Easy Steak Fajita Recipe With The BEST Marinade
Enjoy this quick and easy steak fajitas recipe with tender strips of beef, charred peppers, and onions, all wrapped in a warm tortilla. A perfect weeknight dish that the whole family will love.
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INGREDIENTS
For Tacos
- 1 pound skirt flank, sirloin, or hanger steak, sliced into ½ inch strips
- 3 red bell peppers, medium-sized, cut into ½ inch thick strips
- 1 medium brown onion, cut into ½ inch thick strips
- 4 tortillas, corn tortillas or hard taco shells
Steak Fajita Marinade Ingredients
- 4 tablespoon cooking oil, i use olive or avocado oil (higher smoke point)
- 1 ½ tablespoon lime juice, freshly squeezed for best flavor
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper, or chili powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 2 cloves garlic, minced
Toppings
- 1 bunch of fresh cilantro or parsley, for serving
- ½-1 cup sour cream or creme Fraiche, or Greek yogurt for serving
INSTRUCTIONS
- Prepare the marinade: In a medium bowl whisk all fajita seasoning/marinade ingredients. (Reserve about 2 tablespoons of marinade for the veggies.)4 tablespoon cooking oil, 1 ½ tablespoon lime juice, 1 teaspoon ground cumin, ½ teaspoon cayenne pepper, ½ teaspoon salt, 2 cloves garlic, ¼ teaspoon black pepper
- Marinate the steak: Place the steak strips and toss to coat with the marinade. Let the steak marinate for at least 30 minutes to 2 hours. If you're short on time, even a quick 30-minute marinate will work.1 pound skirt flank, sirloin, or hanger steak
- Marinate the vegetables: In a separate, small bowl toss the bell peppers and onions with the marinade. Cover and refrigerate for 30 in to an hour. Alternatively, sealable plastic bags can be used here as well.3 red bell peppers, 1 medium brown onion
- Cook: In a large skillet over medium-high heat, add cooking oil and once heated cook the veggies until softened but still crisp. About 5 minutes. Set aside.
- Wipe the skillet if needed, add more oil and cook the steak strips for 5-6 minutes. They will cook very fast as they are small and cut into strips.
- Return the veggies to the pan and combine everything. Taste for seasoning, drizzle with lime juice to taste right before serving.
- Warm tortillas: Warm the flour tortillas or taco shells one by one in a separate dry pan until they begin to char (this will happen very fast, about 30 seconds per side on medium-high heat). Wrap them in foil to keep warm until ready to use.4 tortillas, 1 bunch of fresh cilantro or parsley, ½-1 cup sour cream or creme Fraiche
- Assemble and Serve: Serve steak fajita tacos with sour cream, lime wedges, fresh sliced green onions, fresh cilantro, more cayenne, and freshly cracked black pepper, avocados, shredded cheese.
NOTES
Choosing Beef for Fajitas
- Best Cuts: Skirt steak, flank steak, or sirloin.
- Lean Options: Choose lean meat for a healthier choice.
- Easy Handling: Flank steak is great for thin strips.
- Larger Strips: Sirloin steak works well but needs trimming and adjusted cooking time.
Cooking the Steak
- Ideal Doneness: Medium rare.
- Temperature Guide: Use a kitchen thermometer.
- Medium rare: 145°F (soft and pink center)
- Medium: 160°F (soft with a little pink)
- Well Done: 170°F (firm, no pink)
Storing and Reheating
- Leftovers: Store in an airtight container in the fridge for 2-3 days.
- Marinade: Can be made a week ahead and stored separately.
- Freezing: Cooked steak fajitas don't freeze well. Raw steaks can be frozen for months if handled properly.
- Make Extra Sauce: Reheat leftover marinade for dipping or add water to the skillet and simmer for juicier fajitas.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 767kcalSaturated Fat: 12gCholesterol: 186mgSodium: 690mgSugar: 5.6gCalcium: 121mgIron: 2mg
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