Steak fajitas are a vibrant, Tex-Mex favorite featuring strips of marinated beef sautéed with onions and bell peppers, then wrapped in warm tortillas with toppings like sour cream, guacamole, or salsa. The marinade—typically with lime juice, spices, garlic, and oil—helps tenderize and flavor the meat, making each bite juicy, aromatic, and satisfying.
Servings: 6
Prep Time: 10 mins
Cook Time: 15 mins
Ingredients
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900g (2 lbs) skirt, flank, sirloin, or hanger steak, sliced into 1/2 inch strips
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1 red pepper, deseeded and sliced into thin strips
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1 bell pepper, deseeded and sliced into thin strips
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1 medium onion, peeled and sliced into thin strips
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3 tbsp olive oil
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1 tbsp lime juice
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1/2 tsp chili powder
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1 tsp ground cumin
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A pinch of cayenne pepper
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1/2 tsp Kosher salt
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1/2 tsp ground black pepper
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2 cloves garlic, minced
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6-8 tortillas, warmed
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Sour cream (optional garnish)
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Guacamole (optional garnish)
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Salsa (optional garnish)
Recipe Steps
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Place the steak in a resealable plastic bag and the sliced peppers and onions in another.
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In a small jar with a tight-fitting lid, combine the olive oil, lime juice, chili powder, cumin, cayenne, salt, black pepper, and minced garlic. Secure the lid and shake well until the marinade is fully blended.
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Pour one-third of the marinade over the steak, another third over the vegetables, and keep the remaining portion in the jar for later. Seal both bags tightly and refrigerate for at least 1 hour, or overnight for deeper flavor.
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When ready to cook, heat a large skillet over medium-high heat.
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Add the marinated vegetables and cook for about 5 minutes, until they’re slightly tender but still crisp. Transfer them to a plate.
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In the same skillet, add the marinated steak and cook for 7–10 minutes, stirring occasionally, until fully cooked.
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Return the vegetables to the pan and pour in the reserved marinade. Toss everything together and heat through.
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Serve the steak and vegetables in warm tortillas with your favorite toppings or garnishes.
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