Steak fajitas are a mouthwatering Tex-Mex dish that features tender, thinly sliced steak marinated in a flavorful blend of spices, lime juice, and oil, then grilled to perfection alongside colorful bell peppers and onions. The sizzling hot ingredients are typically served on a hot skillet, adding to the dramatic presentation and enticing aroma.
Each bite of steak fajitas offers a perfect harmony of flavors and textures, with the savory, juicy steak complemented by the sweet, caramelized peppers and onions. The marinade infuses the steak with a zesty, tangy taste that is enhanced by the charred edges from the grill, adding depth to every mouthful.
Served with warm tortillas, guacamole, sour cream, salsa, and fresh lime wedges, steak fajitas are a customizable delight, allowing each diner to create their perfect combination of flavors and textures. Whether enjoyed as a casual weeknight meal or a festive gathering with friends and family, steak fajitas are sure to please with their bold flavors and satisfying appeal.
Ingredients
3 bell peppers Julian cut
2 white onion Julian cut
Seasoning on steak
Garlic powder 1 tablespoon
Onion powder 1/2 tablespoon
Cumin 1/2 tablespoon
Chilli powder 1 tablespoon
Salt 1 1/2 tablespoons
Pepper 1 tablespoon
Directions
In a small bowl, stir together cumin, chili powder, onion powder, salt, and red pepper flakes. Set aside.
Heat a large skillet over high heat. Add in 2 tablespoons of olive oil, let heat for a minute, and then add in your sliced bell peppers, onion, and mushrooms.
Saute until the vegetables are tender crisp (7-10 minutes).
During the last two minutes of cooking add in half of your seasoning mix and the minced garlic.
Cook an additional 1 to 2 minutes. Remove the vegetables from the pan and transfer to a serving dish, but keep the skillet hot.
Return the skillet to high heat. Add the thinly sliced flank steak to the hot skillet and sprinkle in the remainder of the seasoning mixture, and worcestershire sauce.
Cook the steak, tossing constantly, until the meat is browned about 2 to 3 minutes for medium rare. Flank steak is best eaten medium rare.
For well done, add an additional 3 to 4 minutes.
When the meat is cooked, add the vegetables back in. Drizzle in lime juice and toss together.
Serve on a warm tortilla. Serve plain or top with sour cream, cilantro, guacamole, or salsa.
ENJOY!