Steak Fajitas
A vibrant and high-protein dish combining marinated steak, bell peppers, and zesty lime, perfect for busy weeknights and family gatherings.
Ingredients
Steak Marinade
- 1 1/2 pounds hanger, skirt, or flank steak Choose a cut that’s well-marbled for maximum flavor and tenderness.
- 1 tablespoon cornstarch Helps thicken the marinade for better adherence to the steak.
- 2 teaspoons chili powder For a robust flavor.
- 1 teaspoon kosher salt Essential for enhancing all other flavors.
- 1 teaspoon paprika Adds depth and a slight smokiness.
- 1/2 teaspoon sugar Balances the seasoning blend.
- 1/2 teaspoon onion powder For added sweetness.
- 1/2 teaspoon ground cumin Infuses the dish with warmth.
- 1/4 teaspoon garlic powder Enhances the garlic flavor.
- 1/4 teaspoon cayenne pepper Adjust to taste for a kick.
- 1 clove garlic, minced Fresh garlic for robust flavor.
- 1/4 cup extra-virgin olive oil, divided Healthy fat for cooking and marinating.
- 1/4 cup fresh cilantro leaves, chopped Brightens the dish.
Vegetables and Tortillas
- 1 sweet onion halved and sliced vertically Adds sweetness.
- 1/2 red bell pepper seeded and sliced into strips Provides color and crunch.
- 1/2 orange bell pepper seeded and sliced into strips For additional sweetness and color.
- 2 wedges lime Zesty and fresh.
- 1 avocado pitted and smashed Creamy texture that complements the fajitas.
- 16 warm flour tortillas Perfect vessel for holding the delicious filling.
Instructions
Preparation
- In a small bowl, mix together cornstarch, chili powder, kosher salt, paprika, sugar, onion powder, cumin, garlic powder, and cayenne pepper for the fajita seasoning.
- In a shallow bowl, combine minced garlic, fajita seasoning, 1/4 cup of olive oil, and chopped cilantro. Toss the steak in the marinade until fully coated. Cover and refrigerate for at least 30 minutes.
Cooking
- Heat a 12-inch cast-iron skillet over medium-high heat. Add 2 tablespoons of butter and 1 tablespoon of olive oil.
- Add sliced onion, season with salt, and cook until golden but still firm, approximately 10 minutes.
- Add sliced red and orange bell peppers to the skillet and cook for an additional 5 to 8 minutes.
- In the same skillet, add the marinated steak in batches to prevent overcrowding. Sear each side for about 3 to 4 minutes until it achieves a nice crust and is medium-rare.
- Remove the steak from the skillet and let it rest for 5 to 8 minutes.
- Return the sliced steak to the skillet with the cooked onions and peppers. Squeeze fresh lime juice over the mixture and cook for another 3 to 4 minutes.
- Warm tortillas can be filled with the steak and topped with smashed avocado, lime juice, and fresh cilantro.
Notes
Marinate the steak for at least 30 minutes for maximum flavor. Use a cast-iron skillet for the best sear. Common mistakes to avoid: overcooking the steak, skipping the marination, and overcrowding the skillet.