Fajitas Hidalgo Recipe

Prepare the marinade

In a bowl, combine olive oil, fresh lime juice, white vinegar, minced garlic (finely chopped or pressed), ground cumin, ancho chili powder, dried oregano, black pepper, and kosher salt. Whisk until well combined.

Marinate the steak

Place the flank steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, ensuring it is evenly coated. Refrigerate and marinate at least 30 minutes, ideally 2–4 hours. If short on time, 30 minutes will still impart good flavor.

Bring to room temperature

About 20 minutes before cooking, remove the steak from the fridge to come toward room temperature. Pat the surface dry with paper towels to promote good searing.

Prep the vegetables

While the steak marinates, slice the yellow onion into 1/4-inch thick half-moons. Core and slice the red and green bell peppers into 1/4-inch strips. Slice the jalapeño thinly (remove seeds if you want less heat).

Cook the steak

Heat a large cast-iron skillet or heavy-bottomed sauté pan over high heat until very hot (2–3 minutes). Add 1 tablespoon of vegetable oil and swirl. Add the steak and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes for medium-rare (adjust time for thickness and desired doneness). Remove steak to a cutting board and let rest 8–10 minutes. Reserve any pan juices in the pan.

Sauté the vegetables

Reduce heat to medium-high and add the remaining 1 tablespoon vegetable oil to the same pan. Add onion, bell peppers, and jalapeño. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, until vegetables are softened and charred in spots, about 6–8 minutes. Add 1 teaspoon butter in the last minute for gloss and flavor, and stir to combine. If pan is very dry, add a splash (1–2 tsp) of water or reserved steak juices to deglaze and incorporate browned bits.

Slice the steak

Against the grain, slice the rested steak thinly into 1/4-inch strips. Return the sliced steak to the pan with the vegetables and toss briefly over medium heat for 1 minute to warm and meld flavors. Taste and adjust seasoning with additional salt or lime juice if desired.

Warm the tortillas: Wrap tortillas in foil and heat in a 350°F (175°C) oven for 8–10 minutes, or warm individually in a dry skillet 20–30 seconds per side, or microwave wrapped in a damp towel for 30–45 seconds.

Assemble fajitas: Place several slices of steak and a generous portion of sautéed peppers and onions onto each warmed tortilla. Top with chopped cilantro, a squeeze of lime, a dollop of sour cream or crema, shredded cheese, and salsa. Add pickled onions if using.

Serve: Serve immediately with extra lime wedges and salsa at the table. Leftover steak and vegetables keep well refrigerated for up to 3 days.