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Steak Fajita Recipe

Steak Fajita Recipe

Pinklady
The term "fajita" comes from the Spanish word "faja," meaning "belt" or "girdle," referring to the cut of meat traditionally used in this dish. Fajitas originated in the ranchlands of South and West Texas in the early 1930s, where Mexican ranch workers were given less desirable cuts of beef as part of their pay.
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Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Equipment

  • Mixing bowls
  • Whisk
  • Plastic wrap
  • Grill or grill pan
  • Tongs
  • Large Skillet
  • Cutting board
  • Knife

Ingredients
  

  • 1/4 cup olive oil
  • 1/4 cup lime juice (about 2 limes)
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 pound skirt steak or flank steak

For the fajitas:

  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 2 bell peppers (red, green, or yellow), thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 flour tortillas
  • Optional toppings: sour cream, guacamole, shredded cheese, salsa, fresh cilantro, and lime wedges

Instructions
 

  • Marinate the Steak
    In a mixing bowl, whisk together the olive oil, lime juice, minced garlic, ground cumin, chili powder, paprika, salt, black pepper, and crushed red pepper flakes.
  • Place the steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it is well coated. Cover the dish with plastic wrap or seal the bag and refrigerate for at least 1 hour, preferably up to 4 hours for maximum flavor.
  • Prepare the Vegetables
    While the steak is marinating, slice the onion and bell peppers into thin strips
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onion and bell peppers, season with salt and black pepper, and sauté until they are tender and slightly caramelized, about 7-10 minutes. Remove from heat and set aside.
  • Cook the Steak
    Preheat your grill or grill pan to high heat. Remove the steak from the marinade and let any excess marinade drip off.
  • Grill the steak for about 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness. Use tongs to flip the steak halfway through cooking.
  • Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, making the steak more tender and flavorful.
  • Slice the steak against the grain into thin strips.
  • Assemble the Fajitas
    Warm the flour tortillas on the grill or in a dry skillet over medium heat until they are pliable and lightly charred.
  • To serve, place a few strips of steak onto each tortilla, top with the sautéed onions and bell peppers, and add any optional toppings you prefer.

Video

Keyword Steak Fajita Recipe