Famous Fajitas Recipe

Prepare the Marinade

In a medium bowl combine 3 tbs olive oil, 2 tbs fresh lime juice, 1 tbs soy sauce, 1 tbs brown sugar, 1 tbs chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, minced garlic, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp red pepper flakes (if using). Whisk until smooth and sugar dissolves.

Marinate the Steak

Place the 1 lb flank (or skirt) steak in a shallow dish or resealable bag. Pour the marinade over the steak, massaging to coat both sides. Press out excess air and refrigerate for at least 30 minutes and up to 4 hours. (For best flavor, 2 hours.)

Bring to Room Temperature

About 20–30 minutes before cooking, remove the steak from the refrigerator and let it sit at room temperature to ensure even cooking.

Prep the Veggies

While steak marinates, slice 1 large yellow onion into 1/4-inch wedges. Core and slice 1 red and 1 green bell pepper into 1/4-inch strips. Toss the sliced vegetables with 2 tbs olive oil, 1 tsp salt and 1 tsp black pepper in a bowl; set aside.

Heat the Pan or Grill

Heat a large cast-iron skillet or grill over high heat until very hot (about 5 minutes). If using a skillet, add 1 tbs oil and swirl to coat just before adding steak.

Sear the Steak

Remove steak from marinade, letting excess drip off. Place steak on the hot skillet or grill. Sear undisturbed 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C). For medium cook 5–6 minutes per side. Adjust time for thickness. Do not overcrowd; cook in batches if necessary.

Rest and Slice

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to let juices redistribute. Slice thinly against the grain into 1/4-inch strips.

Cook the Vegetables

While steak rests, return skillet to medium-high heat (add 1 tbs oil if skillet is dry). Add the seasoned onion and pepper strips in an even layer and cook, stirring occasionally, until softened and slightly charred, about 6–8 minutes. Taste and adjust seasoning with extra salt and pepper if needed.

Warm Tortillas

Warm 8 flour tortillas on a dry skillet or in the oven (wrapped in foil at 300°F / 150°C for 10 minutes) until pliable and heated through.

Assemble Fajitas

Top each warmed tortilla with a portion of sliced steak and a generous scoop of sautéed onions and peppers. Garnish with 1–2 tbs chopped cilantro, a squeeze of lime, a spoonful of sour cream or crema, shredded cheese and pickled jalapeños if desired.