Steak Fajitas Thin Slices (Printer-Friendly)
Tender steak with caramelized peppers and onions served on warm tortillas with fresh toppings.
# What You’ll Need to Cook:
→ Steak Fajita Marinade
01 -
3 tablespoons olive oil
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2 tablespoons fresh lime juice
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1 teaspoon lime zest
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2 tablespoons water
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3 cloves garlic, minced
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1 teaspoon smoked paprika
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1 teaspoon ancho chili powder
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1/4 teaspoon cayenne pepper
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1 teaspoon onion powder
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1 teaspoon dried oregano
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1 teaspoon ground cumin
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1 teaspoon salt
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1/2 teaspoon black pepper
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Hot sauce, optional, to taste
→ Steak Fajitas
15 -
1.5 pounds flank steak (or skirt steak)
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2 tablespoons olive oil, for cooking
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3 bell peppers, thinly sliced, assorted colors
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1 jalapeno pepper, thinly sliced
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1 large onion, thinly sliced
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8 flour tortillas (or corn tortillas as preferred)
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Fixings: chopped tomatoes, pico de gallo, guacamole, shredded cheese, sour cream, fresh cilantro, spicy chili flakes, hot sauce
# Steps to Prepare:
01 -
Whisk olive oil, lime juice, lime zest, water, garlic, smoked paprika, ancho chili powder, cayenne, onion powder, oregano, cumin, salt, pepper, and optional hot sauce in a large bowl until well combined.
02 -
Place flank steak in marinade, cover, and refrigerate for at least 30 minutes or overnight for enhanced flavor.
03 -
Heat cast iron skillet over medium-high heat with olive oil. Remove excess marinade and cook steak 3-4 minutes per side to desired doneness (135°F for medium rare).
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Transfer steak to cutting board and let rest for 5 minutes to retain juices.
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In the same skillet, add oil if needed. Sauté bell peppers, jalapeno, and onions for about 10 minutes until caramelized and tender, stirring occasionally.
06 -
Slice steak thinly against the grain. Return slices to skillet to warm through.
07 -
Warm tortillas and layer with steak, peppers, onions, and desired fixings. Serve immediately.
# Extra Cooking Tips:
01 -
Transform marinade into sauce by boiling and simmering for 5 minutes; thicken with cornstarch if desired.
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Flank steak offers quick cooking and great flavor; skirt steak or ribeye are good alternatives.
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Leftovers store well refrigerated up to 5 days; reheat gently before serving.