Main Dishes
Steak Fajita Recipe
Description
Few meals garner the happy sighs of anticipation and the unbridled envy of the rest of the table quite like a giant, sizzling plate of Steak Fajitas. But you don’t need a trip to your favorite Mexican restaurant when you know how to make tender, juicy beef fajitas with peppers and onions at home!
Ingredients
- 2 ½ teaspoons ground cumin divided
- 1 ½ teaspoons chili powder divided
- 1 teaspoon chipotle chile powder
- 1 teaspoon ground coriander
- 1 ½ teaspoons kosher salt divided
- 1 ½ pounds flank steak or skirt steak
- 2 medium limes zest and juice (about 1 ½ teaspoons zest and ¼ cup juice)
- 4 tablespoons extra-virgin olive oil divided
- 1 tablespoon Worcestershire sauce
- ½ tablespoon honey
- 2 cloves garlic minced (about 2 teaspoons)
- 2 red bell peppers seeded and cut into ¼-inch strips
- 1 green bell pepper seeded and cut into ¼-inch strips
- 1 large yellow onion halved and cut into ¼-inch strips
- FOR SERVING:
- Flour or corn tortillas
- Chopped fresh cilantro
- Sliced fresh avocado
- Nonfat plain Greek yogurt or sour cream
- Crumbled queso fresco or feta
Directions
- In a small bowl, place 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon chipotle chile powder, coriander, and 1 teaspoon salt. Zest the 2 limes directly into a bowl, then stir to combine.
- Place the steak on a cutting board. With a sharp knife, carefully make shallow, diagonal cuts across the top of the steak. Repeat, making diagonals in the opposite direction to create a crosshatch pattern. Repeat on the bottom side of the steak.
- Rub the spice mix all over both sides of the steak, then place in a sturdy ziptop bag.
- In the same bowl you used for the spices (no need to rinse in between), whisk together the lime juice, 2 tablespoons olive oil, Worcestershire, and honey.
- Pour into the bag with the steak, seal, then turn the bag to coat the steak evenly. Place on a plate or sheet pan and let rest at room temperature for at least 30 minutes or up to 1 hour, or refrigerate for up to 1 day. Turn the bag periodically to redistribute the marinade. If refrigerating the steak, let it come to room temperature prior to cooking.
- When ready to prepare the beef fajitas, remove the steak from the marinade, shaking off any excess. Pat very dry to ensure you get a nice sear.
- To warm the tortillas, wrap them in foil and place in a 300 degrees F oven while you cook the steak and vegetables.
- Heat 1 tablespoon of the oil in a large cast-iron skillet or similar large, sturdy skillet over medium-high heat. (If your skillet is not large enough to cook the entire piece of steak, cut slice it in half and cook it in batches; you also can cook the steak on an outdoor grill instead.) Cook the steak for 4 to 6 minutes per side, until the meat reaches 140 degrees F on an instant read thermometer. Remove to a cutting board, cover, and let rest for 10 minutes (the steak’s temperature will continue to rise as it rests; DO NOT skip resting or it will taste dry). Slice across the grain into thin (1/2- to 3/4-inch) strips.
