Beef Fajitas
Sizzling beef fajitas made with tender steak, fresh peppers, and onions, perfect for a fun and easy dinner everyone can customize.
Ingredients
Main Ingredients
- 1.5 pounds flank steak or skirt steak
- 3 pieces bell peppers, mixed colors, sliced
- 1 large onion, sliced
- 2 tablespoons avocado or olive oil
- 1-2 pieces lime for juice
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- to taste black pepper
- a pinch cayenne or sliced jalapeno (optional) for heat
- as needed tortillas, flour or corn
Instructions
Preparation
- Slice the steak against the grain into thin strips. If it feels tough to cut, pop it in the freezer for 10 minutes first.
- In a bowl, mix oil, garlic, chili powder, cumin, paprika, salt, pepper, and the juice of 1 lime.
- Toss steak strips in that mixture and let it marinate for 20 to 30 minutes, or up to overnight in the fridge.
- Slice peppers and onions, keeping them ready in a separate container.
Cooking
- Heat a big skillet or cast iron pan until it is very hot. Cook steak in batches so it browns instead of steaming, about 2 minutes per side.
- Remove steak, then cook peppers and onions in the same pan until softened but still a little crisp, about 6 to 8 minutes.
- Add steak back in for 1 minute, squeeze more lime, and taste for salt.
Notes
Let the cooked steak rest for a couple of minutes before serving to help keep the juices in. Serve fajitas family style, but keep wet toppings separate to avoid soggy tortillas.