Sizzling Fajitas Recipe

Marinate the steak

In a shallow bowl or zip-top bag combine 2 tbs olive oil, 2 tbs fresh lime juice, 1 tbs soy sauce, 3 minced garlic cloves, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Add the thinly sliced flank steak, toss to coat thoroughly, press out excess air (if using a bag) and refrigerate for 30 minutes to 2 hours. If short on time, marinate 30 minutes; for deeper flavor, marinate up to 4 hours but no longer than overnight for best texture.

Prep vegetables and tortillas

While the steak marinates, thinly slice 1 red bell pepper, 1 green bell pepper and 1 large yellow onion into long strips. Chop 2 tbs fresh cilantro and cut 4 lime wedges. Warm 6 flour tortillas by stacking them, wrapping in foil and placing in a 300°F (150°C) oven for 10 minutes, or microwave wrapped in a damp paper towel for 30–45 seconds. Set optional toppings (1 cup sour cream, 1 cup shredded cheese, pickled or fresh jalapeños) within reach.

Cook the vegetables

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). Add 1 tbs olive oil and swirl to coat. Add the sliced onions and peppers in a single layer (work in two batches if necessary to avoid steaming). Sear without moving for 1 minute, then toss and stir occasionally until they are softened and slightly charred, about 4–6 minutes total. Season the vegetables with a pinch of salt and transfer them to a plate. Keep the pan hot for the steak.

Sear the steak

Increase heat to high. Remove the steak from the marinade, letting excess drip off. Add a little more oil to the skillet if it looks dry. Add the steak in a single layer, working in batches if needed to avoid crowding. Sear for 1–2 minutes per side for medium-rare depending on thickness, stirring or flipping to get good edges and caramelization. Total cook time for thin slices should be about 3–4 minutes. If you prefer more well-done meat, cook slightly longer. Transfer cooked steak to the plate with vegetables.

Finish and combine

Return the vegetables and steak to the hot skillet, add 1 tbs butter or an extra drizzle of oil if using, and toss together over high heat for 30–60 seconds to marry flavors and reheat. Taste and adjust seasoning with extra salt, pepper, or a squeeze of fresh lime juice.

Serve

Serve the sizzling steak and peppers family-style on a hot platter or straight from the skillet. Offer warmed tortillas (6 pieces) and allow diners to assemble fajitas with chopped cilantro, lime wedges, sour cream, shredded cheese and jalapeños as desired. Leftovers: store steak and vegetables in an airtight container in the refrigerator for up to 3 days.