Fajita Beef Or Chicken Recipe

Prepare marinade

In a medium bowl whisk together 3 tbs olive oil, 2 tbs fresh lime juice, 1 tbs soy sauce, 1 tsp brown sugar, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt and 1 tsp freshly ground black pepper until combined.

Marinate protein

Place the 1 lb flank steak or chicken breasts in a shallow dish or resealable bag. Pour the marinade over the protein, turning to coat evenly. For best results: marinate 30 minutes to 2 hours in the refrigerator (up to 8 hours for steak). If short on time, 15–30 minutes will still add flavor. Remove protein from fridge 15 minutes before cooking to come closer to room temperature.

Prepare for cooking

If using flank steak: remove from marinade and pat dry with paper towels. Slice against the grain into 1/4–1/2-inch strips after resting 5–10 minutes once cooked (see cook step). If using chicken breasts: remove from marinade and pat dry; you may butterfly/thin or leave whole and slice after resting.

While the protein marinates, slice 1 large yellow onion in half lengthwise and then into 1/4-inch half-moons. Core and slice 1 red and 1 green bell pepper into 1/4-inch strips. Toss the sliced vegetables with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated.

Heat a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat until very hot (about 2–3 minutes). Add the vegetables and spread in an even layer. Cook, stirring occasionally, until they are softened and charred in spots, about 6–8 minutes. Transfer vegetables to a plate and keep warm.

Wipe the skillet if the vegetables left excess moisture, then return to high heat. Add 1 tbs neutral oil (or a little more olive oil) and heat until shimmering.

For steak: place the steak strips or whole steak (if cooking whole, sear 3–5 minutes per side for medium-rare depending on thickness) in a single layer without crowding. If you cut the steak before cooking, cook strips 2–3 minutes per side until browned and slightly charred. For chicken: cook breasts 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F / 74°C. Avoid moving the meat too often to get a good sear.

Once cooked, transfer the protein to a cutting board and let rest 5 minutes. If you cooked whole steak or breasts, slice against the grain into thin strips now. If you cooked strips, keep them warm.

Return the sliced protein to the hot skillet for 30–60 seconds with any accumulated juices and 1–2 tablespoons of reserved marinade (optional) to heat through and pick up any remaining char flavor. Taste and adjust seasoning with salt and pepper if needed.

Warm 8 flour tortillas wrapped in foil in a 350°F / 175°C oven for 8–10 minutes or heat directly on an open flame/ skillet for 10–20 seconds per side until pliable and slightly charred.

Arrange warmed tortillas on a platter. Spoon cooked vegetables down the center of each tortilla, top with sliced steak or chicken, then garnish with 1/4 cup chopped fresh cilantro, shredded cheese, a dollop of sour cream, and a squeeze of lime. Add hot sauce or salsa to taste.

Serve immediately while hot. Leftover cooked components can be stored separately in the refrigerator up to 3–4 days.