Sizzling Fajitas Recipe

Prepare and Marinate Protein

Thinly slice the flank steak across the grain (or slice chicken breasts into thin strips). In a bowl, whisk together 2 tbs olive oil, lime juice, soy sauce, minced garlic, chili powder, cumin, smoked paprika, salt and pepper. Add the sliced protein, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes and up to 2 hours.

Remove the marinated protein from the refrigerator 15 minutes before cooking to come closer to room temperature for even searing.

Prep Vegetables

While protein marinates, slice the onion, bell peppers and mushrooms into even strips/slices so they cook uniformly.

Cook Vegetables

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tbs oil and when shimmering add the onions and a pinch of salt. Sauté 2–3 minutes until they start to soften, then add bell peppers and mushrooms. Cook, stirring often, until vegetables are softened and slightly charred at edges, about 6–8 minutes. Season with remaining salt and pepper. Transfer vegetables to a plate and keep warm.

Increase the skillet heat to high and wipe it if needed. Add remaining 1 tbs oil. Add the marinated protein in an even layer (do not overcrowd; cook in batches if needed). Sear without moving for 1–2 minutes to develop a crust, then stir and continue cooking until cooked to desired doneness (steak: medium-rare to medium about 3–4 minutes total depending on thickness; chicken: until no longer pink, about 4–6 minutes).

Return the cooked vegetables to the pan with the protein, toss to combine and heat through for 1 minute. Taste and adjust seasoning. If using butter for presentation, stir in 1 tbs butter at the end for glossy finish.

Warm Tortillas

Warm the tortillas: wrap 6–8 in a damp kitchen towel and microwave 30–45 seconds, or warm individually on a dry skillet over medium heat 20–30 seconds per side until pliable.

Plate for Sizzling Tableside

If serving on a sizzling platter: preheat the empty cast-iron skillet or platter in a 425°F (220°C) oven for 10 minutes or over the stovetop until very hot. Transfer the hot skillet to a heat-safe surface, carefully add the cooked protein and vegetables to the skillet (they should sizzle). Serve immediately with warmed tortillas and bowls of shredded cheese, diced tomatoes, shredded lettuce, guacamole, sour cream, salsa, lime wedges and cilantro on the side so guests assemble their own fajitas.

Serve Without Sizzling Platter

If not using a sizzling platter, place the protein and vegetables on a large warmed serving plate and bring accompaniments to the table. Encourage guests to spoon fillings into tortillas and top with cheese, tomatoes, lettuce, guacamole, sour cream and salsa. Squeeze lime over fillings to taste.