Recipe Index

Ingredients

• 1.5 lbs flank or skirt steak
• 2 large bell peppers, sliced into strips (any color)
• 1 large onion, sliced
• 3 tablespoons olive oil, divided
• Steak Fajitas Marinade:
• ⅓ cup lime juice
• ¼ cup orange or pineapple juice (optional, for extra tenderness and flavor)
• 2 tablespoons Worcestershire sauce
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons chili powder or smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• Pinch of cayenne pepper (optional, for heat)

Method

1. Combine the lime juice, orange or pineapple juice if using, Worcestershire sauce, garlic, cumin, chili powder or smoked paprika, salt, black pepper, and cayenne in a large bowl or zip-top bag. Add the steak, coat it thoroughly, seal, and refrigerate for at least 1 hour or up to overnight; if the marinade is heavy on citrus, keep it to 4 hours at most.
2. Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium-high heat and cook the onions and bell peppers for 5 to 8 minutes, stirring occasionally, until tender-crisp with slight charring. Remove the vegetables and set them aside.
3. Take the steak out of the marinade, pat it dry, and discard the remaining marinade. Add the remaining olive oil to the hot skillet and sear the steak for 3 to 5 minutes per side for medium-rare, depending on thickness, without moving it much so a crust forms.
4. Move the steak to a cutting board, tent it loosely with foil, and rest it for 5 to 10 minutes.
5. Slice the steak thinly against the grain.
6. Return the sliced steak to the skillet with the cooked vegetables and any juices from the cutting board, toss together, and cook for 1 minute, just until warmed through.
7. Serve the steak and vegetables immediately with warm tortillas and your favorite toppings.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data