Spicy Steak Fajitas
Recreate the ultimate restaurant sizzle at home with these deeply flavorful and perfectly charred Spicy Steak Fajitas. Featuring a zesty, fiery homemade marinade that tenderizes the beef while delivering a robust kick, this 30-minute meal is packed with colorful bell peppers, sweet onions, and melt-in-your-mouth steak.
Ingredients
- For the Spicy Fajita Marinade:
- 1/4 cup olive oil
- 3 tablespoons fresh lime juice about 1-2 limes
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper adjust based on your heat preference
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- For the Fajitas:
- 1.5 lbs Skirt steak or Flank steak sliced into thin strips against the grain
- 2 tablespoons avocado oil or canola oil divided
- 1 large red bell pepper sliced into strips
- 1 large green bell pepper sliced into strips
- 1 large yellow onion sliced into thin wedges
- 8 medium flour or corn tortillas warmed
- Optional Toppings:
- Sour cream or Mexican crema
- Guacamole or sliced fresh avocados
- Fresh cilantro chopped
- Pico de Gallo
- Lime wedges
Instructions
- Prepare the Marinade: In a medium-sized mixing bowl, whisk together the olive oil, fresh lime juice, minced garlic, chili powder, smoked paprika, ground cumin, onion powder, cayenne pepper, kosher salt, and black pepper.
- Marinate the Steak: Add the thinly sliced steak to the bowl, tossing well to ensure every piece is thoroughly coated in the spicy marinade. Cover the bowl with plastic wrap and let it sit at room temperature for 30 minutes. (If marinating longer, place in the refrigerator for up to 4 hours, but let it rest at room temperature for 15 minutes before cooking).
- Sizzle the Vegetables: Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon of avocado oil. Once the oil is shimmering and hot, add the sliced bell peppers and onions. Cook for 5-7 minutes, stirring only occasionally to allow the vegetables to develop charred, blistered edges. Once softened and slightly charred, remove the vegetables to a clean plate.
- Sear the Steak: Return the skillet to the high heat and add the remaining 1 tablespoon of oil. Working in batches so you don't overcrowd the pan, use tongs to add the steak slices in a single layer (discarding excess marinade). Let the steak sear untouched for 1-2 minutes to develop a crust. Flip and cook for another 1-2 minutes until beautifully browned.
- Combine and Serve: Once all the steak is cooked, return the cooked vegetables to the skillet with the beef. Toss everything together for 1 minute until warmed through and sizzling.
- Garnish and Plate: Remove the skillet from the heat immediately. Serve straight from the hot skillet alongside warmed tortillas, sour cream, fresh cilantro, and lime wedges.
Notes
- Slicing the Beef: It is absolutely critical to slice skirt or flank steak against the grain. Look for the long muscle fibers running down the meat, and cut perpendicular to them. This shortens the fibers and guarantees a tender bite.
- Make-Ahead Prep: You can slice your vegetables and mix your dry spices up to 3 days in advance and store them in the refrigerator, making the actual cooking process lightning-fast on busy evenings.