Sizzling marinated steak fajitas (Printable)

Tender steak strips cooked with peppers and onions, served with warm tortillas and fresh toppings.

# What You Need:

→ Marinade

01 - 1 lb flank or skirt steak, thinly sliced
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice (from 1 lime)
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - ½ tsp chili powder
08 - ½ tsp salt
09 - ¼ tsp ground black pepper

→ Fajitas

10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 green bell pepper, sliced
13 - 1 large onion, sliced
14 - 2 tbsp olive oil

→ For Serving

15 - 8 small flour or corn tortillas, warmed
16 - Sour cream (optional)
17 - Salsa (optional)
18 - Fresh cilantro, chopped (optional)
19 - Lime wedges (optional)
20 - Sliced avocado or guacamole (optional)
21 - Shredded cheese (optional)

# How-To:

01 - In a medium bowl, combine olive oil, lime juice, minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Add steak strips and toss to coat thoroughly. Marinate for at least 15 minutes or refrigerate up to 2 hours for enhanced flavor.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Arrange marinated steak in a single layer and cook for 2 to 3 minutes per side until browned and cooked through. Remove steak and cover to keep warm.
03 - Add remaining 1 tablespoon olive oil to the same skillet. Sauté sliced bell peppers and onion for 5 to 7 minutes until tender with slight char.
04 - Return cooked steak to the skillet with vegetables. Toss to combine and cook for 1 to 2 minutes until heated through and sizzling.
05 - Immediately serve with warm tortillas and desired toppings such as sour cream, salsa, cilantro, lime wedges, avocado, or shredded cheese.

# Expert Hacks:

01 -
  • The steak stays tender because you're not overcooking it, and the marinade does all the heavy lifting while you relax.
  • Everything cooks in one skillet, which means minimal cleanup and maximum flavor from those caramelized bits.
  • Your guests get to build their own plates, so you're not playing short-order cook.
02 -
  • Don't skip the marinating step; even 15 minutes changes how tender the steak becomes, and the spices won't penetrate cold meat effectively.
  • Keep your skillet hot and don't overcrowd it when searing the steak—you want a hard sear, not steam, so work in batches if needed.
03 -
  • For deeper flavor, marinate the steak overnight in the refrigerator and consider grilling the steak instead of pan-searing for a smoky char.
  • Slice your peppers and onions roughly the same thickness so they cook evenly, and don't be afraid to let them char a little—that's where the sweetness comes from.
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