Steak Fajitas Recipe

Ingredients

Steak and marinade

• 1 lb flank steak or skirt steak, trimmed
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper to taste

Peppers and onions

• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 medium yellow onion, sliced into half moons
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Warm and serve

• 8 small flour tortillas, warmed
• Shredded cheddar cheese (optional)
• Sour cream or Greek yogurt
• Salsa
• Fresh cilantro leaves
• Lime wedges for serving
• Cooked rice or Mexican rice (optional)

Instructions

1. 1Slice and prep the steak

   Pat the flank steak dry with paper towels, then cut across the grain into thin strips. In a large bowl, whisk together lime juice, olive oil, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Add the steak, toss to coat, and let it marinate at room temperature for 10 to 15 minutes while you prep the vegetables.

2. 2Prepare the peppers and onions

   Slice the bell peppers into thin strips and the onion into half moons. In a large bowl, toss the peppers and onion with olive oil, salt, and pepper until evenly coated.

3. 3Warm your oven and prep the sheet pan

   Position a rack in the center of your oven and preheat it to 450 degrees Fahrenheit. Line a large rimmed baking sheet with foil for easy cleanup, then spread the pepper and onion mixture in an even layer.

4. 4Roast the peppers and onions

   Place the sheet pan in the oven and roast the peppers and onions for 8 to 10 minutes, until they start to blister and soften at the edges.

5. 5Add the steak to the pan

   Remove the hot sheet pan from the oven and spread the marinated steak strips in a single layer over the vegetables. Try not to overcrowd the pan; you want good contact with the hot surface for a flavorful sear.

6. 6Finish roasting and deglaze

   Return the pan to the oven and roast for another 5 to 7 minutes, until the steak is cooked through and still slightly pink in the center. Remove the pan, drizzle with a little extra lime juice and a sprinkle of fresh cilantro if you like, and scrape the bottom of the pan to lift up any browned bits.

7. 7Warm the tortillas

   While the steak and veggies finish roasting, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or in the microwave wrapped in a damp towel for 30 to 60 seconds until soft and pliable.

8. 8Assemble and serve

   Spoon a generous portion of the steak and pepper mixture down the center of each tortilla. Top with shredded cheese, a dollop of sour cream, a few salsa spoonfuls, and fresh cilantro. Serve immediately with lime wedges and rice if desired.