Ingredients

For the Steak and Vegetables:

• Flank Steak or Skirt Steak: 1.5 lbs
• Bell Peppers: 2 medium (red and green), sliced
• Onion: 1 large, sliced (yellow or red)
• Olive Oil: 2 tablespoons
• Lime Juice: 2 tablespoons (freshly squeezed)
• Garlic Powder: 1 teaspoon
• Cumin: 1 teaspoon
• Chili Powder: 1 teaspoon
• Paprika: 1 teaspoon
• Salt: 1/2 teaspoon
• Black Pepper: 1/4 teaspoon

For Serving:

• Tortillas: 8 flour or corn tortillas
• Fresh Cilantro: for garnish (optional)
• Sour Cream, Salsa, and Avocado: for serving (optional)

Instructions

1. Marinate the Steak:
   • In a small bowl, mix together the lime juice, garlic powder, cumin, chili powder, paprika, salt, and black pepper.
   • Place the steak in a shallow dish or a large resealable plastic bag, and pour the marinade over it. Rub the marinade into the steak until it is well-coated. Let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.
2. Prepare the Vegetables:
   • While the steak is marinating, slice the bell peppers and onion into thin strips.
3. Cook the Steak:
   • Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat.
   • Add the marinated steak to the hot skillet, cooking for about 4-5 minutes per side, depending on the thickness and desired doneness. For medium-rare, aim for an internal temperature of 130-135°F.
   • Once cooked, remove the steak from the pan and let it rest for 5 minutes before slicing. This helps the juices redistribute, making the meat tender and juicy.
4. Sauté the Vegetables:
   • In the same skillet, add the remaining 1 tablespoon of olive oil. Add the bell peppers and onion, and sauté for 5-7 minutes until they are tender and slightly charred. Stir occasionally to prevent sticking.
5. Slice the Steak:
   • After the steak has rested, slice it thinly against the grain. Cutting against the grain makes the meat more tender and easier to chew.
6. Assemble the Fajitas:
   • Warm the tortillas in a skillet or microwave. Place a few slices of steak on each tortilla, and top with sautéed bell peppers and onions. Garnish with fresh cilantro, if desired.
7. Serve:
   • Serve the fajitas with optional toppings such as sour cream, salsa, and avocado slices. Enjoy your delicious, homemade steak fajitas!

Nutrition Facts (per serving, based on 8 servings)

• Calories: Approximately 350 kcal
• Protein: 22g
• Carbohydrates: 25g
• Fat: 18g
• Fiber: 4g
• Sugars: 3g
• Sodium: 500mg

FAQs

1. Can I use a different type of steak?
Yes! Flank steak and skirt steak are traditional for fajitas, but you can also use sirloin or ribeye for a more tender option. Adjust the cooking time based on the thickness of the steak.

2. Can I make these fajitas spicy?
Absolutely. Add 1/4 teaspoon of cayenne pepper or red pepper flakes to the marinade for a spicier kick.

3. How can I make this recipe gluten-free?
Simply use corn tortillas instead of flour tortillas to make this dish gluten-free.

4. Can I make these fajitas in advance?
Yes, you can prepare the steak and vegetables in advance. Store them separately in airtight containers in the refrigerator, then reheat and assemble when ready to serve.

5. What other toppings go well with fajitas?
In addition to sour cream, salsa, and avocado, you can add shredded cheese, jalapeño slices, or diced tomatoes for extra flavor.

Tips for Making Classic Steak Fajitas

• Marinate the Steak: Marinating the steak enhances the flavor and tenderness. Even a quick 30-minute marinade makes a difference, but letting it sit longer will intensify the taste.
• Use High Heat for Cooking the Steak: A hot skillet or grill ensures a nice sear on the steak, which adds depth to the flavor and keeps it juicy.
• Don’t Overcrowd the Pan: When cooking the vegetables, avoid overcrowding the pan. Sauté them in batches if necessary to ensure even cooking and browning.
• Slice the Steak Against the Grain: Cutting the steak against the grain (across the muscle fibers) makes each piece more tender and easier to chew.
• Serve Fajitas Fresh: Fajitas taste best when served hot, right after cooking. Prepare your toppings and tortillas beforehand to keep everything warm for assembly.

Storage Tips

• Refrigeration: Store any leftover steak and vegetables in airtight containers in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
• Freezing: You can freeze the cooked steak and vegetables for up to 2 months. Place them in a freezer-safe bag, removing as much air as possible before sealing. Thaw in the refrigerator before reheating.
• Reheating: For best results, reheat the steak and vegetables in a skillet over medium heat until warmed through. Microwaving works as well but may soften the texture.

Conclusion

Classic Steak Fajitas are a delicious way to enjoy Tex-Mex flavors in the comfort of your home. With perfectly seared steak, flavorful peppers and onions, and a mix of fresh toppings, these fajitas are sure to impress. Easy to customize with different toppings and proteins, they’re as versatile as they are tasty. Perfect for family dinners or entertaining guests, these fajitas make for a memorable and satisfying meal. Enjoy every bite!