Description
These sizzling steak fajitas bring restaurant-quality flavors to your dinner table. Tender, marinated flank steak is perfectly seasoned with a smoky spice blend, then paired with caramelized bell peppers and onions for a delicious Tex-Mex feast. Wrapped in warm tortillas and topped with your favorite garnishes, this vibrant, colorful meal is perfect for family dinners or casual entertaining.
Ingredients
Units
Scale
- 1 1/2 pounds flank steak or skirt steak
- 2 1/2 teaspoons ground cumin, divided
- 1 1/2 teaspoons chili powder, divided
- 1 teaspoon chipotle chile powder
- 1 teaspoon ground coriander
- 1 1/2 teaspoons kosher salt, divided
- 2 medium limes, zest and juice (about 1 1/2 teaspoons zest and 1/4 cup juice)
- 4 tablespoons extra-virgin olive oil, divided
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon honey
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 red bell peppers, seeded and cut into 1/4-inch strips
- 1 green bell pepper, seeded and cut into 1/4-inch strips
- 1 large yellow onion, halved and cut into 1/4-inch strips
For Serving
- Flour or corn tortillas
- Chopped fresh cilantro
- Sliced fresh avocado
- Nonfat plain Greek yogurt or sour cream
- Crumbled queso fresco or feta
Instructions
- Create the Spice Rub: In a small bowl, combine 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon chipotle chile powder, coriander, and 1 teaspoon salt. Zest the 2 limes directly into the bowl, then stir to combine thoroughly.
- Prepare the Steak: Place the steak on a cutting board. With a sharp knife, carefully make shallow, diagonal cuts across the top of the steak. Repeat, making diagonals in the opposite direction to create a crosshatch pattern. Repeat on the bottom side of the steak. This scoring helps the marinade penetrate deeper into the meat for better flavor.
- Apply the Rub: Rub the spice mix all over both sides of the steak, pressing it in gently to adhere. Place the seasoned steak in a sturdy ziptop bag.
- Make the Marinade: In the same bowl you used for the spices, whisk together the lime juice, 2 tablespoons olive oil, Worcestershire sauce, and honey until well combined.
- Marinate the Steak: Pour the marinade into the bag with the steak, seal it, then turn the bag to coat the steak evenly. Place on a plate or sheet pan and let rest at room temperature for at least 30 minutes or up to 1 hour, or refrigerate for up to 1 day. Turn the bag periodically to redistribute the marinade. If refrigerating the steak, let it come to room temperature prior to cooking.
- Prepare for Cooking: When ready to cook, remove the steak from the marinade, shaking off any excess. Pat very dry with paper towels to ensure you get a nice sear.
- Warm the Tortillas: Wrap the tortillas in aluminum foil and place in a 300°F oven while you cook the steak and vegetables to warm them through.
- Cook the Steak: Heat 1 tablespoon of oil in a large cast-iron skillet over medium-high heat. (If your skillet is not large enough for the entire piece of steak, slice it in half and cook in batches; alternatively, cook the steak on an outdoor grill.) Cook the steak for 4 to 6 minutes per side, until the meat reaches 140°F on an instant-read thermometer for medium-rare. Remove to a cutting board, cover with foil, and let rest for 10 minutes to allow the juices to redistribute.
- Cook the Vegetables: Add the remaining 1 tablespoon oil to the skillet. Add bell peppers and onions. Sauté, stirring often, until they begin to soften and the onions start to turn golden, about 8 minutes.
- Season the Vegetables: Reduce the heat to medium. Add the remaining ½ teaspoon cumin, ½ teaspoon chili powder, and ½ teaspoon salt. Continue to cook until the vegetables completely soften and start to caramelize, about 6 to 8 minutes more.
- Finish with Garlic: Stir in the minced garlic and let cook for just 30 seconds, until fragrant. Remove the pan from the heat.
- Serve: Slice the rested steak across the grain into thin (½- to ¾-inch) strips. Arrange the meat slices on a large platter and drizzle any accumulated juices over the top. Place the vegetables beside the meat. Serve piled inside warm tortillas, with toppings of choice such as cilantro, avocado, yogurt or sour cream, and crumbled cheese.
Notes
- For extra tender fajitas, marinate the steak for the full day if time allows.
- The crosshatch pattern on the steak isn’t just for looks – it helps the marinade penetrate and creates more surface area for caramelization.
- Always slice steak against the grain to ensure tenderness.
- For authentic flavor, use a cast-iron skillet to get a good sear on the steak and to caramelize the vegetables properly.
- To make this recipe gluten-free, use corn tortillas and check your Worcestershire sauce for gluten-containing ingredients.
- TO STORE: Refrigerate beef and veggies in an airtight storage container for up to 2 days.
- TO REHEAT: Gently rewarm beef and veggies in a skillet on the stovetop over medium-low heat.
- TO FREEZE: Freeze the beef and veggies in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 Serving
- Calories: 425kcal
- Sugar: 6g
- Sodium: 870mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
