Easy Steak Fajitas Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
420 kcal
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Course
Main Course
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Cuisine
Mexican
Easy Steak Fajitas Recipe
Description
This recipe starts with a homemade seasoning blend combining salt, pepper, chili powder, smoked paprika, garlic powder, oregano, and red pepper flakes. The spices are divided to season both the sliced bell peppers and onions as well as the sliced top sirloin steak. Cooking begins by sautéing the vegetables in avocado oil over medium-high heat until tender but still firm.
The steak slices cook briefly in the same skillet to remain tender and juicy without overcooking. Returning the vegetables to the pan completes the cooking process, melding flavors. If frozen peppers are used, they may release extra liquids; a cornstarch slurry can be stirred in to thicken the mixture into a light glaze.
The dish finishes with tender, flavorful beef strips coated in the spice blend alongside vibrant pepper and onion strips. These fajitas can be served with tortillas and preferred toppings. Leftovers store well refrigerated up to four days, with the option to freeze for longer storage.
Ingredients
Seasoning mix:
- 1 teaspoon salt sea salt
- ¼ teaspoon black pepper
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon oregano dried
- ½ teaspoon red pepper flakes
Fajitas:
- 3 bell pepper cut into thin strips; or 1 pound of frozen sliced bell peppers, large
- 1 onion thinly sliced; 8 ounces, large
- 2 pounds sirloin steak cut into thin strips; not bottom sirloin, top
- 2 tablespoons avocado oil
Optional, for thickening the juices:
- 1 tablespoon cornstarch if using frozen peppers
Instructions
- In a small bowl, mix together the seasoning ingredients. You can mix them in two separate bowls - half will season the veggies, and the second half will season the meat.
- Heat the oil in a large, deep skillet over medium-high heat. Add the bell peppers, onions, and half the spices. Cook, stirring often, until just tender, about 5 minutes. Remove the vegetables to a plate.
- Add the steak slices and the remaining spices to the same skillet. Stir-fry just until no longer raw, 3-4 minutes. The beef doesn't need to be fully cooked at this point. It will finish cooking when you add back the vegetables.
- Return the vegetables to the skillet. Stir-fry everything together until heated through, 1-2 more minutes.At this point, if you have a lot of liquids in the skillet (this happens when using frozen peppers) and you'd like to thicken them, you can reduce the heat to medium and stir in a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 ½ tablespoons of cold water). Keep cooking until the liquids thicken, about 1 more minute. But this is optional and unnecessary if using fresh peppers.
- Serve immediately.
Notes
- Top sirloin is chosen for tenderness without needing marination, simplifying prep time.
- Leftovers keep in an airtight container in the fridge for up to 4 days; reheat gently at 50% microwave power.
- You can freeze leftovers for up to 3 months for extended storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 420kcal | 21% |
| Carbohydrates | 14g | 5% |
| Protein | 52g | 104% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Sodium | 750mg | 31% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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