Description
Sizzling steak fajitas bring Mexican-inspired flavors to your dinner table with tender strips of marinated beef. Peppers, onions, and warm tortillas complete this classic dish that promises a delightful meal you’ll savor with each bite.
Ingredients
Scale
- 1 lb (454 g) flank steak or skirt steak
- ¼ cup (60 ml) olive oil
- ¼ cup (60 ml) fresh lime juice
- 1 tbsp (15 ml) worcestershire sauce
- 1 tbsp (15 ml) soy sauce
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and black pepper, to taste
- 1 tbsp (15 ml) olive oil (for cooking)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 large onion, thinly sliced
- Flour or corn tortillas, warmed
- Sour cream
- Fresh cilantro, chopped
- Sliced jalapenos
- Salsa or pico de gallo
- Lime wedges
Instructions
- Marinate Preparation: Whisk together lime juice, garlic, Worcestershire sauce, soy sauce, cumin, chili powder, salt, pepper, and olive oil to create a complex flavor profile.
- Meat Infusion: Immerse steak in marinade, thoroughly coating each surface. Refrigerate for 30-45 minutes, allowing ingredients to deeply penetrate the meat’s fibers.
- Skillet Searing: Heat cast-iron skillet to high temperature, ensuring a scorching surface for optimal caramelization. Drain excess marinade from steak and place meat into skillet, cooking 4-5 minutes per side until exterior develops a rich, golden-brown crust.
- Meat Resting: Remove steak from skillet, tent with foil to preserve heat and internal juices. Let meat rest for 5-7 minutes to redistribute moisture and ensure tenderness.
- Vegetable Preparation: Utilize the same skillet to sauté bell peppers and onions, creating a slightly charred and tender vegetable medley that complements the meat’s robust flavor.
- Slicing and Assembly: Cut steak against the grain into thin, elegant strips. Warm tortillas and layer with seared meat and caramelized vegetables.
- Garnishing: Enhance the fajitas with sour cream, fresh cilantro, sliced jalapeños, salsa, and a vibrant lime wedge to elevate the overall taste experience.
Notes
- Marinate Strategically: Aim for at least 30 minutes, but avoid over-marinating beyond 8 hours to prevent meat from becoming mushy or developing an overly acidic flavor.
- Master Skillet Temperature: Ensure cast-iron skillet is scorching hot before adding steak to achieve perfect caramelization and develop a delicious golden-brown crust without steaming the meat.
- Slice Against the Grain: Cut perpendicular to muscle fibers to break down tough connective tissues, guaranteeing tender, melt-in-your-mouth steak bites that are easy to chew.
- Customize for Dietary Needs: Swap flour tortillas with lettuce wraps for low-carb version, use gluten-free soy sauce for gluten-sensitive diners, or substitute steak with portobello mushrooms for vegetarian alternative.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 3
- Calories: 400
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg