Beef Fajita Especial Recipe
Make Beef Fajita Especial Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef & Marinade
Vegetables & Toppings
Tortillas & Accompaniments
Method
Beef & Marinade
- 1
Prepare and Marinate Steak
Trim any large silver skin from the flank/skirt steak and pat dry with paper towels. In a medium bowl, whisk together 2 tbs olive oil, lime juice, soy sauce, apple cider vinegar, minced garlic, ground cumin, smoked paprika, chili powder, dried oregano, 1.25 tsp salt, 1/2 tsp black pepper and red pepper flakes (if using). 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 at least 30 minutes, up to 4 hours (do not exceed 8 hours to avoid texture breakdown).
- 2
Bring Steak to Room Temperature
Remove the steak from the refrigerator 20–30 minutes before cooking to take the chill off (leave marinade on). Pat very lightly with paper towel to remove excess marinade and let rest on a plate.
Vegetables & Sautéing
- 3
- 4
Cook Vegetables
Heat a large cast-iron skillet or heavy sauté pan over medium-high heat. Add 1 tbs olive oil and swirl to coat. When shimmering, add the sliced onions and peppers in an even layer (do not overcrowd; cook in batches if necessary). Let them sit undisturbed for 1–2 minutes to get some char, then toss occasionally for 4–6 minutes until softened and slightly charred. Season with a pinch (about 1/4 tsp) salt while cooking. Transfer vegetables to a bowl and keep warm.
Cooking Steak
- 5
Sear the Steak
Increase heat to high and add the remaining 1 tbs olive oil to the same skillet. When oil is nearly smoking, place the steak in the pan (lay it away from you). Sear without moving 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes for medium-rare (internal temp 125–130°F / 52–54°C). For medium, cook 3–4 minutes per side (135°F / 57°C). Timing will depend on steak thickness (about 1/2–3/4 inch preferred).
- 6
Rest and Slice
Transfer steak to a cutting board and let rest 8–10 minutes loosely tented with foil. Slice thinly across the grain into 1/4-inch strips. This yields tender bites for fajitas.
Finish & Assemble
- 7
Warm Tortillas
Warm the flour tortillas: heat a dry skillet over medium and warm each tortilla 20–30 seconds per side until pliable and lightly charred in spots, or wrap stack in foil and heat in a 300°F oven for 10 minutes. Keep wrapped to stay warm.
- 8
- 9
Plate and Garnish
Serve the sliced steak and peppers family-style with warmed tortillas, lime wedges, chopped cilantro, crumbled cotija, sour cream or crema, salsa, and avocado or guacamole. To build a fajita: place several strips of beef and vegetables on a tortilla, squeeze fresh lime, add cilantro and cheese, and finish with a spoonful of crema and salsa.