Beef Fajita Recipe

Prepare the marinade

Mince or press the garlic. In a medium bowl combine 3 tbsp olive oil, 2 tbsp fresh lime juice, 1 tbsp soy sauce, minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper. Whisk until emulsified.

Marinate the steak

Place the 1 lb flank or skirt steak in a shallow dish or resealable bag. Pour the marinade over the steak, turning to coat both sides. Seal and refrigerate for at least 30 minutes and up to 4 hours (longer will intensify flavor but can change texture). If short on time, 15–30 minutes at room temperature is acceptable.

Bring to room temperature

Remove the steak from the refrigerator 20–30 minutes before cooking to take the chill off; pat dry with paper towels to encourage good browning.

Cook the steak (pan-sear method)

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes). Add a thin film of oil (reserve marinade). Place the steak in the hot pan and sear 3–4 minutes on the first side without moving, then flip and sear 3–4 minutes more for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time for thickness and desired doneness.

Rest and slice

Transfer the steak to a cutting board and let rest 8–10 minutes to redistribute juices. Using a sharp knife, slice thinly across the grain into 1/4-inch strips. If steak is thicker, cut at a slight angle for longer slices.

While steak marinates and/or rests, slice the red and green bell peppers into 1/4–1/2-inch strips and thinly slice the onion. In a large skillet or the same hot pan (wipe out if charred bits are excessive), heat 1 tbsp olive oil over medium-high heat until shimmering.

Add the sliced peppers and onion, season with 1 tsp salt and 1 tsp black pepper, and sauté, stirring frequently, until vegetables are slightly charred at edges and tender-crisp, about 6–8 minutes. If you like softer vegetables, cook 2–3 minutes longer. For extra flavor, deglaze pan with 1–2 tbsp water, lime juice, or reserved marinade (make sure to bring marinade to a boil if used).

When vegetables are done, remove from heat and keep warm. Optionally toss with a small squeeze of fresh lime juice to brighten flavors.

Warm the flour tortillas in a dry skillet for 15–30 seconds per side over medium heat, or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes, or microwave covered with a damp paper towel for 20–30 seconds.

Assemble fajitas by placing a few strips of sliced steak and a generous scoop of sautéed peppers and onions on each warmed tortilla. Top with shredded cheese, a dollop of sour cream or crema, chopped cilantro, and optional sliced jalapeño. Serve with lime wedges for squeezing.

Enjoy immediately while hot. Leftover steak and vegetables refrigerate in airtight containers for up to 3–4 days; reheat gently in a skillet or microwave.