt steak
Marinade and Seasonings:
- ¼ cup (60 ml) olive oil
- ¼ cup (60 ml) fresh lime juice (about 2 limes)
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 tablespoon (15 ml) soy sauce
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper, to taste
Vegetables and Accompaniments:
- 1 tablespoon (15 ml) olive oil (for cooking)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 large onion, thinly sliced
- Flour or corn tortillas, warmed
- Sour cream
- Fresh cilantro, chopped
- Sliced jalapenos
- Salsa or pico de gallo
- Lime wedges
Instructions
- Create a vibrant marinade by combining zesty lime juice, aromatic garlic, umami-rich Worcestershire sauce, salty soy sauce, warming cumin, spicy chili powder, and a pinch of salt and pepper with olive oil.
- Submerge the steak in the marinade, ensuring complete coverage. Refrigerate for a minimum of 30 minutes, allowing the flavors to penetrate deeply into the meat.
- Preheat a cast-iron skillet to high heat, creating an ideal searing environment for the marinated steak.
- Remove the steak from the marinade, letting excess liquid drip away. Carefully place the meat in the hot skillet, cooking each side for 4-5 minutes to achieve a perfect caramelized exterior.
- Transfer the cooked steak to a cutting board, tenting loosely with foil to retain heat and juices. Allow the meat to rest and redistribute its internal moisture.
- In the same skillet, sauté vibrant bell peppers and onions until they develop a slight char and become tender, releasing their natural sweetness.
- Slice the rested steak against the grain, creating tender, bite-sized pieces that showcase the meat’s optimal texture.
- Warm soft tortillas and assemble the fajitas by layering sliced steak and sautéed vegetables.
- Elevate the dish with garnishes of cool sour cream, fresh cilantro, spicy jalapeños, zesty salsa, and a bright squeeze of lime.
Notes
- Tenderize the steak by using a meat mallet before marinating to break down tough muscle fibers and ensure extra softness.
- Choose flank or skirt steak for authentic fajitas, as these cuts have robust flavor and absorb marinades exceptionally well.
- Boost marinade intensity by adding a splash of tequila or orange juice for a more complex and vibrant taste profile.
- Slice steak against the grain at a 45-degree angle to create maximum tenderness and prevent chewy meat texture.
- Customize for dietary needs by using gluten-free soy sauce and corn tortillas for a celiac-friendly version.
- Enhance vegetable flavor by sprinkling some of the steak’s marinade spices while sautéing for consistent seasoning.
- Prevent overcooking by using a meat thermometer: 125°F for rare, 135°F for medium-rare, and 145°F for medium.
- Prepare extra marinade separately for drizzling over finished fajitas to intensify the overall flavor experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg