Steak Fajitas Recipe
User Reviews
5
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Prep Time
30 mins
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Additional Time
15 mins
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Servings
4
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Calories
799 kcal
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Course
Main Course
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Cuisine
Mexican
Steak Fajitas Recipe
Description
This recipe begins with a marinade blending lime and lemon zest and juice, olive oil, and a Mexican spice blend. The steak soaks in this mixture for 24 to 48 hours, allowing the acidity and spices to tenderize and flavor the meat. Cooking starts by searing the steak over medium-high heat, then finishing to medium-rare while keeping spices from scorching by controlling pan temperature. After resting, the steak is sliced and combined with sautéed bell peppers and onions.
The fajitas are assembled by spooning the steak and veggie mixture onto warmed flour tortillas. The citrus marinade adds a fresh brightness that contrasts with the deep spice and char. The texture balances juicy, tender meat with the slightly crisp texture of cooked vegetables.
Steak fajitas are best enjoyed fresh but can be stored refrigerated for several days or frozen (though peppers and onions may soften). Reheating should be done quickly in a hot pan to retain texture. Adjust spice levels by adding jalapeños to the marinade if desired. The method of cooking steak starting with a cool pan helps control heat and avoid charring the spices.
Ingredients
- lime about 1 ½ tablespoons, zest and juice
- lemon about 2 tablespoons, zest and juice of 1
- 9 tablespoons olive oil
- 5 tablespoons Mexican spice blend recipe
- 1 ½ pounds flank steak or skirt steak
- 2 red bell pepper seeded, thinly sliced, small
- 2 yellow bell pepper seeded, thinly sliced, small
- 2 poblano pepper seeded, thinly sliced, small
- 1 yellow onion peeled and thinly sliced
- salt coarse salt and cracked pepper to taste
- black pepper coarse salt and cracked pepper to taste
- lime freshly squeezed juice to taste
- 8 flour tortillas
Instructions
- In a bowl, whisk together the lime zest, lime juice, lemon zest, lemon juice, 4 tablespoons of olive oil, and 4-5 tablespoons of the Mexican spice blend until combined. Be sure to taste it to make sure it is very flavorful.
- Next, transfer the marinade to a plastic bag along with the flank or skirt steak and mix until thoroughly combined. Place in the refrigerator for 24-48 hours.
- After marinating, add 3 tablespoons of olive oil to a large 12” cast-iron, stainless steel, or non-stick skillet over medium-high heat.
- Do not wait for the oil to heat up. Immediately add in the steak and cook it for 3 minutes untouched.
- Next, turn the heat down to medium and move it around the pan for 1 minute or until browned.
- Flip the steak over and cook it for 3 to 4 minutes to achieve a medium-rare internal temperature.
- Set the steak aside and squeeze the juice of ½ lime over it. Let it rest for 3 to 4 minutes.
- Discard the oil from the pan, return it to the cooktop over high heat and add 2 tablespoons of olive oil.
- Once smoking, add the peppers and onions and sauté for 3 to 4 minutes or until lightly browned but still firm.
- Season the peppers and onions with salt, pepper, and the juice of ½ lime.
- Slice the steak thinly on a bias and against the grain.
- Serve the steak alongside the roasted peppers and onions, warm flour tortillas, and optional garnishes.
Notes
- Eat the fajitas immediately after cooking for best flavor and texture.
- For more well-done steak, keep cooked steak warm in a covered pan in a 200°F oven for up to 30 minutes before serving.
- Store leftovers in the refrigerator for three to four days; steak freezes well but vegetables do not.
- Reheat quickly in a hot pan with a small amount of oil to preserve texture and avoid overcooking steak.
- Add a seeded jalapeño to the marinade for extra spice if desired.
- Marinate the steak for longer periods to enhance flavor and tenderness.
- Starting to cook the steak in a cool pan with oil helps prevent burning the spices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 799 kcal
% Daily Value*
| Calories | 799kcal | 40% |
| Carbohydrates | 55g | 18% |
| Protein | 45g | 90% |
| Fat | 46g | 71% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 28g | 140% |
| Cholesterol | 102mg | 34% |
| Sodium | 543mg | 23% |
| Potassium | 1284mg | 27% |
| Fiber | 13g | 52% |
| Sugar | 8g | 16% |
| Vitamin A | 2517IU | 50% |
| Vitamin C | 236mg | 262% |
| Calcium | 442mg | 44% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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