Fajita Alambre Recipe

Prepare the marinade

In a bowl combine olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, kosher salt and black pepper. Whisk until blended.

Marinate the steak

Place the steak in a shallow dish or zip-top bag. Pour half of the marinade over the steak (reserve the rest for basting). Massage to coat, cover or seal, and refrigerate 30 minutes to 2 hours. Remove from fridge 20 minutes before cooking to come toward room temperature.

Cook the bacon

Heat a heavy cast-iron comal or skillet over medium-high heat. Add diced bacon and cook, stirring occasionally, until crispy and fat is rendered, about 6–8 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towel, leaving the rendered fat in the pan.

Sear the steak

Increase heat to high. Pat steak dry with paper towel. Add 1 tbsp reserved marinade (or a touch of oil) to the hot comal. Sear the steak 2–4 minutes per side, depending on thickness and desired doneness, until a good crust forms (internal temp 125°F for medium-rare to 135°F for medium). Transfer steak to a cutting board and let rest 8–10 minutes. Reserve any pan fond.

Slice the steak

Against the grain, thinly slice the rested steak into bite-sized strips about 1/4" wide. Set aside and reserve juices on the cutting board to drizzle later.

Cook the vegetables

With the comal still hot (medium-high), add 1 tbsp oil if the pan is dry. Add sliced onions and bell peppers in an even layer. Season with 1/2 tsp salt and 1/4 tsp pepper. Let them sit without stirring for 1–2 minutes to develop some char, then toss and cook until softened and slightly charred, about 6–8 minutes total.

Combine bacon and vegetables

Return the cooked bacon to the comal with the peppers and onions, toss to combine. If the pan is very dry, add a small splash (1–2 tsp) of reserved marinade or oil. Cook together 1–2 minutes to meld flavors, scraping up any browned bits from the steak sear.

Assemble alambre on the comal

Push vegetables and bacon to one side of the comal (or into a cast-iron skillet). Add the sliced steak and any collected juices back to the pan and mix with the vegetables and bacon. Taste and adjust seasoning with a pinch more salt and pepper if needed.

Top with cheese and melt

Sprinkle shredded cheese evenly over the steak-vegetable mixture. Reduce heat to medium-low, cover the comal with a large lid, a sheet pan, or foil to trap steam, and let the cheese melt 2–4 minutes. Alternatively, place briefly under a broiler until bubbly and slightly golden (if using oven-safe pan).

Finish and garnish

Once the cheese is melted, remove from heat. Squeeze lime wedges over the mixture and sprinkle chopped cilantro. Serve immediately with warm tortillas and optional pickled jalapeños or salsa verde on the side.