Description
Sizzling Steak Fajitas bring bold, smoky flavors to your table with tender, marinated flank steak grilled to perfection alongside caramelized bell peppers and onions. This classic Tex-Mex favorite is served with warm tortillas and fresh toppings like cilantro, avocado, and creamy yogurt or sour cream for a deliciously satisfying meal perfect for gatherings or weeknight dinners.
Ingredients
Scale
Steak and Marinade
- 1½ pounds flank steak or skirt steak
- 2½ teaspoons ground cumin, divided
- 1½ teaspoons chili powder, divided
- 1 teaspoon chipotle chile powder
- 1 teaspoon ground coriander
- 1½ teaspoons kosher salt, divided
- 2 medium limes, zest and juice (about 1½ teaspoons zest and ¼ cup juice)
- 4 tablespoons extra-virgin olive oil, divided
- 1 tablespoon Worcestershire sauce
- ½ tablespoon honey
- 2 cloves garlic, minced (about 2 teaspoons)
Vegetables and Serving
- 2 red bell peppers, seeded and cut into ¼-inch strips
- 1 green bell pepper, seeded and cut into ¼-inch strips
- 1 large yellow onion, halved and cut into ¼-inch strips
- Flour or corn tortillas
- Chopped fresh cilantro
- Sliced fresh avocado
- Nonfat plain Greek yogurt or sour cream
- Crumbled queso fresco or feta cheese
Instructions
- Create the Spice Rub: In a small bowl, combine 2 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon chipotle chile powder, ground coriander, and 1 teaspoon kosher salt. Zest 2 limes directly into the bowl, then stir everything thoroughly to blend the spice rub evenly.
- Prepare the Steak: Place the flank or skirt steak on a cutting board and use a sharp knife to score shallow diagonal cuts across the surface in a crosshatch pattern on both sides. This allows the marinade to penetrate deeply, enhancing flavor and tenderness.
- Apply the Rub: Rub the prepared spice mixture evenly over both sides of the steak, pressing gently so it adheres well. Place the seasoned steak into a sturdy zip-top bag.
- Make the Marinade: In the same bowl used for the spice rub, whisk together the lime juice, 2 tablespoons olive oil, Worcestershire sauce, and honey until smooth and combined.
- Marinate the Steak: Pour the marinade into the bag with the steak, seal securely, and turn the bag to coat the steak evenly. Let the steak rest at room temperature for at least 30 minutes or up to 1 hour, or refrigerate for up to 1 day. Periodically turn the bag to redistribute the marinade. Bring refrigerated steak to room temperature before cooking.
- Prepare for Cooking: Remove the steak from the marinade, shaking off excess liquid, then pat dry with paper towels to ensure a good sear.
- Warm the Tortillas: Wrap tortillas in aluminum foil and place them in a 300°F oven to keep warm while cooking the steak and vegetables.
- Cook the Steak: Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. If your skillet is not large enough, slice the steak in half or cook in batches. Cook the steak 4 to 6 minutes per side until the internal temperature reaches 140°F for medium-rare. Transfer steak to a cutting board, cover with foil, and let rest for 10 minutes.
- Cook the Vegetables: Add remaining 1 tablespoon olive oil to the skillet. Add the red and green bell peppers and yellow onion. Sauté frequently until the vegetables soften and onions begin to turn golden, about 8 minutes.
- Season the Vegetables: Reduce heat to medium and add the remaining ½ teaspoon ground cumin, ½ teaspoon chili powder, and ½ teaspoon kosher salt. Continue cooking until vegetables are fully softened and start caramelizing, about 6 to 8 more minutes.
- Finish with Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant. Immediately remove the skillet from heat to preserve the fresh garlic flavor.
- Serve: Slice the rested steak across the grain into thin strips about ½- to ¾-inch thick. Arrange steak slices on a platter and drizzle any juices over them. Serve the sliced steak alongside the sautéed vegetables with warm tortillas and toppings such as chopped cilantro, sliced avocado, Greek yogurt or sour cream, and crumbled queso fresco or feta.
Notes
- For best results, marinate the steak at least 30 minutes but no longer than 24 hours.
- Use a meat thermometer to ensure the steak reaches the desired doneness without overcooking.
- Cast-iron skillets deliver the best sear and flavor but a heavy stainless steel skillet can also be used.
- Adjust the level of chipotle chile powder for more or less smoky heat according to your preference.
- Serve immediately after slicing and assembling fajitas for optimal texture and flavor.
- Can be made gluten-free by using corn tortillas and ensuring Worcestershire sauce is gluten-free.
