Fajitas For Two Recipe

Make the marinade

In a medium bowl whisk together 2 tablespoons olive oil, lime juice, soy sauce, brown sugar, chili powder, cumin, smoked paprika, minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper flakes until combined.

Place the steak in a shallow dish or resealable bag. Pour the marinade over the steak, turning to coat both sides. Seal or cover and refrigerate for at least 30 minutes, up to 4 hours. Remove from fridge 15 minutes before cooking to come toward room temperature.

While steak marinates, thinly slice the onions and bell peppers into 1/4-inch strips. If using jalapeño, thinly slice and remove seeds if you want less heat. Toss the vegetables with 1 tablespoon olive oil and a pinch (about 1/2 teaspoon) of salt and 1/4 teaspoon black pepper; set aside.

Sear the steak

Heat a large heavy skillet or cast-iron pan over high heat until very hot (about 2–3 minutes). Add a thin film of oil or brush the pan with remaining 1 tablespoon olive oil. Pat the steak dry with paper towels, then place it in the pan. Sear without moving for 2–3 minutes until a deep brown crust forms, then flip and sear the other side 2–3 minutes for medium-rare (cook longer for medium/well done).

After searing, reduce heat to medium and continue cooking until desired doneness (internal temperature ~130°F/54°C for medium-rare). Total cooking time will depend on thickness—usually 6–10 minutes. Transfer steak to a cutting board, tent with foil and rest 8–10 minutes.

Slice the rested steak thinly across the grain into 1/4-inch slices. Keep warm.

Sauté peppers and onions

Using the same skillet over medium-high heat, add the pepper/onion mixture. Sauté, stirring frequently, until vegetables are softened and edges are charred in spots, about 6–8 minutes. Season with remaining 2 teaspoons salt and remaining 1/2 teaspoon black pepper (adjust to taste). If vegetables brown too quickly, reduce heat slightly.

If you like, push vegetables to one side of the pan and add the sliced steak to warm through and pick up pan flavors for 1 minute, then toss everything together to combine.

Warm tortillas

Warm tortillas on a dry skillet over medium heat 20–30 seconds per side until pliable and slightly blistered, or wrap in foil and heat in a 300°F (150°C) oven for 10 minutes. Optionally brush with a little butter after warming.

Arrange warmed tortillas, sliced steak, sautéed vegetables, chopped cilantro, lime wedges, sour cream, shredded cheese, and sliced avocado or guacamole on a serving board or plates for assembly.

To assemble each fajita: place a few slices of steak and a generous spoonful of peppers/onions on a tortilla. Top with a dollop of sour cream or crema, a sprinkle of cheese and cilantro, a squeeze of lime, and avocado or guacamole. Fold and eat immediately.

Leftovers: Store steak and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the oven until warmed through. Tortillas can be reheated wrapped in foil.