Sizzling Fajita Recipe

Slice and season the steak

Trim any excess fat from the steak and slice it thinly across the grain into strips about 1/4" thick. Place the sliced steak in a medium bowl.

Add 2 tbs olive oil, 1 tbs fresh lime juice, 1 tsp minced garlic, 2 tsp cajun seasoning, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper to the bowl with the steak. Toss to coat thoroughly. Cover and refrigerate to marinate for at least 20 minutes and up to 2 hours. If short on time, let sit at room temperature for 10–15 minutes.

While the steak marinates, core and thinly slice the bell peppers and cut the onion into 1/4" slices. Chop the cilantro and warm the tortillas wrapped in foil in a low oven (150°C / 300°F) or microwave covered for 30–60 seconds.

Preheat a cast-iron skillet over medium-high heat until very hot, about 3–5 minutes. Add 1 tbs butter or olive oil and swirl to coat.

Add the sliced onions and peppers to the hot skillet in an even layer. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp extra cajun seasoning. Let cook undisturbed for 1–2 minutes to develop char, then stir and continue to cook, stirring occasionally, for 6–8 minutes until softened with browned edges but still slightly crisp. Remove vegetables to a plate and set aside.

Increase heat to high. Add a light coating of oil to the hot skillet if needed. When the pan is smoking slightly hot, add the marinated steak strips in a single layer. Do not overcrowd — cook in two batches if necessary.

Sear the steak strips for 1–2 minutes per side, stirring or tossing only enough to get a good brown crust. Total cook time for thin strips should be 3–5 minutes for medium-rare to medium depending on thickness. Avoid overcooking to keep meat tender.

When steak is nearly done, return the cooked onions and peppers to the skillet and toss with the steak for 30–60 seconds to heat through and marry flavors. Taste and adjust seasoning with a pinch of salt, additional cajun seasoning, or a squeeze of lime if desired.

If presenting sizzling on the cast-iron skillet, transfer the skillet (use oven mitts) directly to a heatproof surface or a wooden board. Sprinkle the chopped cilantro over the top and place lime wedges on the side.

Serve immediately with warmed tortillas and optional sour cream and salsa. Guests can assemble tortillas with steak, peppers, onions, cilantro, a squeeze of lime, and sauces to taste.