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Savor a delicious Steak Fajita dish featuring marinated skirt or flank steak paired with onions, vibrant bell pepper strips, and classic flour tortillas for a quick and sizzling dinner option!
Indulge in the mouthwatering flavors of a perfectly cooked Steak Fajita dish, where tender marinated skirt or flank steak meets the savory sweetness of caramelized onions and the burst of color and crunch from vibrant bell pepper strips. Wrap it all up in soft, warm flour tortillas for a delightful meal that’s sure to satisfy your cravings.
What is a Fajita?
Remember this: In Tex-Mex and Mexican cuisine, a fajita consists of grilled meat strips, often served with strips of peppers and onions, and typically wrapped in a flour or corn tortilla.
The tradition of marinating and grilling meat began in the 1940s with Mexican ranch workers living in West Texas near the Mexican border. The workers would tenderize the meat by pounding it and marinating it in lime juice before cooking it over an open fire. Then they’d serve it with various condiments rolled in a flour tortilla.
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What do you need to make Fajitas?
Meat – Flank steak or skirt steak is the best beef cut for fajitas. The most important thing you can do when making fajitas is to marinate them properly.
Bell Peppers – Fresh green, yellow & red bell peppers, cored & sliced lengthwise
Onion – Large white onion, thinly sliced
Seasonings – All seasonings can be modified to taste. Chile powder, ground cumin, garlic powder, onion powder, Mexican oregano, and cayenne pepper can be reduced or increased to taste.
Juice – Orange juice or lime juice. Why citrus juice? Acids like citrus juice tenderize meat by breaking down its fibers.
Oil – Olive oil, or vegetable oil
How to Make Steak Fajitas
- In a large bowl, combine olive oil, juice, and seasonings, and mix well.
- Add steaks to marinade. Turn to coat; cover. Refrigerate for 2 hours or overnight.
- Drain marinade from meat, blot any excess marinade, and lightly salt flank steaks or skirt steaks.
- Grill marinated meat, or sear meat in a cast-iron skillet until the desired doneness. Cut your steak into strips.
- Cut the beef against the grain. Cutting against the grain means to cut through the fibers and make them shorter. This makes the meat more tender and easier to chew
- In a large skillet, sauté peppers and onions in oil until crisp-tender.
- Add meat to peppers and onions. Remove and keep warm.
- Serve with tortillas. Top with guacamole and sour cream.
How Do You Store Steak Fajitas?
- Properly stored, the cooked steak will last for 3 to 4 days in the refrigerator.
- To further extend the shelf life of cooked steak, freeze it; freeze in covered airtight containers or heavy-duty freezer bags, or wrap it tightly with heavy-duty aluminum foil or freezer wrap.
We Recommend
- Chilorio Recipe
- Steak Picado (Bistec Picado)
- Sonoran-style Flat Enchiladas(Sonorenses)
- Delicious Mexican Molletes Recipe: Simple and Satisfying
- Red Chile Beef Enchiladas
- Quick and Easy Camarones a la Diabla Recipe
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Steak Fajita Recipe
Ingredients
- 1 1/2 pounds flank or skirt steak
- 4 bell peppers red, yellow, or green
- 1 large onion thinly sliced
- 8 flour tortillas
- 2 tbsp olive oil
- 1 tablespoon chili powder
- 1/4 teaspoon cayenne powder
- 2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon Mexican Oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons orange juice or lime juice
Instructions
- In a large bowl, combine olive oil, juice, and seasonings, and mix well.
- Add steaks to marinade. Turn to coat; cover. Refrigerate for 2 hours or overnight.
- Drain marinade from meat, blot any excess marinade, and lightly salt flank steaks or skirt steaks.
- Grill meat, or sear meat in a cast-iron skillet until the desired doneness. Cut your meat into strips.
- In a large skillet, saute peppers and onions in oil until crisp-tender. Add meat to peppers and onions. Remove and keep warm.
- Serve with tortillas. Top with guacamole and sour cream
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