Sizzling Steak Fajitas: A Flavor Fiesta!

Steak fajitas are a classic Tex-Mex dish that’s perfect for a weeknight dinner or a weekend gathering. They’re quick, easy to customize, and bursting with flavor. This recipe will guide you through creating tender, juicy steak and perfectly caramelized vegetables, all wrapped up in warm tortillas.

Ingredients:

• Steak: 1.5 lbs skirt steak (or flank steak), trimmed
• Bell Peppers: 2 large bell peppers (various colors), sliced into strips
• Onion: 1 large onion, sliced
• Fajita Seasoning: 2 tablespoons (store-bought or homemade – see below)
• Olive Oil: 2 tablespoons
• Lime Juice: Juice of 1 lime
• Tortillas: Flour or corn tortillas

Optional Toppings:

• Sour cream or Greek yogurt
• Guacamole or sliced avocado
• Salsa
• Shredded cheese
• Chopped cilantro

Homemade Fajita Seasoning (Approximate):

• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste

Instructions:

1. Marinate the Steak: In a large bowl or resealable bag, combine the steak with 1 tablespoon of olive oil and the fajita seasoning. Massage the seasoning into the steak, ensuring it’s evenly coated. Let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
2. Prepare the Vegetables: Slice the bell peppers and onion into strips.
3. Cook the Vegetables: Heat the remaining 1 tablespoon of olive oil in a large skillet or cast iron pan over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until they are softened and slightly caramelized, about 8-10 minutes. Remove the vegetables from the skillet and set aside.
4. Cook the Steak: Increase the heat to high. Place the marinated steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or longer depending on your desired doneness. Avoid overcrowding the pan; if necessary, cook the steak in batches.
5. Rest and Slice the Steak: Remove the steak from the skillet and let it rest for 5-10 minutes before slicing against the grain into thin strips. This helps to retain the juices.
6. Combine and Serve: Return the sliced steak to the skillet with the cooked vegetables. Toss to combine and heat through. Squeeze the lime juice over the mixture. Serve immediately with warm tortillas and your favorite toppings.
7. Warm the Tortillas: Warm the tortillas in a dry skillet, microwave, or oven according to package directions.

Tips for Success:

• Don’t Overcook the Steak: Skirt steak and flank steak are best when cooked medium-rare to medium. Overcooking will make them tough.
• Hot Pan is Key: A hot skillet is essential for searing the steak and creating a nice crust.
• Slice Against the Grain: This makes the steak more tender and easier to chew.
• Customize Your Seasoning: Adjust the amount of spices in the fajita seasoning to suit your taste preferences. Add more cayenne pepper for extra heat or omit it entirely.
• Prepare Ahead: You can marinate the steak and slice the vegetables ahead of time to save time on the day of cooking.

Enjoy your delicious and flavorful homemade steak fajitas!