Easy Steak Fajitas
These tasty fajitas are a snap to prepare and make good use of Summer-ripe peppers and zippy white onions. You can swap out the beef for sliced chicken breasts and the results are equally delicious. This recipe makes 6 servings.
PREP TIME
1 hour / 0 mins
COOK TIME
15 minutes
Ingredients
For the marinade:
3 tablespoons neutral flavored oil
Juice from 1 fresh lime
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
Remaining ingredients:
2 pounds skirt, flank or hanger steak, sliced into 1/2" strips
1 red bell pepper, seeded, cored and sliced into strips
1 green bell pepper, seeded, cored and sliced into strips
1 white onion, peeled and sliced into thin strips
6-8 tortillas, warmed
Sour cream, salsa and guacamole, for serving
3 tablespoons neutral flavored oil
Juice from 1 fresh lime
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
Remaining ingredients:
2 pounds skirt, flank or hanger steak, sliced into 1/2" strips
1 red bell pepper, seeded, cored and sliced into strips
1 green bell pepper, seeded, cored and sliced into strips
1 white onion, peeled and sliced into thin strips
6-8 tortillas, warmed
Sour cream, salsa and guacamole, for serving
Directions
Whisk together all marinade ingredients in a non-reactive bowl.
Add steak to a resealable plastic bag. Add onions and bell peppers to a separate resealable plastic bag. Add 1/3 of the marinade to the steak, close the bag and shake to coat all pieces of the meat with the marinade. Repeat the process with the bag of onions and peppers. Refrigerate the meat and veggies for at least one hour and up to overnight. Reserve the remaining marinade for when you cook the fajita filling.
To cook, heat a large, heavy skillet over medium-high heat. Add the veggies to the skillet and cook until tender-crisp, about 5 minutes. Remove the vegetables from the pan, add the steak and cook for 7-10 minutes until meat is cooked through. Add the onions and peppers back into the pan and toss with the remaining marinade.
Serve with warm tortillas and toppings right away.
Add steak to a resealable plastic bag. Add onions and bell peppers to a separate resealable plastic bag. Add 1/3 of the marinade to the steak, close the bag and shake to coat all pieces of the meat with the marinade. Repeat the process with the bag of onions and peppers. Refrigerate the meat and veggies for at least one hour and up to overnight. Reserve the remaining marinade for when you cook the fajita filling.
To cook, heat a large, heavy skillet over medium-high heat. Add the veggies to the skillet and cook until tender-crisp, about 5 minutes. Remove the vegetables from the pan, add the steak and cook for 7-10 minutes until meat is cooked through. Add the onions and peppers back into the pan and toss with the remaining marinade.
Serve with warm tortillas and toppings right away.
Looking for inspiration? Try these recipes:
Tortellini Soup with Sausage and Spinach
Grilled Chicken Tacos with Quick Pickled Onions
Baked Dijon Chicken Breasts with Sautéed Veggies
