Steak Fajitas Recipe

Prepare marinade

In a medium bowl combine lime juice, 2 tablespoons olive oil, minced garlic, ground cumin, smoked paprika, chili powder, dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 tablespoon soy sauce. Whisk until combined.

Marinate steak

Trim any excess fat from the steak. Place the steak in a shallow dish or resealable bag and pour the marinade over it, ensuring the meat is well coated. Marinate in the refrigerator for at least 30 minutes and up to 4 hours. If short on time, 30 minutes still gives good flavor.

Bring to room temperature

About 20 minutes before cooking, remove the steak from the refrigerator and let it come closer to room temperature for even cooking. Reserve the marinade for brushing (do not reuse marinade that touched raw meat unless boiled).

Prepare vegetables

While the steak is marinating, core and thinly slice the green bell pepper into 1/4-inch strips. Peel and thinly slice the onion into similar-width strips. Dice the tomatoes into 1/2-inch pieces and set aside.

Sauté vegetables

Heat 2 tablespoons olive oil in a large sauté pan or cast-iron skillet over medium-high heat until shimmering. Add the sliced onions and peppers, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and cook, stirring occasionally, for 6–8 minutes until soft and slightly charred at the edges. Add the diced tomatoes in the last 1–2 minutes, toss to combine, and remove vegetables to a warm bowl. Keep pan hot for the steak.

Pat the marinated steak dry with paper towels (this helps get a good sear). Season lightly with a pinch of additional salt if desired. Preheat a heavy skillet or grill pan over high heat until very hot (a few minutes). Add a thin film of oil if the pan is dry.

Sear the steak for 3–5 minutes per side for medium-rare to medium, depending on thickness (about 1 inch thick). For a thinner skirt steak, 2–3 minutes per side may be enough. If you prefer, baste once with a tablespoon of the reserved marinade that you bring to a boil for 1 minute first to make it safe.

Use an instant-read thermometer: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Remove steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute.

While the steak rests, reheat the sautéed vegetables in the same pan for 1–2 minutes to warm through and pick up any browned bits from the skillet. Return vegetables to the warm serving bowl.

Slice the rested steak thinly against the grain into 1/4-inch strips. Transfer the meat to the bowl with the vegetables and toss gently to combine so juices coat the peppers and onions.

Warm the flour tortillas: wrap in a damp paper towel and microwave 20–30 seconds, or heat individually in a dry skillet 15–20 seconds per side until pliable and slightly toasted.

Serve family-style: place tortillas, steak and vegetables, chopped cilantro, lime wedges, sour cream, and shredded cheese on the table. Let diners build tacos/fajitas to taste and add hot sauce if desired.

Leftovers: store steak and vegetables together in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or oil.