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For these Spicy Steak Fajitas, you’ll need:
For the Marinade:
- 1 lb skirt steak or flank steak
- 3 tablespoons olive oil
- 2 tablespoons lime juice (freshly squeezed)
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Fajitas:
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 2 tablespoons olive oil
- Flour or corn tortillas, warmed
- Fresh cilantro, for garnish
Optional Toppings:
- Sliced avocado or guacamole
- Sour cream
- Shredded cheese
- Salsa or pico de gallo
Step-by-Step Recipe
1. Marinate the Steak
In a bowl, whisk together the olive oil, lime juice, garlic, and all the spices. Place the steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal or cover, and refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor.
2. Cook the Vegetables
Heat a large skillet or grill pan over medium-high heat. Add the olive oil and cook the bell peppers and onions, stirring frequently, until they’re soft and slightly charred, about 5-7 minutes. Remove from the skillet and set aside.
3. Cook the Steak
Remove the steak from the marinade, letting any excess drip off. Heat the same skillet or a grill to high heat. Cook the steak for about 3-4 minutes per side for medium-rare, or longer if desired. Remove the steak from the heat and let it rest for 5 minutes before slicing it thinly against the grain.
4. Assemble the Fajitas
Warm the tortillas, either in the microwave wrapped in a damp paper towel or briefly on a skillet. Fill each tortilla with slices of steak, cooked vegetables, and your favorite toppings. Garnish with fresh cilantro for an extra burst of flavor.
Tips for Success
- Use the Right Steak: Skirt or flank steak works best for fajitas due to their bold flavor and tenderness when sliced thinly against the grain.
- Don’t Skip the Marinade: The marinade not only tenderizes the steak but also infuses it with layers of flavor.
- Cook Vegetables Separately: This prevents overcrowding and ensures both the steak and veggies cook perfectly.
- Control the Heat: Adjust the cayenne pepper and chili powder in the marinade to make it milder or spicier.
- Serve Immediately: Fajitas are best enjoyed fresh off the skillet while they’re sizzling and hot.
Serving Suggestions
- Sides: Pair with Mexican rice, refried beans, or a simple side salad.
- Beverages: Serve with a classic margarita, a cold cerveza, or sparkling limeade.
- Toppings Bar: Set up a DIY toppings bar with various salsas, shredded lettuce, jalapeños, and more for a fun, interactive meal.
Storing and Reheating
- Refrigeration: Store leftover steak and vegetables in an airtight container for up to 3 days.
- Reheating: Reheat in a skillet over medium heat until warmed through to maintain the texture and flavor.
- Freezing: The cooked steak and vegetables can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
Why This Recipe Stands Out
What sets these Spicy Steak Fajitas apart is their perfect balance of heat, zest, and freshness. The marinade brings out the best in the steak, while the charred vegetables and fresh toppings create a symphony of textures and flavors. Whether you’re a fajita enthusiast or trying them for the first time, this recipe delivers restaurant-quality results at home.
Conclusion
When you’re craving a sizzling, flavor-packed meal that’s easy to make and fun to eat, Spicy Steak Fajitas are the answer. This recipe is a crowd-pleaser that works for any occasion, from weeknight dinners to festive gatherings. Try it today and enjoy the bold, vibrant flavors of this Tex-Mex classic!
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