Steak Fajitas: Flavorful Sizzling Mexican Delight

Slice your steak into ½-inch strips. If you’re using skirt, flank, or hanger steak, it’s best to slice against the grain for maximum tenderness.
Step 2: Marinate the Steak
In a large bowl, combine the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, Kosher salt, fresh ground black pepper, and minced garlic.
Add the sliced steak to the bowl and toss well to coat. Allow the steak to marinate for at least 30 minutes, or up to 2 hours in the refrigerator for extra flavor.
Step 3: Sauté the Vegetables
While the steak is marinating, heat a large skillet or cast-iron pan over medium-high heat.
Add a tablespoon of olive oil and sauté the sliced red and green peppers and onions for 4-5 minutes, or until they start to soften but still have a bit of crunch. Remove the vegetables from the pan and set aside.
Step 4: Cook the Steak
In the same skillet, add a bit more olive oil if necessary and heat over high heat.
Add the marinated steak strips to the hot pan, making sure they’re spread out evenly. Allow them to sear for about 2-3 minutes, then flip them to cook the other side for another 2-3 minutes. The steak should be browned and cooked through but still tender.
Step 5: Combine Steak and Vegetables
Return the sautéed peppers and onions to the skillet with the steak, toss everything together, and cook for another minute to combine the flavors.
Step 6: Serve
Warm your tortillas in the oven or on the stovetop, then spoon the sizzling steak and vegetable mixture into each tortilla.
Serve with your favorite toppings like sour cream, guacamole, salsa, cheese, and cilantro.
Serving and Storage Tips