80 minutes
Sizzling steak fajitas with a burst of flavor, featuring tender marinated steak, soft onions, and crisp bell peppers, served with warm tortillas.
teaspoons
teaspoons
teaspoons
Lime, zested and juiced
each
tablespoons
tablespoons
Garlic, minced
cloves
Steak, marinated
0 oz
Onion, sliced
each
Bell Pepper, sliced
each
Chile, minced
each
Romaine Lettuce, sliced
0 oz
Tortillas, warmed
each
Salsa, fresh
cups
Queso Fresco, crumbled
0 oz
1. Marinate the Steak
Coat the steak evenly with cumin, chile powder, and salt. In a bowl, whisk together lime zest and juice, olive oil, Worcestershire sauce, and half of the minced garlic. Place the steak in the mixture and marinate for 4 to 24 hours.
2. Sauté Onions and Peppers
In a skillet, heat olive oil and cook onions until soft and golden, about 4-5 minutes. Add bell peppers and minced chile, cooking for 3 minutes. Lower the heat and add remaining garlic, a pinch more cumin, salt, and reserved marinade, cooking for another 5-8 minutes.
3. Warm Tortillas
Warm the tortillas in the oven or microwave, wrapped in foil or a towel to keep them soft.
4. Cook the Steak
In a hot skillet with oil, sear the marinated steak for 3-4 minutes on each side for medium-rare. Let it rest for 10 minutes before slicing against the grain.
5. Assemble Fajitas
Serve sliced steak over romaine lettuce, topped with sautéed veggies, warm tortillas, fresh salsa, and crumbled queso fresco. Allow everyone to build their own fajitas.
Skirt steak or flank steak are ideal due to their rich flavor and ability to absorb marinades well.
Cook the meat quickly on high heat to preserve tenderness and juiciness, aiming for medium-rare to medium.
Ensure your cooking surface is very hot before adding the meat to achieve a beautiful char and caramelization.
Use a combination of oil, acid, spices, and aromatics for at least 3 hours or overnight.
Let the steak rest for at least 5 minutes after cooking to allow juices to redistribute.
Comments (0)