Steak Fajitas
Sizzling strips of marinated steak with caramelized bell peppers and onions, served with warm tortillas and customizable toppings. A versatile base dish where you can swap proteins, vegetables, and seasonings to create endless variations.
Ingredients
Method
Slice the beef sirloin thinly against the grain into bite-sized strips.
Slice bell peppers into 1/4-inch strips and onion into thin half-moons.
In a bowl, whisk together 2 tbsp olive oil, lime juice, minced garlic, cumin, and chili powder.
Add beef strips to the marinade, toss to coat, and let sit for 10 minutes while you heat the skillet (or marinate up to 8 hours in advance).
Heat remaining 1 tbsp olive oil in a large skillet or cast-iron griddle over high heat until shimmering.
Working in batches if needed, sear the beef strips for 2–3 minutes per side until golden and cooked through. Transfer to a plate.
In the same skillet, add peppers and onions; cook over medium-high heat for 5–7 minutes, stirring occasionally, until caramelized and tender.
Return beef to the skillet, toss gently to combine, and season with salt and black pepper to taste.
Warm tortillas in a dry skillet or over a gas flame. Transfer fajita mixture to a serving platter and arrange warm tortillas alongside.
Garnish with fresh cilantro and serve with lime wedges for squeezing. Let diners build their own tacos with desired toppings.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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