Beef Fajita Strips Recipe

Prepare and Marinate

Pat the steak dry with paper towels. Trim any excess fat. Slice the steak across the grain into 1/4-inch thick strips — easier if the steak is lightly chilled or partially frozen. In a medium bowl whisk together 2 tbs olive oil, lime juice, soy sauce, minced chipotle, minced garlic, ground cumin, smoked paprika, dried oregano, 1 tsp kosher salt and 1 tsp black pepper. Add the beef strips and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (do not exceed 8 hours to avoid overly soft texture).

Slice Vegetables

While the beef marinates, slice the red and yellow bell peppers into 1/4-inch strips and thinly slice the yellow onion. Keep the vegetables in a bowl together and season lightly with a pinch of salt.

Cook Vegetables

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tbs vegetable or avocado oil and swirl to coat. When oil is shimmering, add the sliced onions and cook, stirring occasionally, about 3 minutes until they begin to soften. Add the bell pepper strips and a pinch of salt and continue to cook, stirring occasionally, until peppers are crisp-tender and slightly charred in spots, about 4–5 more minutes. Transfer vegetables to a plate and tent with foil to keep warm.

Sear Strips

Wipe the skillet clean or use a second skillet and return to high heat until very hot. Add the remaining 1 tbs oil and let it shimmer. Shake off excess marinade from the beef strips (reserve any marinade). Spread the beef in a single layer in the hot pan — do not overcrowd (work in two batches if needed). Sear without moving for 60–90 seconds to develop color, then stir and cook another 30–60 seconds until strips are browned outside but still tender (internal target around 125–135°F for medium-rare to medium). Total cook time per batch should be 2–3 minutes.

Finish

If there is any reserved marinade, pour it into the skillet and cook 30 seconds to boil off alcohol and thicken slightly, stirring to coat the beef. Return the cooked vegetables to the pan and toss with the beef just to reheat and combine flavors, about 30 seconds. Remove from heat and sprinkle with chopped cilantro and squeeze a lime wedge over the mixture.

Warm tortillas according to package directions or heat briefly in a dry skillet until pliable and lightly charred. Divide the beef and pepper mixture among 8 tortillas. Top optionally with shredded cheese and a dollop of sour cream or crema, and garnish with extra cilantro and lime wedges. Serve immediately.