Description
Steak Fajitas are a quick and flavorful Tex-Mex dish featuring tender flank steak seasoned with a smoky blend of spices, paired with sautéed bell peppers and onions, all wrapped in warm flour tortillas. Perfect for a delicious weeknight dinner or casual gathering, these fajitas are easy to prepare and full of vibrant flavors.
Ingredients
Scale
Meat and Marinade
- 1 1/2 pounds flank steak
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil, divided
Vegetables
- 3 bell peppers, sliced
- 1 large onion, sliced
Additional Ingredients
- 1 lime, juiced (about 2 tablespoons)
- 8 small flour tortillas
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream (optional)
Instructions
- Season the Steak: Pat the flank steak dry with paper towels. In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Rub this spice mixture evenly over both sides of the steak to fully coat it with flavor.
- Cook the Steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the steak and cook for 4 to 5 minutes per side, depending on your preferred doneness. Remove the steak from the skillet and let it rest for 5 to 10 minutes to allow the juices to redistribute.
- Sauté the Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced bell peppers and onions and cook for 6 to 8 minutes until the vegetables are tender and slightly caramelized, stirring occasionally to prevent burning.
- Slice and Toss: Slice the rested flank steak thinly against the grain to ensure tenderness. Return the sliced steak to the skillet with the sautéed vegetables. Pour in the lime juice and toss everything together for 1 to 2 minutes to combine the flavors well.
- Warm Tortillas and Serve: Warm the flour tortillas either in a dry skillet or wrapped in foil in the oven. Divide the steak and vegetable mixture evenly among the 8 tortillas. Garnish with chopped fresh cilantro and a dollop of sour cream if desired. Serve immediately while warm.
Notes
- Resting the steak after cooking is crucial for juicy fajitas.
- Slicing the steak against the grain ensures maximum tenderness.
- Feel free to swap flour tortillas for corn tortillas if preferred.
- For extra heat, add sliced jalapeños or a dash of hot sauce.
- Sour cream is optional but adds a creamy balance to the spices.
