Steak Fajitas Recipe

🌮🔥 Steak Fajitas

Serves

4

Time

30 minutes total

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🛒 Ingredients

Steak & Marinade

• 1½ lbs flank steak or skirt steak

• 3 tbsp olive oil

• Juice of 2 limes

• 3 cloves garlic, minced

• 2 tsp chili powder

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp salt

• ½ tsp black pepper

• ¼ tsp cayenne (optional)

Veggies

• 2 bell peppers, sliced

• 1 large onion, sliced

• 1 tbsp olive oil

• Salt & pepper to taste

For Serving

• Warm flour or corn tortillas

• Optional toppings: sour cream, guacamole, pico de gallo, shredded cheese, cilantro

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🔥 Instructions

1️⃣ Marinate the Steak

1. Whisk olive oil, lime juice, garlic, and spices.

2. Coat steak well.

3. Marinate 20 minutes (or up to 4 hours).

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2️⃣ Cook the Steak

Skillet or Grill (best options):

1. Heat a cast-iron skillet or grill pan very hot.

2. Cook steak 3–5 minutes per side (medium-rare to medium).

3. Remove and rest 10 minutes.

4. Slice thin against the grain.

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3️⃣ Cook the Veggies

1. In the same pan, add olive oil.

2. Sauté peppers and onions 5–7 minutes until tender with charred edges.

3. Season lightly with salt & pepper.

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4️⃣ Serve

Add steak back to pan, toss briefly, and serve sizzling with tortillas and toppings.

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⭐ Pro Tips

• Against the grain = tender bites

• Don’t overcrowd the pan — char = flavor

• Let the steak rest or juices will run out

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🌶 Variations

• Swap steak for chicken or shrimp

• Add sliced jalapeños

• Finish with a squeeze of lime + butter for extra richness

• Use fajita seasoning if you’re short on time

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❓ Q&A

Best cut for fajitas?
Skirt steak (most flavorful) or flank steak (leaner).

Can I use a sheet pan?
Yes! Broil steak separately, roast veggies at 425°F.

How do I keep them juicy?
High heat + short cook + rest time.

Leftovers?
Great for quesadillas, rice bowls, or salads.