Description
A sizzling plate of steak fajitas packed with juicy marinated beef, colorful bell peppers, and onions. Quick to prepare and perfect for sharing, this dish brings bold flavors and a touch of Tex-Mex fun to your table.
Ingredients
Scale
- 1.5 pounds Flank Steak, thinly sliced
- 1 large Red Bell Pepper, sliced
- 1 large Yellow Bell Pepper, sliced
- 1 large Green Bell Pepper, sliced
- 1 large Red Onion, sliced
- 3 Garlic Cloves, minced
- Juice of 2 Limes
- 3 tablespoons Olive Oil
- 2 tablespoons Soy Sauce
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Paprika
- Salt and Pepper to taste
- 8 small Flour Tortillas
- Fresh Cilantro for garnish (optional)
- Guacamole and Sour Cream for topping (optional)
Instructions
- Preheat a cast iron skillet over medium-high heat.
- In a bowl, mix lime juice, olive oil, soy sauce, garlic, cumin, chili powder, paprika, salt, and pepper. Add steak and marinate for at least 2 hours.
- Heat a small amount of oil in the skillet.
- Cook the steak in batches, searing each side for about 3 minutes, then remove and set aside.
- Add sliced peppers and onions to the skillet and sauté until tender and charred.
- Return steak to the skillet and toss everything together to heat through.
- Warm tortillas and garnish the fajitas with cilantro, guacamole, or sour cream if desired.
- Serve hot and enjoy straight from the skillet.
Notes
- Let the steak rest before slicing to retain juices.
- Slice steak against the grain for maximum tenderness.
- Use corn tortillas for a gluten-free option.
- Prep everything the night before for an even faster dinner.
Nutrition
- Serving Size: 1 fajita plate
- Calories: 480
- Sugar: 4g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg
Keywords: steak fajitas, sizzling fajitas, tex-mex, easy dinner, skillet fajitas, marinated steak