Sizzling Beef and Pepper Fajitas
A vibrant and robust Tex-Mex classic, these beef and pepper fajitas feature succulent slices of marinated steak seared to perfection, accompanied by sautéed bell peppers and onions. Served in heated flour tortillas and topped as desired, this dish promises a satisfying, flavor-rich experience ideal for sharing.
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Servings: 6
Ingredients
- 1 large onion finely sliced into half-moons
- 3 assorted sweet bell peppers red, yellow, and green, thinly julienned
- 700 grams 1½ pounds of flank or skirt steak
- 1 tablespoon of olive oil for sautéing
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 8 mini flour tortillas warmed prior to serving
For the Marinade
- Juice extracted from approximately 2 fresh limes about 3 tablespoons
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves finely minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes optional, for added heat
- ½ teaspoon salt
Suggested Garnishes (Optional)
- Sour cream
- Fresh guacamole
- Pico de gallo or salsa
- Shredded cheddar or Mexican cheese blend
- Chopped fresh cilantro leaves
Instructions
- Combine all marinade ingredients in a bowl or sealable bag. Place the steak into the mixture, ensuring even coverage. Refrigerate and let marinate for a minimum of 30 minutes, or up to 4 hours for enhanced flavor absorption.
- Preheat a grill pan or heavy skillet over medium-high heat. Remove the steak from the marinade and blot dry with paper towels. Grill the steak for approximately 4 to 5 minutes on each side for medium-rare, adjusting time for your preferred level of doneness. Once cooked, transfer to a cutting board and allow the meat to rest for 5 minutes.
- Using the same pan, add 1 tablespoon of olive oil. Toss in the sliced onions and bell peppers. Season with salt and black pepper, then cook over medium-high heat, stirring occasionally, until the vegetables are tender and slightly caramelized, around 6 to 7 minutes.
- Slice the rested steak thinly across the grain into strips for optimal tenderness.
- Warm the flour tortillas, then layer them with steak slices and sautéed vegetables. Accompany with your choice of toppings such as sour cream, guacamole, salsa, cheese, or cilantro.
Notes
Adjust the level of chili flakes in the marinade depending on your heat preference. For best results, slice the steak just before assembling to retain its juices.