Fajitas Recipe

Prepare marinade

In a medium bowl whisk together olive oil, lime juice, soy sauce, brown sugar, cumin, chili powder, smoked paprika, minced garlic, kosher salt, and black pepper until combined.

Marinate steak

Place the steak in a shallow dish or zip-top bag. Pour marinade over steak, massage to coat thoroughly, remove excess air if using a bag, and refrigerate for at least 30 minutes and up to 4 hours. If short on time, 30 minutes will still impart good flavor.

Rest before cooking

Remove steak from refrigerator 20 minutes before cooking to bring it closer to room temperature for even cooking.

Cook steak

Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot (2–3 minutes). Add 1 tablespoon oil and swirl. Remove steak from marinade, letting excess drip off, and sear 3–4 minutes per side for medium-rare (internal 130–135°F / 54–57°C) depending on thickness. Adjust time for desired doneness. For a smoky-grilled flavor you can cook on a preheated grill at high heat the same amount of time. Transfer steak to a cutting board and tent loosely with foil; rest 8–10 minutes.

Slice steak

After resting, slice the steak thinly against the grain into 1/4-inch strips. Keep slices warm while you finish vegetables. Reserve any juices on the cutting board to add to the vegetables if desired.

Prepare vegetables

Peel the onion and cut into 1/4–1/2-inch slices. Core and seed the bell peppers and cut into similar 1/4–1/2-inch strips so they cook evenly with the onions.

Sauté vegetables

In the same hot skillet used for steak (wipe out excess burnt bits but keep fond), add 1 tablespoon vegetable oil and heat over medium-high heat. Add the sliced onions and peppers in a single layer if possible. Season with 1 tsp salt and 1 tsp black pepper. Cook, stirring occasionally, until vegetables are softened and slightly charred, about 6–8 minutes. If pan becomes crowded, cook in two batches to achieve good sear.

Combine with steak

If reserved steak juices remain on the cutting board, add them to the vegetables and stir. Add the sliced steak to the skillet just to warm through for 1 minute and mix with the peppers and onions. Transfer the sizzling mixture to a warmed cast-iron skillet or serving platter for table presentation.

Warm tortillas

Wrap tortillas in a clean damp kitchen towel and microwave for 30–60 seconds until pliable, or warm them directly over a gas burner for a few seconds per side, or in a 350°F (175°C) oven wrapped in foil for 10 minutes. Keep wrapped to retain heat.

Prepare sides

Arrange sour cream, pico de gallo, guacamole, shredded cheese, cilantro, and lime wedges in small bowls for side presentation. If desired, sprinkle chopped cilantro over the sizzling skillet before serving.

Serve

Place the sizzling skillet of steak, onions, and peppers on the table with the warmed tortillas and bowls of dips. To assemble, spoon steak and vegetables onto a tortilla, add your choice of sour cream, salsa, guacamole, cheese and a squeeze of lime. Enjoy immediately while hot.