THE BEST QUICK Steak Fajitas
This recipe delivers juicy, perfectly seasoned beef fajitas with pops of tender bell peppers.
Ingredients
For Steak
- 1 pound sirloin, flank, or skirt steak, at least 1 inch thick steak (can be thinner, and cooking time needs to be adjusted)
- 3 small bell pepper, tricolor or at least 2 different colors, cut into ½-inch thick strips
- 1 brown onion, cut into ½-inch thick strips
- vegetable oil for cooking
For the Marinade
- 2 teaspoon lime juice and more for serving
- 1 ½ teaspoon cumin
- 1 teaspoon smoked paprika
- 2 large garlic cloves, minced
- ¼ teaspoon chili flakes, or more depending on how spicy you’d like it
- ½ teaspoon salt
- ¼ teaspoon black ground pepper or less/to taste
- 1 tablespoon olive oil
Instructions
- Prepare the veggies on a separate plate so they are ready when you need them.3 small bell pepper, 1 brown onion
- Mix all the marinade ingredients in a large shallow dish (or ziplock bag). Reserve 2 tablespoons for the veggies later.2 teaspoon lime juice and more for serving, 1 ½ teaspoon cumin, 1 teaspoon smoked paprika, 2 large garlic cloves, ½ teaspoon salt, ¼ teaspoon black ground pepper or less/to taste, 1 tablespoon olive oil, ¼ teaspoon chili flakes
- Coat the steak with the marinade and allow to marinate for 30 minutes or for a couple of hours (refrigerated) if you have time. Before cooking allow steak come to room temperature.1 pound sirloin
- Heat a good cast iron skillet or grill pan over medium-high heat with some vegetable oil. Sear the steak for 4 minutes on both sides (to achieve medium rare)* and 1 minute on both sides/edges (kitchen thongs will be very helpful here to hold the steak!).vegetable oil for cooking
- Transfer to cutting board, sprinkle with sea salt, and let rest for 5 minutes. Cut into at least ½ inch strips to serve.
- Wipe the skillet and add more vegetable oil. Cook the veggies on medium high with 2 tablespoons of marinade until just softened. Season with salt and pepper in the end.
Notes
As everyone’s stovetops and steaks are different it is a good idea to use a kitchen thermometer here. Depending on how you like your steak the cooking temperatures generally are:
- Medium rare: 145ºF (soft and pink center)
- Medium: 160ºF (soft but with less pink or lighter pink in the center)
- Well Done: 170ºF (chewy, firm and no pink center)
- Marinade: You can use your favorite spices or a store-bought fajita mix here. The steak is delicious on its own with just a pinch of salt and pepper! But as it is a dish from Tex-Mex cuisine, we want to use enough spices accordingly.
- Tip: You don't need to marinate a good steak for hours, but for fajita-style meat, it's best to marinate for at least 30 minutes to get the flavors right. If you're short on time, double the marinade. Use some to coat the steak and heat the rest in a small pot to drizzle over the cooked steak.
Nutrition
Calories: 200kcalCarbohydrates: 3gProtein: 25gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 69mgSodium: 360mgPotassium: 455mgFiber: 1gSugar: 1gVitamin A: 293IUVitamin C: 2mgCalcium: 47mgIron: 3mg
Tried this recipe?Let us know how it was!