Ingredients:
- 1 ½ pounds flank steak (or skirt steak)
- 3 tablespoons olive oil (divided)
- 3 bell peppers (red, green, yellow), thinly sliced
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- Juice of 2 limes
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper (optional, for heat)
- Salt & black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Flour tortillas (warmed, for serving)
- Optional toppings: sour cream, guacamole, shredded cheese, pico de gallo
Instructions:
Step 1: Marinate the Steak
- In a large mixing bowl, whisk together 2 tbsp olive oil, lime juice, chili powder, paprika, cumin, cayenne, salt, and black pepper.
- Add the steak, turning to coat evenly.
- Cover and refrigerate for at least 1 hour (or overnight for maximum flavor).
Step 2: Cook the Vegetables
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add the sliced onions and bell peppers. Sauté for 5–7 minutes until softened and slightly charred.
- Remove the vegetables from the skillet and set aside.
Step 3: Sear the Steak
- In the same skillet (or a cast-iron pan), heat a little more oil until sizzling hot.
- Add the marinated steak and sear for 3–4 minutes per side (for medium-rare) or until desired doneness.
- Remove from heat, let rest for 5 minutes, then slice thinly against the grain to keep the meat tender.
Step 4: Combine and Serve
- Return the steak slices to the skillet with the peppers and onions. Toss everything together so the flavors meld.
- Warm your tortillas (on a skillet or wrapped in foil in the oven).
- Serve the steak fajitas hot, garnished with cilantro and your favorite toppings.
Pro Tips for the Best Fajitas:
- Use cast iron for the best sear and smoky flavor.
- Always slice against the grain for tender steak strips.
- Add a splash of fresh lime juice just before serving for a zesty kick.
- Pair with Mexican rice, refried beans, or corn salad for a full Tex-Mex meal.
