Beef Fajitas
Tender strips of seasoned beef seared in a cast iron skillet with red and yellow bell peppers and red onion, served sizzling with warm flour tortillas and classic toppings.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Marinate Time 30 minutes mins
Total Time 55 minutes mins
Course Dinner
Cuisine Tex-Mex
Chef's knife used to slice the beef against the grain and cut the peppers and onion Tongs used to toss and turn the beef and vegetables during cooking
Fajita Seasoning
- 1 teaspoon chili powder 3 g
- 1 teaspoon smoked paprika 2.5 g
- ½ teaspoon cumin 1.5 g
- ½ teaspoon garlic powder 1.5 g
- ½ teaspoon onion powder 1.5 g
- ¼ teaspoon salt 1.5 g
- ¼ teaspoon black pepper 0.5 g
- Pinch of cayenne pepper
Fajitas
- 1½ pounds flank steak or skirt steak sliced thin against the grain (680 g)
- 2 tablespoons olive oil 30 ml, divided
- 1 tablespoon lime juice freshly squeezed (15 ml)
- 1 large red bell pepper sliced into strips
- 1 large yellow bell pepper sliced into strips
- 1 medium red onion sliced into half-moons
- 8 small flour tortillas warmed
For Serving
- Sour cream
- Salsa
- Fresh cilantro leaves
- Lime wedges
- Sliced avocado optional
Combine all fajita seasoning ingredients in a small bowl and stir to mix.
Place the sliced beef in a zip-top bag, add 1 tablespoon of the olive oil, the lime juice, and all of the seasoning blend. Seal and toss to coat. Marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
Heat a cast iron skillet over high heat until very hot, about 2 minutes.
Add the remaining 1 tablespoon of olive oil and swirl to coat the pan.
Add the beef in a single layer and sear for 2 to 3 minutes without stirring, then toss and cook for another 1 to 2 minutes until browned. Work in batches if the pan is crowded. Remove the beef to a plate.
Add the sliced peppers and red onion to the same skillet over high heat and cook for 4 to 5 minutes, tossing occasionally, until the edges are charred and the vegetables have softened slightly but still have texture.
Return the beef to the skillet and toss everything together for 1 minute until combined and heated through.
Serve directly from the skillet alongside warmed tortillas and toppings.
- Slicing the beef against the grain is essential for tenderness. Look for the direction of the muscle fibers and cut perpendicular to them.
- Flank steak and skirt steak are both good choices. Skirt steak has a more pronounced beef flavor; flank steak is slightly leaner and easier to slice evenly.
- Do not crowd the pan when searing the beef. Work in two batches if needed.
- Crowding causes steaming instead of searing.
- The peppers should still have a slight bite when served. Overcooking them until fully soft loses the texture contrast that makes fajitas satisfying.
- Warm the tortillas in a dry skillet for 30 seconds per side or wrap in foil and heat in a 350°F oven for 10 minutes.
- Leftovers keep well refrigerated for up to 3 days. Reheat in a skillet over medium-high heat to restore some of the char.
- Macros estimate (per serving, based on 4 servings, without tortillas): Calories ~310 | Protein ~36g | Fat ~14g | Carbs ~10g
Keyword beef recipe, fajitas
