Fajita Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Marinade Time
2 hrs
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Total Time
2 hrs 35 mins
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Servings
6
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Calories
395 kcal
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Course
Main Course
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Cuisine
Mexican
Fajita Recipe
Description
The recipe starts with making a marinade combining canola oil, Worcestershire sauce, lime and orange juice, cilantro, garlic, and a blend of spices including chili powder, cumin, coriander, smoked paprika, garlic powder, black pepper, and red pepper flakes. The steak is marinated in this mixture for several hours, allowing the flavors to infuse and tenderize the meat.
After marinating, the steak is cooked in a hot skillet until a thick crust forms on each side, then rested to retain juices. The same skillet is used to cook an assortment of sliced bell peppers and onions with a pinch of salt until soft and tender. The steak is then thinly sliced against the grain to ensure tenderness.
The seared steak and sautéed vegetables combine to be served as fajita fillings, offering a mix of spicy, tangy, savory, and sweet flavors with varied textures.
Ingredients
For the marinade:
- 6 tablespoons canola oil divided, or avocado oil
- 1 tablespoon Worcestershire sauce
- ¼ cup lime juice fresh
- ¼ cup orange juice or pineapple juice
- ¼ cup cilantro chopped
- 2 cloves garlic minced
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon Coriander
- 1 ½ teaspoons salt
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper ground
- ⅛ teaspoon red pepper flakes
- 2 pounds skirt steak or flank steak
For the vegetables:
- 1 red bell pepper sliced into strips
- 1 green bell pepper sliced into strips
- 1 bell pepper sliced into strips, yellow
- 1 Anaheim pepper sliced into very thin strips, or poblano pepper
- 1 yellow onion sliced into strips
- 1 pinch salt
Instructions
For the marinade:
- In a large Ziploc bag (or shallow baking dish about the size of your steak), add 3 tablespoons of olive oil and the remaining liquid ingredients and seasonings/spices. Toss or whisk to combine.
- Add the steak and cover with marinade. Marinate in the fridge for at least 2 hours, up to 9 hours.
- Remove the steak and pat dry.
- In a large skillet or dutch oven set over medium-high heat, add 1 tablespoon of the remaining oil. Add the steak to the skillet and cook on each side for about 5 minutes or until a nice thick crust forms on each side.
- Remove the steak from the skillet and transfer it to a cutting board. Tent with foil and let rest while cooking the vegetables.
For the vegetables:
- While the steak rests, add the remaining 2 tablespoons of oil to the skillet. Add the peppers, onion, and salt. Cook, stirring occasionally, for about 6-10 minutes, or until the veggies are soft and tender.
- Remove the foil from the steak. Cut the steak against the grain into thin slices. Toss with veggies and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 12g | 4% |
| Protein | 34g | 68% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 90mg | 30% |
| Sodium | 630mg | 26% |
| Potassium | 914mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2485IU | 50% |
| Vitamin C | 110.8mg | 123% |
| Calcium | 88mg | 9% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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