Beef Fajitas with Peppers (Printable Version)
Marinated beef strips cooked with colorful bell peppers and onions for a flavorful Tex-Mex dish.
# What You Need:
→ Beef & Marinade
01 - 1 lb flank steak or skirt steak, thinly sliced against the grain
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice (about 1 lime)
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp chili powder
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Vegetables
10 - 1 red bell pepper, thinly sliced
11 - 1 yellow bell pepper, thinly sliced
12 - 1 green bell pepper, thinly sliced
13 - 1 large yellow onion, thinly sliced
→ For Serving
14 - 8 small flour tortillas (or corn tortillas for gluten-free)
15 - Fresh cilantro, chopped
16 - Lime wedges
17 - Salsa, guacamole, and/or sour cream
# How To Make:
01 - Whisk together olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, and black pepper in a bowl. Add the sliced beef and toss to coat evenly. Let marinate for at least 15 minutes, or refrigerate for up to 2 hours for deeper flavor.
02 - Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated beef in a single layer and sear for 2-3 minutes per side until browned and just cooked through. Remove beef from the pan and set aside, keeping warm.
03 - In the same pan, add the sliced bell peppers and onion. Sauté for 5-7 minutes, stirring occasionally, until vegetables are softened and slightly charred.
04 - Return the seared beef to the skillet and toss with the vegetables to combine. Cook for 1-2 minutes until everything is heated through.
05 - Heat the tortillas in a dry skillet for 30 seconds per side or microwave wrapped in damp paper towels for 20-30 seconds.
06 - Spoon the beef and vegetable mixture into warm tortillas. Top with fresh cilantro, a squeeze of lime, and your choice of salsa, guacamole, or sour cream.
# Expert Advice:
01 -
- The marinade comes together in seconds but makes the beef taste like it spent all day soaking up flavor
- Everything cooks in one skillet so cleanup is practically nonexistent
- You can customize the toppings to please everyone at the table
02 -
- Dont crowd the pan when searing the beef or it will steam instead of develop that nice crust
- Cutting against the grain is non-negotiable for tender fajitas, look for the muscle fibers and slice perpendicular to them
03 -
- A cast iron skillet gives the best sear and retains heat well for that sizzling presentation
- Let the beef rest for a few minutes after slicing before marinating for better absorption