Description
These Steak Fajitas are a quick and delicious Tex-Mex favorite packed with tender, flavorful flank steak, sautéed bell peppers, and onions, all wrapped in warm flour tortillas. Perfect for a weeknight dinner, this recipe combines smoky spices and fresh lime juice for a vibrant and satisfying meal.
Ingredients
Scale
Steak and Seasoning
- 1 1/2 pounds flank steak
- 2 tablespoons olive oil, divided
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables and Garnishes
- 3 bell peppers, sliced
- 1 large onion, sliced
- 1 lime, juiced (about 2 tablespoons)
- 1/4 cup chopped fresh cilantro
- 8 small flour tortillas
- 1/2 cup sour cream (optional)
Instructions
- Season the Steak: Pat the flank steak dry with paper towels to remove excess moisture. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Rub this seasoning mixture evenly over both sides of the steak to ensure full flavor penetration.
- Cook the Steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned steak and cook for 4 to 5 minutes on each side, or until it reaches your desired level of doneness. Remove the steak from the skillet and allow it to rest for 5 to 10 minutes to let the juices redistribute.
- Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the same skillet. Toss in the sliced bell peppers and onion. Cook, stirring occasionally, for 6 to 8 minutes, until the vegetables are tender and slightly caramelized, enhancing their natural sweetness.
- Combine Steak and Vegetables: Thinly slice the rested steak against the grain for maximum tenderness. Return the sliced steak to the skillet with the sautéed vegetables. Add the lime juice and toss everything together for 1 to 2 minutes to blend the flavors well.
- Assemble and Serve: Warm the flour tortillas to make them pliable. Divide the steak and vegetable mixture evenly among the tortillas. Garnish with chopped fresh cilantro and, if desired, a dollop of sour cream. Serve immediately while warm and enjoy your flavorful steak fajitas.
Notes
- For extra heat, add sliced jalapeños or a sprinkle of cayenne pepper to the seasoning mix.
- Flank steak is best when cooked to medium-rare or medium for optimal tenderness.
- Resting the steak after cooking is crucial to keep it juicy and flavorful.
- Warm the tortillas in a dry skillet or microwave wrapped in a damp paper towel for soft, pliable wraps.
- Sour cream is optional but adds a creamy contrast to the spices.
