Save The first time I made fajitas was completely by accident after I came home from the market with flank steak instead of the ground beef I needed for tacos. My kitchen filled with this incredible smoky citrus aroma that had my roommate wandering in asking what restaurant I had ordered from.
These have become my go-to when friends come over because the sizzling sound from the skillet always makes people lean in closer. Plus theyre ready in under 40 minutes even with all the vegetable chopping.
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Ingredients
- Flank steak (500g/1lb): Slice it thin against the grain and it stays tender even after high heat cooking
- Olive oil (2 tbsp for marinade plus 2 tbsp for cooking): Helps the spices penetrate the meat and prevents sticking
- Lime juice (2 tbsp): Freshly squeezed really does make a difference here
- Garlic (2 cloves): Minced fine so it distributes evenly through the marinade
- Ground cumin (1 tsp): Adds that earthy base note
- Smoked paprika (1 tsp): This gives you that authentic fajita flavor without a grill
- Chili powder (½ tsp): Just enough warmth without overpowering everything
- Salt and pepper (½ tsp and ¼ tsp): Essential for bringing out all the other flavors
- Red yellow and green bell peppers (1 each): The mix looks beautiful and each variety brings its own sweetness
- Large onion (1): Sweet onions work best here
- Tortillas (8 small): Warm them up right before serving
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Instructions
- Make the marinade:
- Whisk together olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, salt, and pepper in a medium bowl until well combined.
- Marinate the steak:
- Toss the sliced steak in the marinade, making sure every piece gets coated, then let it sit for at least 15 minutes.
- Sear the meat:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add steak in a single layer, and cook 2 to 3 minutes per side until browned.
- Cook the vegetables:
- Add the remaining olive oil to the same skillet, toss in peppers and onions, and sauté for 5 to 7 minutes until softened with some char.
- Combine and serve:
- Return steak to the skillet, toss everything together, and let it sizzle for 1 to 2 minutes before serving with warm tortillas.
Pin it My friend who claims she cannot cook anything made these for her family last week and said her kids actually asked for seconds. Thats when you know a recipe is worth keeping.
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Choosing the Right Steak
Flank steak has incredible beefy flavor but needs to be sliced thinly across the grain to stay tender. Skirt steak works just as well and sometimes I find it on sale.
Building the Perfect Fajita
Start with a layer of meat and vegetables then add your toppings in order heaviest to lightest so everything stays put in your tortilla.
Make Ahead Tips
You can slice the peppers and onions up to a day in advance and keep them in airtight containers. The steak can marinate for up to 2 hours in the refrigerator.
- Warm your tortillas in a dry skillet for the best texture
- Set up toppings in small bowls so everyone can customize
- Leftovers reheat beautifully in a hot skillet
Pin it These fajitas bring people together around the table and that is really what cooking is all about.
Frequently Asked Questions
- → What cut of beef works best for fajitas?
Flank steak or skirt steak are ideal choices because they have great beef flavor and become tender when sliced thinly against the grain. These cuts absorb marinades beautifully and cook quickly at high heat.
- → How long should I marinate the steak?
Marinate for at least 15 minutes to infuse flavor, but for the best results, let the steak marinate in the refrigerator for up to 2 hours. The lime juice helps tenderize while the spices penetrate the meat.
- → Can I make these ahead of time?
You can prep the ingredients in advance—slice the vegetables and marinate the meat earlier in the day. Cook everything just before serving to maintain that signature sizzling presentation and optimal texture.
- → What makes good fajita toppings?
Classic toppings include sour cream for creaminess, fresh salsa for brightness, chopped cilantro for herbal notes, lime wedges for acidity, and sliced avocado or guacamole for richness. Shredded cheese adds another layer of flavor.
- → How do I get restaurant-style sizzling results?
Use a large skillet or cast-iron pan over medium-high heat to achieve proper searing. Ensure the steak is in a single layer without overcrowding, and don't move it too much while cooking to develop a nice caramelized crust.
