This classic Steak Fajitas recipe is easy to prepare and a great choice for the grill or stovetop! A homemade spice mix adds authentic Tex-Mex flavor to strips of seared steak and colorful bell peppers and onions.
There’s nothing quite like the experience of having a sizzling skillet of fajitas delivered to your table at a Mexican restaurant. While we’ve been missing those fun restaurant experiences for what feels like forever now, it’s easy to create flavorful Steak Fajitas at home.
This recipe has been a popular choice in our house this summer. It’s great for the grill and it makes plenty to feed my hungry group. Don’t want to fire up the grill? Not a problem! I’ve included alternate skillet directions as well.
They key to adding classic Tex-Mex fajita flavor is with this homemade spice mix.
The best cut for Steak Fajitas is skirt or flank steak. Since it’s easier to find larger cuts of flank steak, that’s what I use most often.
While the grilled flank steak is resting, prepare the bell peppers and onions.
I’ve included the classic toppings in this list but the sky’s the limit. You can add avocado, cheese, or any other toppings you love.
If you don’t want to fire up the grill, this recipe can be prepared from start to finish in a skillet on the stove. I recommend using a cast iron or other heavy skillet for the best result.
This classic Steak Fajitas recipe is easy to prepare and a great choice for the grill or stovetop! A homemade spice mix adds authentic Tex-Mex flavor to strips of seared steak and colorful bell peppers and onions.
Course Main Course
Cuisine Mexican, Tex Mex
minutes
minutes
minutes
hour minutes
Servings 8
Calories 370kcal
Combine all the spices in a small bowl and set aside.
Place the steak on a large sheet of foil large enough to enclose it and use paper towels to pat both sides dry. Measure out 4 tablespoons of the seasoning mix and place it in a small bowl with 4 tablespoons olive oil and the juice from 1/2 a lime. Mix to combine and then smear the mixture over both sides of the beef. Enclose the beef in the foil and refrigerate for at least 30 minutes or up to two hours.
Preheat your outdoor grill. Grill the beef for about 8 to 11 minutes per side or until the internal temperature reaches 140 degrees F. Watch it closely and check towards the end of the cooking time as the temperature can begin to rise quickly. Transfer the beef to a cutting board and tent with foil to keep it warm. Allow it to rest for 10 minutes before slicing.
Slice the beef against the grain into thin strips about 2- to 3-inches long. Squeeze the remaining half of the lime over the beef strips.
While the grilled steak is resting, heat the remaining 2 tablespoons olive oil in a large, deep skillet over MEDIUM heat. Add the peppers and onions. Cook, stirring for 5 to 6 minutes until tender. Add the reserved seasoning mix and cook, stirring, for another 2 or 3 minutes to bring out the flavor of the spices. Remove the skillet from the heat.
Toast tortillas in a dry skillet over MEDIUM-HIGH heat for about 30 seconds per side.
Layer the toasted tortillas with a few strips of steak, some fajita veggies, and the toppings of your choice.
If your steak is too large to fit in your skillet in one piece, slice it in half crosswise against the grain (you shouldn't need to do this if you have a 12 to 14-inch skillet).
Add 2 tablespoons olive oil to a large skillet and place over MEDIUM heat. When hot, add the steak and cook for about 4 to 5 minutes per side or until the internal temperature reaches 140 degrees F. Transfer the steak to a cutting board and tent with foil to keep warm. Allow it to rest for 10 minutes before slicing.
Wipe the skillet down and follow as directed above to cook peppers and onions in the same skillet.
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