Steak Fajita Recipe

Prepare and marinate steak

Trim excess fat from the flank steak and pat dry with paper towels. Place steak in a shallow dish or zip-top bag. Whisk together lime juice, olive oil, soy sauce, ground cumin, chili powder, smoked paprika, minced garlic, salt and black pepper. Pour marinade over steak, making sure it is well coated. Refrigerate and marinate for at least 30 minutes and up to 4 hours (longer will increase tenderness and flavor).

Bring steak to room temperature

About 20 minutes before cooking, remove the steak from the fridge so it comes closer to room temperature for even cooking. Reserve the marinade for basting if desired, but do not reuse raw marinade without boiling.

Slice vegetables

While the steak marinates, peel the onion and cut into 1/4-inch thick slices. Core and seed both bell peppers and cut into 1/4-inch strips. Keep vegetables separate and set aside.

Cook vegetables

Heat 1 tablespoon of vegetable oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add the sliced onion and bell peppers in a single layer (work in batches if necessary). Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté without stirring for 1–2 minutes to get a bit of char, then stir and cook 4–6 minutes more until tender-crisp and slightly caramelized. Transfer vegetables to a plate and keep warm.

Sear the steak

Heat the remaining 1 tablespoon of vegetable oil in the same skillet (or a clean hot cast-iron pan) over high heat until very hot and just smoking. Remove steak from marinade and shake off excess. Sear steak 3–4 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C), or longer for desired doneness. If using a thin skirt steak, reduce time to 2–3 minutes per side. Optionally baste with reserved marinade that has been brought to a boil for 1 minute.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute. Slice the steak thinly across the grain into 1/4-inch strips. Return sliced steak to the hot pan for 30–60 seconds to reheat and mix with any pan juices if desired.

Warm tortillas

Warm tortillas on a dry skillet over medium heat 20–30 seconds per side until pliable and slightly charred, or wrap in foil and heat in a 300°F (150°C) oven for 10 minutes. Keep warm wrapped in a clean towel.

Heat rice and beans

Reheat the cooked rice and beans on the stove or in the microwave until hot (rice ~2–3 minutes in microwave; beans 2 minutes). If using refried beans, stir in a tablespoon of water or oil and heat slowly until smooth.

Build fajitas

To serve, place a warm tortilla on a plate. Add a few slices of steak, a spoonful of sautéed peppers and onions, a sprinkle of shredded cheese, a dollop of sour cream and a spoonful of guacamole. Garnish with chopped cilantro and a squeeze of lime. Serve with rice and beans on the side and additional lime wedges.

Serve immediately while steak and vegetables are hot. Leftovers: store steak and vegetables in an airtight container refrigerated up to 3–4 days. Reheat gently in a skillet over medium heat or in a 350°F (175°C) oven until warmed through. Tortillas, guacamole and sour cream are best stored separately.