Best Steak Fajita Recipe
Craving something bold and packed with flavor? The Best Steak Fajita Recipe is your answer! With juicy steak, vibrant veggies, and a kick of spices, this easy weeknight dinner is sure to impress. Dive into the satisfaction of homemade fajitas tonight!
Equipment
- Chef's Knife
- Skillet
- Whisk
- Peeler
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper or less to taste
- salt to taste
- 2 pounds flank steak trimmed and sliced lengthwise
- 1/4 cup minced cilantro
- 1/4 cup lime juice
- 2 tablespoons olive oil or vegetable oil
- 3 large bell peppers cut into strips
- 1 large red onion peeled, halved, and thinly sliced
- tortillas warmed, for serving
- sour cream for serving
- hot sauce for serving
- cilantro for serving
- lime wedges for serving
Instructions
- In a small bowl, whisk together chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, and salt to taste.
- To a large zipper-top plastic bag, add steak, cilantro, lime juice, and fajita seasoning. Mash until steak is evenly coated. Marinate at least 30 minutes (room temperature) or up to 1 hour (refrigerated).
- In a large skillet over medium-high heat, heat olive oil until shimmering. Add steak and cook, without moving, until crispy and browned on one side, about 3 to 5 minutes. Flip and cook until browned on the second side, about 3 to 5 minutes longer.
- Using tongs, stand each piece on a cut side and cook, turning as necessary, until all cut sides are browned and until meat registers 130 to 135 degrees F (for medium rare) or 140 to 145 degrees (for medium), 3 to 8 minutes.
- Transfer steak to a cutting board and rest for 5 minutes before cutting into strips (do not discard fat in skillet). Slice steak pieces thin against grain.
- Meanwhile, to the skillet with the fat over medium-high heat, add bell peppers and onion and cook until tender, about 5 minutes.
- Push peppers and onions to one side and add sliced steak back to skillet for serving. Serve with tortillas and your favorite toppings.
Notes
- Fajita seasoning: This recipe uses my favorite homemade blend. For this recipe, I’ve portioned out exactly what you need to make this recipe if you don’t already have a jar on hand.
- Steak: The recipe calls for flank steak, but you can use rump or skirt steak, too.
- Yield: Although you start with 2 pounds of raw steak, you’ll have closer to 1 or 1 ½ pounds of cooked steak after cooking. This recipe will make at least 4 servings (1 c. EACH steak and vegetables per serving).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.