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–+ servings
Mary Kelly

Easy Steak Fajitas

Before we dive deep into the delightful world of easy steak fajitas, let’s talk about what goes well with this dish. Pairing your fajitas with the right accompaniments can elevate the entire meal experience.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 medium red onion peeled and finely sliced
  • 2 cloves garlic finely minced
  • 3 tablespoons extra virgin olive oil divided for cooking and marinating
  • 1 tablespoon freshly squeezed lime juice for a zesty kick
  • 2 pounds of skirt flank, sirloin, or hanger steak, cut into ½-inch thick strips
  • 1 yellow or orange bell pepper deseeded and thinly sliced (for sweetness and color variation)
  • 1 red bell pepper cored and thinly sliced
  • ½ teaspoon coarse Kosher salt or to taste
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin adds warmth and depth
  • ½ teaspoon chili powder for a mild smoky heat
  • ¼ teaspoon smoked paprika for added richness
  • Pinch of cayenne pepper optional for extra heat
  • 6 –8 soft flour or corn tortillas gently warmed
  • Optional toppings for serving: Salsa fresca or roasted tomato salsa Guacamole

Equipment

  • Skillet, Tablespoon

Method
 

Step 1: Marinate the Steak
  1. Start by combining 2 tablespoons of olive oil, minced garlic, lime juice, coarse salt, black pepper, cumin, chili powder, and smoked paprika in a bowl. This mixture adds depth and flavor.
  2. Add your steak strips to the marinade. Ensure each piece is wiped with the mixture. Cover and place in the refrigerator for at least 30 minutes but no more than two hours for maximum flavor absorption.
Step 2: Prepare the Veggies
  1. Meanwhile, slice your onions and bell peppers. The more colorful, the better! Set them aside while letting your steak marinate.
Step 3: Cook the Steak
  1. In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Once hot, add the marinated steak. Sear them for 3-4 minutes without stirring until they develop a lovely crust.
  2. Flip the strips and cook for another 2-3 minutes until just cooked through. You want them juicy, so avoid overcooking.
Step 4: Add the Veggies
  1. Once the steak is ready, remove it from the skillet and let it rest. In the same skillet, toss in the sliced onions and bell peppers. Sauté for about 5-7 minutes until the veggies soften and are colorful.
Step 5: Combine Everything
  1. Return the steak to the skillet. Toss everything together to heat through. A quick mix reintegrates those fantastic flavors, ensuring even distribution.
Step 6: Serve with Warm Tortillas
  1. Warm your tortillas, either on an open flame or a skillet. Serve the fajita mixture on a platter alongside tortillas, guacamole, and salsa. Let your guests build their own!

Nutrition

Calories: 400kcalCarbohydrates: 30gProtein: 30gFat: 15gSodium: 600mgFiber: 5g

Notes

Here are a few tips to elevate your fajitas even further:
  • Use High-Quality Meat: The flavor comes from the steak, so select the best cut you can afford, like flank or skirt steak.
  • Don’t Overcrowd the Pan: Cooking in batches may be necessary. Overcrowding makes the meat steam instead of sear.
  • Let It Rest: Resting the steak before slicing allows the juices to redistribute, making each bite tender and juicy.
  • Adjust Spice Levels: Feel free to play with the spice level, adding more cayenne for heat or omitting it entirely if your crowd prefers mild flavors.
  • Experiment with Toppings: Sour cream, shredded cheese, or fresh cilantro can elevate the finished dish beautifully.

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