Steak Fajitas / Fajitas De Bistec Recipe

Prep the steak

Trim any large pieces of fat from the steak. Pat the meat dry with paper towels. Using a sharp knife, slice the steak thinly against the grain into 1/4-inch strips. If the steak is thick, place it briefly in the freezer (15–20 minutes) to firm up for easier slicing.

Make the marinade

In a bowl combine 3 tbs olive oil, 2 tbs fresh lime juice, minced garlic, cumin, smoked paprika, chili powder, oregano, 1.5 tsp kosher salt, 1/2 tsp black pepper and optional chopped chipotle. Whisk until blended.

Marinate the steak

Place the sliced steak in a shallow dish or resealable bag. Pour the marinade over the meat and toss to coat evenly. Press out excess air and refrigerate for at least 30 minutes and up to 2 hours (do not exceed 4 hours for thin slices). Remove from refrigerator 15 minutes before cooking to come toward room temperature.

Sear the steak

Heat a large heavy skillet or cast-iron pan over high heat until very hot (about 3–5 minutes). Add a tablespoon of oil and swirl. Add the marinated steak in a single layer—work in two batches if necessary to avoid crowding. Sear undisturbed for 1–2 minutes to develop a brown crust, flip and cook another 30–60 seconds for medium-rare to medium (adjust to preferred doneness). Transfer cooked steak to a plate and tent with foil to rest while you cook the vegetables. Reserve juices in the pan.

Finish and slice thicker pieces (if needed)

If any slices are thicker than desired after searing, let the steak rest 5 minutes and then slice thinner against the grain. Return sliced steak to the pan with accumulated juices to rewarm for 30 seconds before serving.

Prep the vegetables

While the steak marinates or rests, core and seed the bell peppers and cut into 1/4-inch wide strips. Peel the onion and cut into thin half-moons.

Cook the vegetables

Heat the same skillet over medium-high heat and add 1 tbs olive oil. When oil shimmers, add the sliced onions and cook 2–3 minutes until they begin to soften. Add the bell pepper strips, season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Cook, stirring occasionally, for 5–7 minutes until vegetables are tender-crisp and slightly charred in places. If you like softer peppers, cook 1–2 minutes longer. Push the vegetables to the side of the pan.

Combine with steak

Return the seared steak and any juices to the skillet with the vegetables. Toss quickly for 30–60 seconds over high heat to combine and warm through, scraping up browned bits from the pan. Taste and adjust seasoning with additional salt, pepper or a squeeze of lime juice as needed.

Warm tortillas: Wrap tortillas in foil and warm in a 350°F (175°C) oven for 10 minutes, or warm individually in a dry skillet for 15–30 seconds per side, or microwave stacked under a damp paper towel for 20–30 seconds.

Assemble fajitas: Place a warm tortilla on a plate. Spoon 2–3 oz (a few strips) of steak and a generous portion of peppers and onions onto each tortilla. Top with chopped cilantro, a squeeze of lime, optional sour cream or crema, shredded cheese, and avocado or guacamole as desired.

Serve family-style: Transfer remaining steak and vegetables to a serving platter so guests can build their own fajitas. Offer extra lime wedges and hot sauce on the side.

Storage: Refrigerate cooled leftover steak and vegetables in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or oil.