Sep 05 2026
Restaurants›Pitaya Mexican Restaurant›Fajitas Recipe

Fajitas Recipe

Inspired by Pitaya Mexican Restaurant
Time1h
Serves4

Marinated and grilled with onions and bell peppers.

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Ingredients

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Marinade & Meat

Vegetables

To Serve

Method

Marinade & Meat

  1. 1

    Make the marinade

    In a medium bowl, whisk together lime juice, olive oil, soy sauce, brown sugar, minced garlic, cumin, chili powder, smoked paprika, salt, black pepper, and chopped cilantro until combined.

  2. 2

    Marinate the steak

    Place the steak in a resealable plastic bag or shallow dish and pour the marinade over it, turning to coat thoroughly. Seal or cover and refrigerate for 30 minutes to 4 hours (30–60 minutes for quick flavor, up to 4 hours for deeper flavor). Do not marinate longer than 8 hours to avoid texture changes.

  3. 3

    Bring to room temperature

    About 20–30 minutes before cooking, remove the steak from the refrigerator to let it come closer to room temperature. Reserve the marinade.

  4. 4

    Preheat the grill or skillet

    Preheat a grill or cast-iron skillet over high heat until very hot (around 500°F/260°C on a grill or shimmering oil in a skillet). If using a grill, oil the grates lightly to prevent sticking.

  5. 5

    Grill or sear the steak

    Remove the steak from the marinade and shake off excess. Place it on the hot grill or skillet. Cook 3–5 minutes per side for medium-rare depending on thickness (aim for 125–130°F/52–54°C), or longer for desired doneness. Avoid overcrowding and do not flip repeatedly—one turnaround is sufficient.

  6. 6

    Rest and slice

    Transfer the cooked steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute. Slice thinly across the grain into 1/4-inch strips.

Vegetables

  1. 7

    Prepare vegetables

    While the steak rests (or while it marinates if you prefer), peel the onion and cut into 1/4- to 1/2-inch slices. Core the bell peppers, remove seeds, and slice into similar 1/4- to 1/2-inch strips.

  2. 8

    Cook the vegetables

    Heat 1 tablespoon oil in a large skillet over medium-high heat (or use the hot side of the grill in a grill basket). Add the sliced onion and cook 2 minutes, then add bell pepper strips. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté, stirring occasionally, until vegetables are softened and slightly charred at edges, about 6–8 minutes. If you reserved marinade, you may add 1–2 tablespoons and cook off for extra flavor (make sure to boil the marinade briefly if it contacted raw meat).

  3. 9

    Combine

    Add the sliced steak to the skillet with vegetables and toss just to heat through, 1–2 minutes. Taste and adjust seasoning with salt and pepper if needed.

To Serve

  1. 10

    Warm the tortillas

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

  2. 11

    Assemble fajitas

    Place a few strips of steak and a generous spoonful of peppers and onions onto each warm tortilla. Top with shredded cheese, a dollop of sour cream or crema, extra cilantro, pickled jalapeños if using, and a squeeze of lime.

  3. 12

    Serve

    Serve immediately while hot. Provide extra lime wedges and optional sides like rice, beans, or salsa.

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