Description
Juicy and flavorful steak fajitas featuring marinated flank steak, sautéed bell peppers and onions, served with warm flour tortillas and fresh toppings for a quick and satisfying Tex-Mex meal.
Ingredients
Scale
Steak 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
- 1 lime, juiced (about 2 tablespoons)
Vegetables and Extras
- 3 bell peppers, sliced
- 1 large onion, sliced
- 8 small flour tortillas
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream (optional)
Instructions
- Prepare the Steak: Pat the flank steak dry with paper towels to ensure proper seasoning adhesion. In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Rub this spice blend evenly over both sides of the steak to infuse it with bold flavors.
- Cook the Steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the seasoned steak in the skillet and cook for 4 to 5 minutes per side, or until it reaches your desired level of doneness. Once cooked, remove the steak from the skillet and let it rest for 5 to 10 minutes to allow the juices to redistribute.
- Sauté the Vegetables: Add the remaining tablespoon of olive oil to the same skillet. Add the sliced bell peppers and onions. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized, enhancing their natural sweetness.
- Combine Steak and Vegetables: Thinly slice the rested steak against the grain to maximize tenderness. Return the sliced steak to the skillet with the vegetables. Pour in the lime juice and toss everything together for 1 to 2 minutes to blend the flavors.
- Warm and Serve: Warm the flour tortillas in a dry pan or microwave until soft and pliable. Evenly divide the steak and vegetable mixture among the tortillas. Garnish with chopped fresh cilantro and a dollop of sour cream if desired. Serve immediately for the best taste experience.
Notes
- For a spicier version, add sliced jalapeños to the peppers and onions.
- If preferred, substitute flour tortillas with corn tortillas for a gluten-free option.
- Resting the steak after cooking helps keep it juicy and tender.
- Use a cast-iron skillet for best caramelization of vegetables and steak.
- Leftovers can be refrigerated and reheated on stovetop or microwave.
