Steak Fajita Recipe

Prep the steak

Trim excess fat from the steak and, if thicker than 1/2 inch, slice in half horizontally or pound gently to an even thickness. Pat dry with paper towels.

Make the marinade

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

Marinate

Place the steak in a resealable bag or shallow dish and pour the marinade over it, coat well. Refrigerate for at least 30 minutes and up to 4 hours (avoid much longer for tender cuts to prevent texture changes).

Slice vegetables

While steak marinates, thinly slice the onion and bell peppers into long strips about 1/4-inch wide so they cook evenly.

Cook vegetables

Heat a large cast-iron skillet or heavy sauté pan over medium-high heat. Add 1 tablespoon vegetable oil; when shimmering add sliced onions and peppers. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened and slightly charred at edges, about 7–9 minutes. Transfer to a warm plate and keep skillet hot for the steak.

Cook the steak

Remove steak from marinade and let excess drip off; discard marinade. Increase heat to high and add a thin film of oil to the hot skillet if needed. Sear the steak for 3–4 minutes per side for medium-rare (depending on thickness) until a brown crust forms. Use an instant-read thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.

Rest and slice

Transfer steak to a cutting board and let rest 5–8 minutes. Slice thinly across the grain into 1/4-inch strips. Return sliced steak to the hot skillet briefly with the cooked onions and peppers to reheat together for 30–60 seconds so juices mingle.

Warm tortillas

Warm tortillas on a dry skillet over medium heat for about 20–30 seconds per side until pliable and lightly toasted, or wrap in foil with butter and warm in a 300°F (150°C) oven for 10 minutes. Keep wrapped to stay warm.

Prepare sides

Place sour cream, pico de gallo, guacamole and shredded cheese in small bowls for serving. Chop cilantro and cut lime wedges.

To serve, arrange a bed of the sizzling onions and peppers on a cast-iron skillet or warmed plate. Pile the sliced steak on top so it sizzles. Garnish with chopped cilantro and a squeeze of lime. Serve immediately with warm tortillas and bowls of sour cream, pico de gallo, guacamole and optional cheese so diners assemble their own fajitas.

If you want the full restaurant presentation, bring the hot skillet to the table on a heatproof trivet so it continues to sizzle while served.