Beef Fajitas are a beloved staple of Tex-Mex cuisine, known for their vibrant flavors, colorful presentation, and satisfying textures. This recipe elevates the classic concept with marinated beef strips, sautéed bell peppers and onions, and a variety of customizable toppings.
Ingredients
Scale:
1 ½ pounds of flank steak or skirt steak
2 tablespoons fajita seasoning mix (store-bought or homemade)
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon minced garlic
2 tablespoons olive oil (for sautéing)
1 large green bell pepper, sliced
1 large red bell pepper, sliced
1 large onion, sliced
Fresh cilantro, chopped (optional)
Homemade guacamole (optional)
Shredded cheese (cheddar or Mexican blend) (optional)
Sour cream (optional)
Fresh salsa or spicy fajita sauce (optional)
Lime wedges (optional)
Instructions
In a bowl, combine the fajita seasoning mix, olive oil, lime juice, and minced garlic. Add the flank steak, ensuring it is well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
As the beef marinates, slice the green and red bell peppers and the onion into thin strips.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
Remove the flank steak from the marinade and add it to the skillet. Cook for about 4-5 minutes per side, or until the beef reaches your desired level of doneness (typically medium rare). Once cooked, transfer it to a cutting board and let it rest for 5 minutes before slicing.
In the same skillet, add the sliced bell peppers and onions. Sauté for about 5-7 minutes until they are tender and slightly charred.
While the vegetables are cooking, slice the rested flank steak against the grain into thin strips.
Return the sliced beef to the skillet with the sautéed vegetables. Toss everything together and heat for an additional minute. Serve hot in warm tortillas, and add your favorite fajita toppings.
