Description
This Sizzling Steak Fajitas recipe features marinated flank or skirt steak seared to juicy perfection and served with sautéed bell peppers and onions. The dish is bursting with bold, smoky spices and zesty lime, offering a vibrant and flavorful Tex-Mex classic perfect for a quick and satisfying meal. Serve with warm tortillas, fresh avocado, cilantro, and creamy toppings for an authentic fajita experience.
Ingredients
Scale
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)
Vegetables
- 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
To Serve
- Flour or corn tortillas
- Chopped fresh cilantro
- Sliced fresh avocado
- Nonfat plain Greek yogurt or sour cream
- Crumbled queso fresco or feta
Instructions
- Prepare Spice Mix: 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 2 limes directly into the bowl, then stir well to combine.
- Score the Steak: Place the steak on a cutting board and use a sharp knife to make shallow, diagonal cuts across the top side of the steak. Repeat to create a crosshatch pattern, then score the bottom side similarly. This helps the marinade penetrate deeply.
- Season the Steak: Rub the spice mixture evenly on both sides of the steak, pressing gently to adhere. Place the steak in a sturdy zip-top bag.
- Make the Marinade: In the same bowl, whisk together the lime juice, 2 tablespoons olive oil, Worcestershire sauce, and honey until fully combined.
- Marinate the Steak: Pour the marinade into the bag with the steak, seal it, and turn to coat the steak thoroughly. Let the steak rest at room temperature for 30 minutes to 1 hour, or refrigerate up to 1 day, turning occasionally. If refrigerated, bring to room temperature before cooking.
- Prepare for Cooking: Remove the steak from the marinade, shaking off excess liquid. Pat the steak dry with paper towels to ensure a good sear. Wrap tortillas in foil and warm them in a 300°F oven during cooking.
- Cook the Steak: Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. If needed, cut the steak in half to fit. Sear the steak for 4 to 6 minutes per side until medium-rare (140°F internal temp). Transfer steak to a cutting board, cover loosely with foil, and rest for 10 minutes.
- Sauté Vegetables: Add remaining 1 tablespoon olive oil to the skillet. Add the sliced bell peppers and onions and sauté, stirring often, until they start softening and onions turn golden, about 8 minutes.
- Season and Caramelize: Reduce heat to medium. Add remaining ½ teaspoon cumin, ½ teaspoon chili powder, and ½ teaspoon kosher salt. Continue cooking the vegetables until fully softened and caramelized, about 6 to 8 more minutes.
Notes
- Use an instant-read thermometer to monitor steak doneness for best results.
- Flank or skirt steak works well due to their flavor and texture, but other cuts like sirloin can be used.
- Resting the steak after cooking helps redistribute juices for a juicier bite.
- To make this recipe gluten free, use corn tortillas and verify Worcestershire sauce is gluten free.
- For more smoky heat, adjust chipotle chile powder to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
