HomeMainSteak Fajitas

Steak Fajitas

by on

Steak fajitas are a popular Tex-Mex dish known for their sizzling presentation and flavorful marinated meat. The term “fajita” comes from the Spanish word “faja,” which means “strip” or “belt,” referring to the strips of meat used in the dish. The origins of fajitas can be traced back to the Mexican vaqueros who worked on ranches in south and west Texas during the late 19th and early 20th centuries. These cowboys were often given the less desirable cuts of beef as part of their pay. The enduring appeal of fajitas lies in their delicious combination of marinated meat, sautéed vegetables and fresh tortillas.

What will you need?

  • onion powder
  • garlic powder
  • ancho chili powder
  • cumin
  • brown sugar
  • soy sauce
  • orange
  • lime
  • salt
  • vegetable oil
  • flank steak
  • red bell pepper
  • green bell pepper
  • orange bell pepper
  • white onion
  • corn or flour tortillas, for serving
  • cilantro, for serving
  • tour favorite salsa, for serving

How to make Steak Fajitas

To make the marinade for the steak, to a large bowl add the onion powder, garlic powder, ancho chili powder, cumin, brown sugar, soy sauce, orange juice, lime juice, salt and some vegetable oil and mix. Add in the steak and massage the marinade to coat. Place in the fridge for 1 to 4 hours.

Remove the steak from the fridge and let it come to room temperature. Add some vegetable oil to a skillet over medium-high heat. Once the oil starts to smoke, lay in the steak. Sear, then flip and sear on the other side. Keep flipping the steak every minute until you reach your desired internal temperature. Remove to a plate to rest while you cook the veggies.

Using the same skillet you cooked the steak in, add in the bell peppers and onion. If the pan is too dry, add more oil as needed. Add a pinch of salt and continue to sauté the veggies until they start to soften and char.

Slice the steak, again the grain, into thin strips and add it to the skillet. Mix the steak with the veggies.

Serve with warm tortillas, cilantro, salsa and a squeeze of lime.

Steak Fajitas
Print

Steak Fajitas

5 from 1 vote
Recipe by Zachary Rodriguez Course: MainCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes

1

Ingredients

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp ancho chili powder

  • 1 tsp cumin

  • 1 tbsp (14 g) brown sugar

  • 1 tbsp (15 ml) soy sauce

  • Juice of 1 orange

  • Juice of 1 lime

  • 2 tsp (12 g) salt, plus additional for the vegetables

  • 4 tbsp (60 ml) vegetable oil, plus additional as needed, divided

  • 2 lb (907 g) flank steak

  • 1 red bell pepper, deseeded and sliced into thin strips

  • 1 orange bell pepper, deseeded and sliced into thin strips

  • 1 green bell pepper, deseeded and sliced into thin strips

  • 1 white onion, sliced into thin strips

  • Corn or flour tortillas, for serving

  • Cilantro, for serving

  • Your favorite salsa, for serving

  • Lime, for serving

Directions

  • To make the marinade for the steak, to a large bowl add the onion powder, garlic powder, ancho chili powder, cumin, brown sugar, soy sauce, orange juice, lime juice, salt and 2 tablespoons (30 ml) of the vegetable oil and mix. Add in the steak and massage the marinade to coat. Place in the fridge for 1 to 4 hours.
  • Remove the steak from the fridge and let it sit out for 30 minutes to come to room temperature. Add 2 tablespoons (30 ml) of the vegetable oil to a skillet over medium-high heat. Once the oil starts to smoke, lay in the steak. Sear for 1 minute, then flip and sear on the other side for another minute. Keep flipping the steak every minute until you reach your desired internal temperature. This will be about 7 minutes total for medium-rare, depending on how thick your steak is. Remove to a plate to rest while you cook the veggies.
  • Using the same skillet you cooked the steak in, add in the bell peppers and onion. If the pan is too dry, add more oil as needed. Add a pinch of salt and continue to sauté the veggies until they start to soften and char, about 5 minutes.
  • Slice the steak, again the grain, into thin strips and add it to the skillet. Mix the steak with the veggies.
  • Serve with warm tortillas, cilantro, salsa and a squeeze of lime.
  • Tip:
  • One trick to get the classic sizzling sound with the steam coming off the skillet like you see in restaurants is to add your fajitas to a really hot serving skillet and drizzle some water all around it. This will cause the water to sizzle and steam.

Comments are closed.