Steak Fajitas Recipe

Marinate the steak

In a shallow dish or zip-top bag combine 2 tbsp olive oil, 2 tbsp lime juice, 1 tbsp soy sauce, 2 tsp minced garlic, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Add the trimmed steak and turn to coat. Marinate at room temperature for 20–30 minutes or refrigerate for up to 4 hours. Bring to room temperature for 20 minutes before cooking if refrigerated.

Cook the steak

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add a little oil if pan is dry. Remove steak from marinade, letting excess drip off, and sear 3–4 minutes per side for medium-rare (time will vary by thickness). Use tongs to hold and sear edges if desired. Internal temp ~130–135°F for medium-rare. Transfer steak to a cutting board and tent with foil; rest 8–10 minutes before slicing thinly across the grain into 1/4-inch strips.

Sauté peppers and onions

While steak rests, heat 2 tbsp oil in the same skillet over medium-high heat. Add sliced onions and bell peppers, season with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp smoked paprika (if using). Cook, stirring occasionally, until vegetables are softened and slightly charred, about 6–8 minutes. If desired, push vegetables to the side and briefly return sliced steak to the pan to reheat and absorb juices for 1 minute, then combine with vegetables.

While steak is marinating or cooking, rinse 1 cup rice under cold water until water runs clear. In a small saucepan, bring 2 cups water or broth, 1 tsp oil (or butter) and 1/4 tsp salt to a boil. Add the rice, stir once, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Combine 1 cup diced tomatoes, 1/4 cup finely diced white onion, 2 tbsp chopped cilantro, 1 tsp minced jalapeño (optional), 1 tbsp lime juice and 1/4 tsp salt in a bowl. Stir and taste; chill or let sit 10–15 minutes for flavors to meld.

Warm 1 cup canned refried beans in a small saucepan over low heat. Stir in 2 tbsp water or reserved bean liquid to loosen, add 1/4 tsp cumin and 1/4 tsp salt to taste. Heat until just warmed through, stirring to reach a spreadable consistency. Keep covered and warm until serving.

Warm tortillas in a dry skillet over medium heat, 20–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Arrange warmed tortillas, sliced steak, sautéed peppers and onions, rice, refried beans, shredded lettuce, shredded cheese, pico de gallo, lime wedges and cilantro on a platter.

To serve: place a scoop of rice or beans on a tortilla, add several strips of steak and a spoonful of peppers and onions. Top with pico de gallo, shredded lettuce and cheese. Squeeze lime and garnish with cilantro as desired.