Of course! Spicy Steak Fajitas are a sizzling, flavor-packed dish that’s perfect for a fun and interactive meal. Here’s a recipe that delivers tender, marinated steak and perfectly charred vegetables with a kick.
Spicy Steak Fajitas
The key to great fajitas is a bold marinade and a very hot cooking surface.
Prep Time: 25 minutes (plus at least 30 minutes marinating)
Cook Time: 15 minutes
Servings: 4-6
Ingredients
For the Spicy Marinade:
· ⅓ cup fresh lime juice (about 3-4 limes)
· ¼ cup olive oil
· 4 cloves garlic, minced
· 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon of the sauce
· 1 tablespoon chili powder
· 1 teaspoon ground cumin
· 1 teaspoon smoked paprika
· 1 teaspoon oregano
· ½ teaspoon black pepper
· ¼ cup fresh cilantro, chopped
For the Fajitas:
· 1.5 lbs flank steak or skirt steak
· 2 large bell peppers (any color), sliced into strips
· 1 large yellow or red onion, sliced into strips
· 1-2 jalapeños, sliced (optional, for extra heat)
· 2 tablespoons olive oil, divided
· Salt to taste
For Serving:
· 8-12 flour or corn tortillas, warmed
· Lime wedges
· Fresh cilantro
· Sour cream or Mexican crema
· Guacamole or sliced avocado
· Pico de gallo or your favorite salsa
Instructions
- Marinate the Steak: In a medium bowl, whisk together all the marinade ingredients. Place the steak in a large resealable bag or shallow dish and pour the marinade over it, ensuring it’s fully coated. Seal the bag and refrigerate for at least 30 minutes, or ideally 2-4 hours. Do not marinate for more than 8 hours, as the acidity can break down the meat too much.
- Prepare for Cooking: About 30 minutes before cooking, remove the steak from the refrigerator to take the chill off. Pat it dry with paper towels (this ensures a good sear). Let the marinated steak come to room temperature for about 20-30 minutes.
- Cook the Vegetables: Heat 1 tablespoon of olive oil in a large cast-iron skillet or heavy-bottomed pan over high heat. Add the sliced bell peppers and onion. Cook, stirring occasionally, for 6-8 minutes until they are charred and tender-crisp. Season with a pinch of salt. If using jalapeños, add them for the last 2 minutes of cooking. Transfer the vegetables to a plate.
- Cook the Steak: Wipe the skillet clean and return it to high heat. Add the remaining 1 tablespoon of olive oil. Once the oil is shimmering and almost smoking, carefully add the steak. Cook for 4-6 minutes per side for medium-rare (or until it reaches your desired doneness).
· For Medium-Rare: 125-130°F (52-54°C)
· For Medium: 135°F (57°C)
· For Medium-Well: 145°F (63°C) - Rest the Steak: Transfer the steak to a cutting board and let it rest for at least 5-10 minutes. This is crucial for juicy meat.
- Slice and Serve: Slice the steak against the grain into thin strips. This is the most important step for tender fajitas! Return the cooked vegetables to the hot skillet to re-warm for a minute if desired. Arrange the sliced steak and vegetables on a serving platter.
- Assemble: Serve immediately with warm tortillas and all your favorite toppings.
Pro Tips for the Best Fajitas
· The Cut of Meat: Flank and skirt steak are traditional and perfect for fajitas. They are flavorful but can be tough if not sliced correctly. Always slice against the grain (perpendicular to the long muscle fibers).
· Get the Pan Screaming Hot: A very hot skillet is essential for getting a good sear on the steak and a char on the vegetables without overcooking them.
· Don’t Crowd the Pan: Cook the steak and vegetables in batches if necessary. Overcrowding will steam them instead of searing them.
· Warm Your Tortillas: For the best experience, warm your tortillas. You can do this directly over a gas flame, in a dry skillet, or wrapped in a damp towel in the microwave for 30 seconds.
· Sizzling Platter Presentation: For the classic restaurant-style sizzle, heat your cast-iron skillet in the oven until very hot. Carefully place the sliced steak and vegetables on it right before serving—it will arrive at the table sizzling dramatically!
Enjoy your flavorful and spicy homemade steak fajitas