Fajitas Recipe

Make the marinade

In a medium bowl whisk together 1 tablespoon olive oil, 2 tablespoons lime juice, 1 tablespoon soy sauce, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 2 teaspoons minced garlic, 1 teaspoon salt, 1 teaspoon black pepper and 1/4 teaspoon red pepper flakes (if using).

Marinate the steak

Place 1 lb thinly sliced skirt or flank steak in a shallow dish or zip-top bag. Pour half of the marinade over the steak, reserving the other half for vegetables. Massage the marinade into the meat so all pieces are coated. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Prep vegetables

While the steak marinates, thinly slice 1 cup red bell pepper, 1 cup green bell pepper and 1 cup yellow onion. Toss the vegetables with the reserved half of the marinade and set aside at room temperature.

Heat the pan

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot, about 2–3 minutes. Add 1 tablespoon vegetable or canola oil and swirl to coat.

Sear the steak

Add the marinated steak in a single layer (work in two batches if necessary to avoid crowding). Sear undisturbed for 1–2 minutes to develop a good crust, then flip and cook another 1 minute for medium-rare to medium, or longer to desired doneness. Remove the steak to a plate and let rest 5 minutes; then slice thinly against the grain if whole pieces remain.

Cook the vegetables

Return the skillet to medium-high heat. If needed add a touch more oil. Add the marinated peppers and onions and spread into an even layer. Let cook undisturbed 2–3 minutes to get some char, then stir and continue cooking another 3–4 minutes until softened but still slightly crisp. Season with a pinch of salt and pepper to taste.

Combine

Add the sliced steak back to the pan with the vegetables, toss briefly to warm through and coat with pan juices (about 1 minute). Taste and adjust seasoning with more salt, pepper or lime juice if needed.

Warm 8 tortillas in a dry skillet or wrapped in foil in a low oven, or microwave covered with a damp paper towel for 30–45 seconds.

Serve the steak and pepper mixture family-style with warm tortillas, 1/4 cup chopped cilantro, lime wedges, 1/2 cup sour cream, 1/2 cup salsa and 1/2 cup shredded cheese. Let diners assemble their own fajitas, adding cilantro and a squeeze of lime to taste.

Leftovers: store steak and vegetables in an airtight container refrigerated up to 3 days. Reheat gently in a skillet with a splash of water or lime juice to prevent drying.