Steak Fajitas with Peppers Onions (Printer-friendly)

Sizzling marinated beef strips with colorful peppers and onions, served with warm tortillas. Ready in just 35 minutes for a satisfying meal.

# What You Need:

→ Marinade

01 - 1 lb flank steak or skirt steak, sliced into thin strips
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice (about 1 lime)
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ Fajitas

10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 green bell pepper, sliced
13 - 1 large onion, sliced
14 - 2 tbsp olive oil

→ Serving

15 - 8 small flour or corn tortillas, warmed
16 - Sour cream (optional)
17 - Salsa (optional)
18 - Fresh cilantro, chopped (optional)
19 - Lime wedges (optional)
20 - Sliced avocado or guacamole (optional)
21 - Shredded cheese (optional)

# How to Make It:

01 - Whisk together olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, salt, and black pepper in a medium bowl. Add steak strips and toss to coat thoroughly. Marinate for at least 15 minutes, or refrigerate up to 2 hours for enhanced flavor.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Arrange marinated steak strips in a single layer without overcrowding. Sear for 2-3 minutes per side until well-browned and cooked through. Remove steak from skillet and tent with foil to maintain warmth.
03 - Add remaining 1 tablespoon olive oil to the same skillet. Toss in sliced peppers and onions. Sauté for 5-7 minutes, stirring occasionally, until vegetables are softened and develop slight charring.
04 - Return seared steak to the skillet with the vegetables. Toss everything together and heat for 1-2 minutes until mixture is sizzling hot and well combined.
05 - Transfer fajitas to a serving platter and serve immediately with warm tortillas and your choice of toppings.

# Cooking Tips:

01 -
  • The marinade comes together in minutes but transforms inexpensive flank steak into something that tastes like it came from a restaurant
  • Everything cooks in one skillet so cleanup is almost nonexistent and the flavors build on each other
  • The setup is completely flexible—everyone can customize their own fajitas at the table
02 -
  • Slicing the beef against the grain into thin strips is crucial—this shortens the muscle fibers and makes the meat much more tender
  • Crowding the pan will cause the meat to steam instead of sear so cook in batches if your skillet is not large enough
  • Letting the pan get properly hot before adding ingredients is what creates those desirable charred edges and caramelized spots
03 -
  • Partially freezing the steak for 30 minutes makes it much easier to slice into thin even strips
  • If your skillet is not large enough cook the vegetables first then set them aside while you sear the beef
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