This steak fajitas recipe is sliced steak seared with peppers and onions. It is not beef tacos or chicken fajitas from a packet.
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Steak Fajitas
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Steak Fajitas. From Olivia.
Ingredients
- 1 pound (450g) skirt or flank steak
- 2 tablespoons oil, divided
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 onion, sliced
- 2 bell peppers, sliced
- 8 flour tortillas
- Lime
Instructions
- Toss the steak with 1 tablespoon oil, chili powder, cumin, and salt.
- Sear in a hot skillet 3 to 4 minutes per side. Rest 5 minutes, then slice thin.
- Cook the onion and peppers in the remaining oil until they soften and char in spots.
- Warm the tortillas. Serve steak and vegetables with lime.
Notes
Slice the steak against the grain after it rests. Cut with the grain and it is chewy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Heat
The pan must be hot or the steak steams.
Crowd
Peppers in a full pan steam. Cook them after the steak.
Rest
Five minutes. Slice too soon and the juice runs onto the board.
Tortillas
Flour holds the strips. Corn works if you double them.
Nutrition (estimated)
About 480 calories per serving. Estimate only, not a lab test.
FAQ
Flank or skirt?
Either. Skirt cooks faster. Flank needs the rest so it stays tender.
Marinate overnight?
A squeeze of lime for 30 minutes is enough. Overnight lime turns the surface mushy.
Chicken?
This is the steak version. Chicken breast is a different skillet.
Peppers?
Any color. Green is sharper. Red is sweeter.