Beef Fajitas
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
2 hrs
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Total Time
2 hrs 25 mins
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Servings
4
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Calories
401 kcal
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Course
Main Course
Beef Fajitas
Description
This Beef Fajitas recipe starts by trimming and tenderizing the skirt steak, which is then marinated for at least two hours or up to 24 hours in a blend of lime juice, water, olive oil, minced garlic, soy sauce, brown sugar, cumin, chili powder, liquid smoke, black pepper, and cayenne. The marinade imparts a balance of citrus, sweet, smoky, and spicy flavors while helping to tenderize the meat.
The steak is quickly cooked on a hot cast iron skillet for about one minute per side until seared, then set aside. The skillet is used to sauté thinly sliced red, yellow, and green bell peppers along with yellow onions in olive oil for about 10 minutes until tender. The cooked vegetables are then combined with the sliced beef, tossing them with any accumulated meat juices to integrate flavors.
Serving the fajita fillings with fresh warm flour tortillas allows for easy assembly. The dish pairs well with traditional toppings such as sour cream, guacamole, pico de gallo, and shredded cheese, providing creamy, fresh, and tangy contrasts to the savory meat and vegetables. This makes for a flavorful, hands-on meal.
Ingredients
- 1 ½ lbs skirt steak or eye of round
- ½ red bell pepper cut into thin pieces, large
- ½ bell pepper cut into thin pieces, large, yellow
- 1 green bell pepper cut into thin pieces
- 1 yellow onion cut into thin pieces, large
- 1 tablespoon olive oil
- flour tortillas
Marinade
- ¼ cup lime juice
- ¼ cup water
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- ½ cup soy sauce
- 2 tablespoons brown sugar
- 2 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon liquid smoke
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Instructions
- Trim the fat off the skirt steak if there is any. Pound out the flank steak with a meat tenderizer. Squeeze lime juice over the flank steak.
- Prepare the marinade by whisking all the ingredients together. Put skirt steak in marinade for 2 to 24 hours, and refrigerate.
- Turn the stove on to medium-high and place a cast-iron skillet on top.
- Once it is hot, pull skirt steak out of the marinade, and put in skillet. Cook for one minute, then flip it over and cook for an additional minute. Transfer meat to a plate.
- Put olive oil into the skillet and add onions and peppers then cook for 10 minutes.
- Pour accumulated juices from the meat plate over the veggies and toss to coat.
- Slice meat against the grain, then place it back into the skillet, and toss to combine.
- Serve with fresh flour tortillas, sour cream, guacamole, pico de gallo, and cheese!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 16g | 5% |
| Protein | 41g | 82% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 107mg | 36% |
| Sodium | 1752mg | 73% |
| Potassium | 762mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 880IU | 18% |
| Vitamin C | 77.4mg | 86% |
| Calcium | 43mg | 4% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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