Introduction:
These Steak Fajitas are packed with bold flavors and vibrant colors, making them a perfect meal for any occasion. Marinated in a zesty blend of lime juice, soy sauce, and Worcestershire sauce, the tender flank steak pairs beautifully with sautéed bell peppers and onions. Served with warm tortillas, this dish is simple yet satisfying, ideal for a quick weeknight dinner or a weekend gathering with friends.
Ingredients:
- ¼ cup olive oil
- ¼ cup freshly squeezed lime juice
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 1 lb flank steak, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large onion, sliced
- Salt and pepper to taste
- Tortillas (for serving)
Preparation:
Step 1: Marinate the Steak
In a large bowl, whisk together the olive oil, lime juice, soy sauce, Worcestershire sauce, and minced garlic. Add the thinly sliced flank steak to the marinade, making sure all pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to infuse, or up to 2 hours for a deeper flavor.
Step 2: Cook the Vegetables
Heat a large skillet over medium-high heat. Once hot, add the sliced red, yellow, and green bell peppers along with the sliced onion. Sauté the vegetables, stirring occasionally, for 5-7 minutes, or until they are tender but still slightly crisp. Remove the vegetables from the skillet and set them aside.
Step 3: Sear the Steak
In the same skillet, add the marinated steak slices, cooking in batches if necessary to avoid overcrowding. Sear the steak for about 3-4 minutes per side, depending on the thickness of the slices, until browned and cooked to your preferred doneness. Remove from heat once done.
Step 4: Combine and Serve
Return the cooked vegetables to the skillet with the steak. Stir everything together and cook for another 2-3 minutes to blend the flavors. Season with salt and pepper to taste.
Serve hot with warm tortillas on the side, allowing everyone to build their own flavorful steak fajitas. Add your favorite toppings such as salsa, guacamole, sour cream, or cheese to customize the fajitas.
Cooking Note:
- For a more intense flavor, let the steak marinate overnight in the refrigerator.
- If you prefer a spicier fajita, add sliced jalapeños or a pinch of red pepper flakes to the vegetable mix.
- Flank steak works best for fajitas, but skirt steak or sirloin can also be used.
Serving Suggestions:
- Serve these steak fajitas with a side of Mexican rice or black beans for a complete meal.
- Add toppings like fresh cilantro, salsa, or guacamole to elevate the flavors.
- For a low-carb option, serve the fajitas over a bed of lettuce or cauliflower rice instead of tortillas.
Tips:
- Warm the tortillas in the skillet or over an open flame for a few seconds to give them a nice char before serving.
- To avoid overcooking the steak, remove it from the skillet once it reaches medium-rare or medium and let it rest for a few minutes before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet or microwave.
Prep Time:
10 minutes (plus marinating time)
Cook Time:
15 minutes
Total Time:
25 minutes (plus marinating time)
Servings:
4
Nutritional Information:
- Calories: Approximately 350 per serving (without tortillas)
- Protein: 24 grams per serving
- Sodium: 800 mg per serving
Conclusion:
These Steak Fajitas are a delicious, crowd-pleasing dish that’s quick and easy to prepare. The marinated steak, sautéed peppers, and onions create a combination of flavors and textures that make each bite a delight. Whether served for a casual weeknight dinner or a festive gathering, these fajitas are sure to be a hit. Customize them with your favorite toppings and enjoy the bold, satisfying flavors!
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Steak Fajitas
- Total Time: 25 minutes
Description
These Steak Fajitas are packed with bold flavors and vibrant colors, making them a perfect meal for any occasion. Marinated in a zesty blend of lime juice, soy sauce, and Worcestershire sauce, the tender flank steak pairs beautifully with sautéed bell peppers and onions. Served with warm tortillas, this dish is simple yet satisfying, ideal for a quick weeknight dinner or a weekend gathering with friends.
Ingredients
- ¼ cup olive oil
- ¼ cup freshly squeezed lime juice
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 1 lb flank steak, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large onion, sliced
- Salt and pepper to taste
- Tortillas (for serving)
Instructions
Step 1: Marinate the Steak
In a large bowl, whisk together the olive oil, lime juice, soy sauce, Worcestershire sauce, and minced garlic. Add the thinly sliced flank steak to the marinade, making sure all pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to infuse, or up to 2 hours for a deeper flavor.
Step 2: Cook the Vegetables
Heat a large skillet over medium-high heat. Once hot, add the sliced red, yellow, and green bell peppers along with the sliced onion. Sauté the vegetables, stirring occasionally, for 5-7 minutes, or until they are tender but still slightly crisp. Remove the vegetables from the skillet and set them aside.
Step 3: Sear the Steak
In the same skillet, add the marinated steak slices, cooking in batches if necessary to avoid overcrowding. Sear the steak for about 3-4 minutes per side, depending on the thickness of the slices, until browned and cooked to your preferred doneness. Remove from heat once done.
Step 4: Combine and Serve
Return the cooked vegetables to the skillet with the steak. Stir everything together and cook for another 2-3 minutes to blend the flavors. Season with salt and pepper to taste.
Serve hot with warm tortillas on the side, allowing everyone to build their own flavorful steak fajitas. Add your favorite toppings such as salsa, guacamole, sour cream, or cheese to customize the fajitas.
Notes
Cooking Note:
- For a more intense flavor, let the steak marinate overnight in the refrigerator.
- If you prefer a spicier fajita, add sliced jalapeños or a pinch of red pepper flakes to the vegetable mix.
- Flank steak works best for fajitas, but skirt steak or sirloin can also be used.
Serving Suggestions:
- Serve these steak fajitas with a side of Mexican rice or black beans for a complete meal.
- Add toppings like fresh cilantro, salsa, or guacamole to elevate the flavors.
- For a low-carb option, serve the fajitas over a bed of lettuce or cauliflower rice instead of tortillas.
Tips:
- Warm the tortillas in the skillet or over an open flame for a few seconds to give them a nice char before serving.
- To avoid overcooking the steak, remove it from the skillet once it reaches medium-rare or medium and let it rest for a few minutes before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4
- Calories: 350 per serving
- Sodium: 800 mg per serving
- Protein: 24 grams per serving