Easy Steak Fajitas
Who can say no to tender steak, a warm tortilla, and all the best fixings? It is definitely hard to pass on delicious and easy steak fajitas! They make for a fantastic weeknight meal as they are quick, easy, and the whole family tends to love it.
What is awesome about fajitas, in general, is they can easily be prepared ahead of time. Meaning, the steak can be marinated for hours or even the night before. Same with the onions and peppers! Other components such as sour cream, shredded cheese, tortillas, salsa are pre-made and optional making this dish super flexible and convenient.
What makes for fantastic and easy steak fajitas?
Easy. The steak! There are 3 components when it comes to the steak for these fajitas.
- The type of steak used. For this recipe, I find skirt steak to be the best followed by flank steak and then sirloin. They must be thinly sliced as opposed to cubed for them to be traditional to a fajita.
- The marinade is so important. This besides quality meat is what really is going to give a powerhouse of flavors that ties the whole dish together. Not only does the marinade offer flavor but it also tenderizes the meat.
- The cook of the steak. Believe it or not, steak will not take long to cook at all especially when sliced. In a hot pan, 5-10 minutes is truly all that is needed for a tender piece of nicely seared meat.
Be sure to try out my shrimp fajitas, chicken fajitas, or taquitos too! Make any of my recipes? Share an image with me on Instagram for me to reshare on my stories! I would love to see your creations.
- 2 lbs Skirt Steak, sliced thinly against the grain
- 3 tbsp Olive oil, divided 1 tbsp is for cooking the steak
- 1 Lime's juice
- 1/2 An Orange's juice
- 2 tbsp Worcestershire Sauce
- 1 tbsp Jalapeno, minced
- 1 tsp Garlic Powder
- 2 tsp Ground Cumin
- 1 tsp Smoked Paprika
- 2 tsp Chili Powder
- Salt & Pepper to taste
- 1 cup Fresh Cilantro
- 4 Garlic cloves
- 1/4 cup Olive oil
- 1/2 tsp Red pepper flakes
- 1 tbsp White vinegar
- 1/4 tsp Cumin
- 1 Lime's juice
- 2 Red bell pepper, thinly sliced
- 2 Onions, thinly sliced
- 2 tbsp Olive oil
- Sour cream
- Cilantro Lime Rice
- Shredded cheese
- First, marinate the steak ideally overnight but at least 2 hours before cooking with all the marinade ingredint in the fridge.
- Take the steak out to sit room temperature 30 minutes before cooking.
- Add 1 tbsp oil to a pan. Cook the steak on medium-high heat. This will take about 10 minutes. You want to see a nice sear on the steak but also avoid overcooking to keep it nice and tender. Set the cooked steak aside.
- In the same pan, add the oil for the onions and peppers to cook in. Season with salt and pepper. Cook for 10-15 minutes until vegetables are caramelized and tender. Add the steak back to the pan and stir together then set aside.
- While the peppers and onions are cooking you can work on the chimichurri sauce. Simply add all the ingredients into a food processor and pulse until sauce or salsa like.
- To assemble, warm a tortilla over the stove-top then layer a base of sour cream or guacamole before adding the steak with onions and pepper mixture. Top with the chimichurri sauce and any other fixings of your choice! You can also serve the steak fajitas with rice and different toppings as well!
Great recipe. I was wondering if you could feature the famous Palestinian Musakhan recipe some day. Especially that your recipes are light and heathy. I would like to see your take on this golden oldie topped with sumac and nostalgic memories.
I do have a recipe for Musakkhan! You will find it in the Middle Eastern category or if you search for it in the search bar! Enjoy
I made this and it was a hit with the whole family.