Beef Fajitas with Peppers (Print Version)
Tender marinated beef combined with sautéed bell peppers and onions for a vibrant Tex-Mex meal.
# What You'll 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 - ½ tsp smoked paprika
08 - ½ tsp salt
09 - ¼ 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 option)
15 - Fresh cilantro, chopped
16 - Lime wedges
17 - Salsa, guacamole, and/or sour cream
# How to Cook:
01 - Whisk together olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, and black pepper in a bowl. Add the beef slices and toss to coat evenly. Marinate for at least 15 minutes, up to 2 hours refrigerated for optimal flavor development.
02 - Place a large skillet or cast-iron pan over medium-high heat. Add a small drizzle of oil if the pan appears dry.
03 - Arrange the marinated beef in a single layer across the hot pan. Sear for 2-3 minutes per side until browned and just cooked through. Transfer beef to a plate and keep warm.
04 - 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.
05 - Return the cooked beef to the skillet with the vegetables. Toss everything together to combine and heat through for 1-2 minutes.
06 - Heat tortillas in a dry skillet for 30 seconds per side or wrap in damp paper towels and microwave for 30 seconds until warm and pliable.
07 - Spoon the beef and vegetable mixture into warm tortillas. Garnish with fresh cilantro, a squeeze of lime juice, and your choice of toppings. Serve immediately while hot.
# Expert Advice:
01 -
- The marinade does all the heavy lifting, turning budget friendly flank steak into something that tastes like it came from a restaurant
- Everything cooks in one skillet and the whole thing comes together in under an hour
- These reheat beautifully for lunch the next day, if they last that long
02 -
- Crowding the pan will steam the meat instead of searing it, work in batches if your skillet is on the smaller side
- Let the beef rest for a few minutes after cooking so the juices redistribute, otherwise they will all run out onto your cutting board
- Warm your tortillas in a dry pan right before serving, cold tortillas are a fajita crime
03 -
- A cast iron skillet really does make a difference here, it holds heat better than anything else and gives you those restaurant quality char marks
- Slice your beef when it is slightly frozen, it will cut cleanly and you will get much more consistent pieces