Description
Sizzling Steak Fajitas feature tender, marinated flank or skirt steak cooked to medium-rare, paired with sautéed bell peppers and onions seasoned with a smoky, zesty spice blend. Served warm in soft tortillas with creamy avocado, fresh cilantro, Greek yogurt, and crumbled queso fresco, this vibrant Tex-Mex favorite delivers bold flavors and delightful textures perfect for a satisfying family meal.
Ingredients
Scale
For the Steak and Marinade
- 1½ pounds flank steak or skirt steak
- 2½ teaspoons ground cumin, divided
- 1½ teaspoons chili powder, divided
- 1 teaspoon chipotle chile powder
- 1 teaspoon ground coriander
- 1½ teaspoons kosher salt, divided
- 2 medium limes, zest and juice (about 1½ teaspoons zest and ¼ cup juice)
- 4 tablespoons extra-virgin olive oil, divided
- 1 tablespoon Worcestershire sauce
- ½ tablespoon honey
- 2 cloves garlic, minced (about 2 teaspoons)
For the Vegetables and Serving
- 2 red bell peppers, seeded and cut into ¼-inch strips
- 1 green bell pepper, seeded and cut into ¼-inch strips
- 1 large yellow onion, halved and cut into ¼-inch strips
- Flour or corn tortillas
- Chopped fresh cilantro
- Sliced fresh avocado
- Nonfat plain Greek yogurt or sour cream
- Crumbled queso fresco or feta
Instructions
- Create the Spice Rub: In a small bowl, combine 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon chipotle chile powder, ground coriander, and 1 teaspoon kosher salt. Zest the two limes directly into the bowl, then stir thoroughly to blend all spices and lime zest evenly.
- Prepare the Steak: Place the steak on a cutting board. Using a sharp knife, make shallow diagonal cuts across the top surface of the steak. Then, make diagonal cuts in the opposite direction to form a crosshatch pattern. Repeat on the bottom side of the steak to help the marinade penetrate deeper and enhance flavor.
- Apply the Rub: Rub the prepared spice blend all over both sides of the steak, gently pressing it in to help it adhere well. Place the seasoned steak into a durable zip-top bag.
- Make the Marinade: In the same bowl used for the spice rub, whisk together the lime juice, 2 tablespoons of olive oil, Worcestershire sauce, and honey until well combined.
- Marinate the Steak: Pour the marinade into the bag with the steak, seal it tightly, and turn to coat the steak evenly. Place the bag on a plate or sheet pan. Let it rest at room temperature for at least 30 minutes or up to 1 hour, or refrigerate for up to 1 day. If refrigerated, bring the steak to room temperature before cooking. Turn the bag occasionally to redistribute the marinade.
- Prepare for Cooking: Remove the steak from the marinade, shaking off excess liquid. Pat dry very well with paper towels to ensure a good sear during cooking.
- Warm the Tortillas: Wrap the tortillas in aluminum foil and place them in a 300°F oven to warm while cooking the steak and vegetables.
- Cook the Steak: Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. If the skillet is not large enough for the whole steak, slice it in half and cook in batches or grill outdoors. Cook the steak for 4 to 6 minutes per side until an instant-read thermometer inserted in the thickest part reaches 140°F for medium-rare. Remove steak to a cutting board, cover loosely with foil, and let rest for 10 minutes to allow juices to redistribute.
- Cook the Vegetables: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the red and green bell peppers and yellow onion strips. Sauté frequently stirring until vegetables start to soften and onions begin to turn golden, approximately 8 minutes.
- Season the Vegetables: Lower heat to medium and add remaining ½ teaspoon cumin, ½ teaspoon chili powder, and ½ teaspoon salt. Continue cooking the vegetables until they become fully soft and begin to caramelize, about 6 to 8 more minutes.
- Finish with Garlic: Stir in the minced garlic and cook for just 30 seconds until fragrant, then promptly remove the skillet from heat.
- Serve: Slice the rested steak across the grain into thin strips about ½ to ¾ inch thick. Arrange the steak slices on a platter and drizzle any accumulated juices over the top. Plate the sautéed vegetables alongside the steak. Serve warm inside tortillas topped with fresh cilantro, avocado slices, Greek yogurt or sour cream, and crumbled queso fresco or feta cheese as desired.
Notes
- Scoring the steak before marinating allows the spices and marinade to penetrate deeper for enhanced flavor and tenderness.
- Bringing the steak to room temperature before cooking ensures more even cooking throughout.
- Patting the steak dry before searing is critical to achieving a perfect crust on the meat.
- If you don’t have a cast-iron skillet, a heavy stainless steel pan or outdoor grill will work well to cook the steak.
- Tortillas can be warmed in the oven wrapped in foil or heated briefly in a dry skillet if desired.
- Adjust cooking times slightly for thinner or thicker steaks to avoid overcooking.
- The combination of spices provides a smoky, slightly spicy and tangy flavor profile characteristic of classic fajitas.
